Pressure Canning


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This delicious pressure canning recipe  for beets is from the USDA Complete Guide To Home Canning

Prep Time: 20 Min

Beets - Whole, Cubed or Sliced Salt (Optional) Hot Water

Cook Time: 25 Min


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Processing Time: 35 Min


– Large Stainless Steel Pot – Knife – Cutting Board – Vegetable Scrubber - Pressure Canner – Pint or Quart Canning Jars – Lids – Rings – Headspace Measurer – Jar Lifter

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Pressure Canning Beets Recipe

Easy Pressure Canning Recipe from USDA

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Prep Jars and Lids

Clean the jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.  Warm jars in your canner as it heats up.

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Prep Ingredients

Add beets to a large stainless steel pot. Cover with boiling water. Boil the beets until skins slip off easily; about 15 to 25 minutes depending on size

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Prepare Beets

Cool beets, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2 inch cubes or slices. Halve or quarter very large slices.).

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Prepare Canner

Prepare your Pressure Canner according to Manufacturer instructions.

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Fill Jars

Hot-pack beets in hot jars leaving a generous 1-inch (2.5 cm) headspace. Ladle or pour fresh hot water over beets leaving 1 inch (2.5 cm) of headspace.

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