How to Can Beets
Learn how to safely and easily can beets at home.
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Servings: 7 quarts
Calories: 557kcal
Equipment
- sharp knife
- cutting board
- Stock Pot
- Canning Jars
- Canning Lids & Bands
- Funnel
- Head Space Ruler
- Vinegar
- Clean Towel
- Pressure Canner
- Jar lifter
Ingredients
- 20 pounds beets
- 7 teaspoons salt one teaspoon per quart or ½ teaspoon per pint
Instructions
Prepare your lids, jars, rings, and canner:
- Wash your jars, lids, and rings in hot, soapy water. Keep them warm in hot water until you are ready to fill them (you can do this by setting them into your prepared canner, keeping them in warm water in a sink, or putting them in a dishwasher on a rinse-and-hold cycle).
- Rinse your pressure canner, check the vent pipe to make sure it is clear, and put 2 inches (5 cm) of water in it.
- Turn your stove on to medium-high. Try to warm your canner so that it is at the proper temperature when your jars are filled and ready to be placed in the canner: 140°F (60°C) for raw-packed foods and 180°F (82°C) for hot-packed foods.
Prepare your preserve:
- Fill a large pot with water and bring to a boil over high heat.
- While the water comes to a boil, wash beets and remove any greens. Trim the stem to about one inch.
- Once the water reaches a boil, add beets and return to a boil. Boil for 20 minutes or until skins slide off easily.
- Remove beets from water and allow them to cool until they can be handled. Wearing gloves, if you choose, remove peel, roots, and remaining stem.
- Cube or slice any beets larger than 1 inch in diameter. Beets smaller than 1 inch in diameter can be left whole.
Fill jars, fit lids, and place them in the pressure canner:
- Pack beets into jars. Leave 1-inch of headspace.
- If desired, add ½ teaspoon salt to pint jars and 1 teaspoon to quarts. Top each jar with boiling water, leaving 1-inch headspace.
- Use a bubble-releasing tool, a plastic knife or a wooden skewer to release bubbles from your jar by pushing the tool down all four sides of the jar.
- If necessary, add more boiling water to adjust for any bubbles released.
- Wipe the rim of the jar with a cloth dipped in white vinegar.
- Set the lids in place.
- Centering the lid, screw each lid on until it is fingertip-tight.
- Carefully place the jars into the pressure canner.
- Make sure that the water in your canner is only 2-3 inches (5-7.5 cm) high. Do not cover your lids with water. Add or carefully remove water if necessary.
Vent canner:
- Place the lid on the canner and lock it into place.
- Turn the heat on medium-high.
- Bring to a full, steady stream of steam coming out of the vent.
- Set a timer and let the canner vent steam for 10 minutes.
Pressurize:
- Place the pressure regulator onto the vent.
- Allow pressure to slowly climb to full pressure (10 psi for weighted gauge and 11 psi for dial gauge. Adjust for elevation – see graph below).
- Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi.
Process:
- As soon as the canner has stabilized at full pressure, set the timer for 30 minutes for pints or 35 minutes for quarts.
- Turn off the heat once the full processing time is complete.
Cool canner:
- Turn off the heat and let the canner come down to 0 PSI naturally.
- Remove the pressure regulator and let the canner stabilize for 5 minutes before removing the lid.
Remove jars and cool:
- Carefully remove the lid from the canner (it is still very hot!).
- Using a jar lifter, move the jars to a towel-lined counter where they can cool undisturbed for 12-18 hours.
Check seals and clean jars:
- After your jars are completely cool, remove the bands and check the seals by carefully lifting each jar by the lid only. If they are sealed, move on to the next step. If they are not sealed, store them in the refrigerator and consume them within 2-3 days.
- Clean each jar using a damp cloth or under room temperature water in a sink.
- Dry each jar thoroughly.
Store:
- Label each jar with the contents and date.
- Store the jars out of direct sunlight.
Notes
Tips for the Best Canned Beets
- Selecting Beets – Pick fresh, firm, and clean beets. Small beets are sweeter and softer, great for canning.
- Preparation – Wash the beets well to remove dirt. Cut off the tops and roots. Try not to cut off the entire root, otherwise the beet will “bleed” and get its juices all over. Leaving a bit of stem can help stop bleeding.
- Cooking – Boil beets until tender, which makes peeling easier and keeps their color bright.
- Peeling – Let beets cool a bit before peeling, and the skins should slip off easily. Wear gloves to avoid staining your hands.
- Jar Preparation – Since beets must be pressure canned, we don’t have to worry about sterilizing the jars and lids prior to packing them. However, it’s best to start with freshly washed jars and lids (just warm soapy water will do).
- Packing – Cut beets into slices or cubes. Put them in jars, leaving the right amount of headspace.
- Brine and Processing – Make a hot brine for pickled beets or use boiling water for regular canned beets. Use a pressure canner to keep the beets safe to eat.
- Sealing and Storage – Check to make sure jars have been sealed once they’ve cooled for 12 hours. Store them in a cool, dark location, such as a pantry. Don’t forget to label them with the contents and date.
Nutrition
Serving: 1jar | Calories: 557kcal | Carbohydrates: 124g | Protein: 21g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3336mg | Potassium: 4212mg | Fiber: 36g | Sugar: 88g | Vitamin A: 428IU | Vitamin C: 64mg | Calcium: 209mg | Iron: 10mg
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