This is a pressure canning recipe only. Step-by-step instructions for preparing and pressure canning beets. You will need about 21 pounds of beets (without tops) per canner load of 7 quarts; an average of 14 pounds of beets (without tops) is needed per canner load of 9 pints. A bushel of beets (without tops) weighs 52 pounds and yields 15 to 20 quarts - an average of around 3 pounds per quart jar. This recipe comes from The USDA Complete Guide to Home Canning in guide 4 page 9.
21lbsBeetsYou will need about 21 pounds of beets (without tops) per canner load of 7 quarts; an average of 14 pounds of beets (without tops) is needed per canner load of 9 pints. A bushel of beets (without tops) weighs 52 pounds and yields 15 to 20 quarts - an average of around 3 pounds per quart jar.
SaltOptional
Hot Water
Instructions
Beets with a diameter of 1 to 2 inches (2.5 to 5 cm) are preferred for whole packs. Beets larger than 3 inches (7.5 cm) in diameter are often fibrous.
Trim off beet tops, leaving an inch (2.5 cm) of stem and roots to reduce bleeding of color. Scrub beets well.
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.
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.
Prepare your Pressure Canner according to Manufacturer instructions.
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
Bring additional water to a boil in an electric water kettle or a large pot on your stove. Reduce to a simmer, keeping your water hot.
Add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar.
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.
Remove air bubbles from the jars using your de-bubbler. Adjust headspace as needed by adding more hot water.
Clean your jar rim with a damp paper towel.
Place the lid and the band on your jar. Adjust to fingertip tight.
Using your jar lifter place your jar into your prepared hot pressure canner.
Repeat until all beets are used.
Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs(69 kPa) of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
Process Pint Jars (500 mL) for 30 minutes and Quart Jars (1 L) for 35 minutes. Set a timer so it is much easier to remember how long you need to pressure can for.
Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don't get burned by the steam).
Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
This is a pressure canning recipe only. Step-by-step instructions for preparing and pressure canning beets. You will need about 21 pounds of beets (without tops) per canner load of 7 quarts; an average of 14 pounds of beets (without tops) is needed per canner load of 9 pints. A bushel of beets (without tops) weighs 52 pounds and yields 15 to 20 quarts - an average of around 3 pounds per quart jar. This recipe comes from The USDA Complete Guide to Home Canning in guide 4 page 9.