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BEETS
Canned Beets
Yield: Approximately 3 pounds per quart
Ingredients
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Fresh beets (1–2 inches in diameter preferred)
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1 teaspoon salt per quart (optional)
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Boiling water (for covering)
Preparation
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Select Beets: Choose small to medium beets for best quality. Avoid beets over 3 inches in diameter, as they may be fibrous.
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Trim & Wash: Cut beet tops, leaving 1 inch of stems and roots to reduce bleeding of color. Scrub thoroughly.
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Precook: Place beets in boiling water and cook until skins slip easily, about 15–25 minutes, depending on size.
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Cool & Peel: Cool slightly, then slip off skins. Trim stems and roots.
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Cut:
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Leave baby beets whole.
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Slice or cube medium to large beets into ½-inch pieces.
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Halve or quarter very large slices, if necessary.
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Packing
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Add 1 teaspoon salt per quart jar, if desired.
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Fill hot jars with hot beets.
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Cover with fresh boiling water, leaving 1-inch headspace.
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Remove air bubbles and adjust liquid if needed.
Finishing
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Wipe jar rims, adjust lids, and process immediately in a pressure canner according to USDA-recommended times for beets.
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Adjust times for jar size and altitude.
⚠️ Important: Beets are a low-acid vegetable and must be pressure canned for safety.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints |
30 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
35 min |
10 lb |
15 lb |
