Though time consuming, home canning beets is actually a simple process. 

You will need to know how to use a pressure canner.   This pressure canning page has more detailed information and step by step instructions.   

Many have asked me for processing times using a hot water bath.   Unfortunately botulism is a risk and pressure canning is the only safe option.  

Beets are a vegetable that you either love or hate.  Personally I love em.

Prepare

• pressure canner
• canning jars
• canning seals and rings
• jar lifter
• canning funnel
• large pot or blancher to cook beets 
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients

• Beets
• Canning Salt - optional

Procedure

Cook beets in boiling water until skins will slip off. I just use a large stock pot. You could also use a blancher.

This will take a while.  You'll just need to watch. It always takes longer that I think it needs to. An easy way to see if your beets are ready, is to scrape a spoon against the beets while cooking.  When the skins scrape off easily they are done. 

• If you often have a variety of sizes of beets.  Try to sort them according to size.  Cook those of similar size together. The larger ones will take a little longer to loosen the skins.   

Use this time to get your jars and pressure canner ready. Canner should have 2-3 inches of hot water and jars should be clean and hot. See pressure canning for more detailed explanation.  

Remove your cooked beets and place in very cold water.  When the beets are cool enough to handle, use your hands to slip the skins off.  Use a knife for the stubborn spots. Cut off the tops and tap roots at this point.  

Slice or chop your beets to the desired size.  If you have smaller sizes(1-2 inch size) it is nice to jar these whole. Larger beets I either slice or cut into chunks.

Pack into hot canning jars, leaving 1-inch head space.
  

Add canning salt to jars if desired.  1/2 teaspoon to each pint and 1 teaspoon to each quart.  

Cover in boiling water.  Again leave a 1-inch head space.


For more details follow pressure canning instructions.  

Process

Hot pack pints - process for 30 minutes
Hot pack quarts - process for 35 minutes

Adjustments for Pressure Canner
Altitude in Feet	Dial Gauge Canner	Weighted Gauge Canner
0-1000	10	10
1001-2000	11	15
2001-4000	12	15
4001-6000	13	15
6001-8000	14	15
8000-10,000	15	15

More on Canning Vegetables

Green Beans
Beets
Corn
Peppers
Carrots
Potatoes



From Canning Beets back to Canning Vegetables