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Canning
BeetsBeets are a vegetable that you either love or hate. Personally I love em. Home canning beets is 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 if it is safe to use a hot water bath for beets.
It is not. Botulism is a risk and pressure canning is the only
safe option.
Prepare
Gather
your canning supplies
Ingredients
- Beets
-
Canning Salt (optional)
Procedure
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 boiling water until
skins will slip off. I 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.
- I often have a variety of sizes of beets.
I try to sort my beets and cook those of similar size
together. The larger ones will take a little longer to loosen the
skins.
- When I get enough smaller ones, I like canning
beets whole.
(1-2 inch size) It is nice to get some jars of these small whole
beets. Larger beets I either slice or cut into chunks.
Use this time to get your jars and pressure canner ready. Canner should
have 2-3 inches of boiling 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.
- This
makes your hands blood red. If you have
boys, they will think it is cool.
Slice or chop
your beets to the desired size. 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.
 Wipe the rims clean, remove any air bubbles and place your lids.
Processing
time at 1,000 feet or less above sea level.
Hot pack pints - process for 30 minutes
Hot pack quarts - process for 35 minutes
| Altitude
Adjustments for Pressure Canner |
| Altitude
in feet |
Dial
Gauge Canner (PSI) |
Weighted
Gauge Canner |
| 0-1000 |
10 |
10 |
| 1001-2000 |
11 |
15 |
| 2001-4000 |
12 |
15 |
| 4001-6000 |
13 |
15 |
| 6001-8000 |
14 |
15 |
| 8001-10,000 |
15 |
15 |
Make it your ambition to
lead a quiet life,
attend to your own business and work with your hands....
1Thessalonian 4:11
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