Though time consuming, home canning beets is actually a simple process. Beets are a vegetable that you either love or hate. Personally I love em.
You will need to know how to use a pressure canner. Many have asked me for processing times using a hot water bath. However Beets are a low acid food, botulism is a risk and pressure canning is the only safe option.
Wash your beets. Cut your stems to about 2 inches, and leave on the tap root.
This will help keep the color when you boil the beets to loosen the skins.
Cook beets in simmering water until beets are tender and skins will slip off.
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.
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.
Your hands will look like this! :0)
|The skins should just peel away with a little rubbing. Use a knife for the stubborn spots.|
|Cut off the tops and tap roots at this point as well.|
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.
For more details follow pressure canning instructions.
Don't be surprised if your beets lose some color. Leaving the tap root and stems when you boil your beets will help but they will lose color when you process them.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.