Canning Beets
User Reviews
0.0
0 reviews
Unrated
Canning Beets
Report
Canning beets at home is super easy. These will be the best tasting beets you’ve ever found in a can! Sweet, tender and perfect for a quick side.
Share:
Ingredients
- 6 pounds beets
- 2 teaspoons salt optional
Add to Shopping List
Instructions
- Cut tops off of beets leaving at least one inch of stem. This will prevent bleeding.
- Wash and scrub beets well.
- Place in a large pot, large enough to fit them. Barely cover with water.
- Bring to boil. Boil for 15-25 minutes, until skins slip off easily.
- Remove them with a slotted spoon or drain pot with a colander. Keep them warm in a covered pot or bowl.
- Allow beets to cool enough to just to handle. Slice off stem end. Slice off root end.
- Slip the peels off with your fingers. If you run into stubborn spots, scrape them with a paring knife.
- Place peeled beets in a covered bowl to keep warm.
- Place beets in jars using your canning funnel to keep the jar clean. Pour fresh boiling water over them. (don’t use the water that you cooked the beets in.) Leave 1-inch headspace.
- Add salt, if desired, before or after jars or loaded.
- Remove air bubbles with bubble removal tool or a plastic or wooden chopstick.
- Wipe the rims of the jars with a clean damp paper towel or damp cloth to remove debris.
- Adjust lids. Screw on band fingertip tight. Add jars to canning pot with spacer rack insert added
- Seal the pressure canner. Turn on burner and allow the pot to vent for a full ten minutes.
- Then add the weighted or dial gauge pressure regulator. Bring the pressure up to specified pressure (psi) and maintain it there.
- Process for the specified times as per the recipe instructions. Always set a timer. (see times in recipe notes below)
- Keep an eye on your pressure and make sure that you do not drop below the specified pressure at any time during the canning process. If your pressures drops below the correct pressure, restart your timer.
- Once time is up, remove the pot from the heat source. Let pressure naturally release from the pot. Remove lid.
- Allow jars to sit in the canning pot for about 5 minutes to cool down slowly. Then remove them from the pot with your jar lifter. Place them on a towel on your kitchen counter.
- Let them fully cool. After 12-24 hours, check to make sure the jars are sealed. Press down in the center of the lid. If the lid flexes up or down, the jar hasn’t sealed and with need to be refrigerated and used first.
Equipments used:
Notes
- Choose beets that are small. The perfect size to can whole are one to two inch diameter beets. These will be the most tender.
- Beets over three inches tend to be fibrous and are better suited for beet puree and the like.
- Any beets that are over 2 inch diameter should be canned cubed or sliced. Any larger slices can be cut in half so that they fit in the jars.
- Don’t discard the beet tops. They are edible and quite delicious. Use them anywhere you would use kale or spinach. They have lots of health benefits.
- Wear food safe gloves to protect your skin from stains.
- Altitude Adjustment for Canning Beets
- Dial Gauge canner Pints - 30 minutes Quarts- 35 minutes
- 0-2000 feet above sea level 11 pounds per square inch
- 2001-4000 feet above sea level 12 psi
- 4001-6000 feet above sea level 13 psi
- 6000+ feet above sea level 14 psi
- Weighted-gauge canner Pints- 30 minutes Quarts- 35 minutes
- 1-1000 feet above sea level 10 psi
- 1000+ feet above sea level 15 psi
- How long will canned beets last?
- Canned beets are best stored in a cool, dark area of your home. They are good for about a year. They may last longer but it's best to try to use them within a year.
- See article above for more important tips and tricks.
Nutrition Information
Show Details
Serving
1quart
Calories
585kcal
(29%)
Carbohydrates
130g
(43%)
Protein
22g
(44%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
3387mg
(141%)
Potassium
4423mg
(126%)
Fiber
38g
(152%)
Sugar
92g
(184%)
Vitamin A
449IU
(9%)
Vitamin C
67mg
(74%)
Calcium
219mg
(22%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1quart | |
| Calories | 585kcal | 29% |
| Carbohydrates | 130g | 43% |
| Protein | 22g | 44% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 3387mg | 141% |
| Potassium | 4423mg | 94% |
| Fiber | 38g | 152% |
| Sugar | 92g | 184% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 67mg | 74% |
| Calcium | 219mg | 22% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
