CANNED BEETS—WHOLE, CUBED, OR SLICED
This will use the Pressure Canning method.
- For 7 quarts you will need about 21 pounds (without tops)
- For 9 pints you will need about 13-1/2 pounds (without tops)
- If you are working with bushels. they weigh around 52 pounds and will product 15 to 20 quarts
- Smaller beets with a diameter of 1 to 2 inches work better whole packs.
- Avoid larger beets ( larger than 3 inches in diameter) as they tend to be tough and fibrous.
- Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color.
- Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size.
- Cool, 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.
- Add 1 teaspoon of canning salt per quart or 1/2 teaspoon canning salt per pint, if desired.
- Fill hot jars with hot beets and fresh hot water, leaving 1-inch headspace.
- Fill pressure canner with 2-3 inches of water.
- Turn up the heat on the canner to start boiling.
- Remove air bubbles and adjust headspace if needed using your kit.
- Wipe rims of jars with a dampened clean paper towel.
- Adjust lids finger tight and place in canner to process.
- Place the hot jars with your lifter tongs in the pressure canner and process per the chart below
- After processing, remove from canner with your jar lifter and let set for 24 hours.
- Check lids to insure they all sealed, all should be pulled down tight, no movement.
- Use our canning labels to finish your bounty.
Pressure Canner (dial gauge) – Hot or Raw
Jar Size Time 0-2K Ft 2 – 4K Ft 4-6K Ft 6-8K Ft
Pints 30 min 11 lbs PSI 12 Lbs PSI 13 lbs PSI 14 lbs PSI
Quarts 35 min 11 lbs PSI 12 Lbs PSI 13 lbs PSI 14 lbs PSI
Pressure Canner (weighted gauge) – Hot or Raw
Jar Size Time 0-1K Ft Above 1,000 Ft
Pints 30 min 10 lbs PSI 15 Lbs PSI
Quarts 35 min 10 lbs PSI 15 Lbs PSI