Canning Beets

Canning beets is a simple process. You pick your beets. Cut off the leaves leaving about 1 inch. Some people actually eat the leaves and like it. I am not one of those people.

Place your beets in the sink. You or another lucky soul in your house will get to scrub the dirt off each beet.

Place scrubbed beets in the next sink over.

Fill a very large pot about 2/3 full with water and bring to a boil.

When water is boiling - add enough beets to fill the pot while still being covered with water.

You can fit quite a lot in as you can see.

Put the lid on your pot - but not all the way. Otherwise beet water will spew forth creating a smelly mess. Turn a timer on for 20 minutes. You placed the beets in the boiling water so the thick outer skin will be able to slip off fairly easily.

After 20 minutes scoop out the beets and place in a bowl.

Dump the bowl contents back into a cleaned out sink. Repeat the boiling water step for all remaining beets.

Now is the time to get your lids ready. Most pressure canners will comfortably fit 9 pints at a time. So place 9 regular mouth lids in a small pan and cover with water and turn the burner onto warm. They might be there awhile.

With the freshly boiled beets - I like to use a paring knife to get the outer layer of skin off. It should come off fairly easily. If not - just peel it with your knife. Make sure to cut off the top and the bottom of the beet as well.

Cut into cubes or leave small beets whole and using a canning funnel - start filling your jars.

Fill your jar leaving 1 inch headspace. (This means from the very top of the jar.) Add 1/2 teaspoon salt and fill the jar with fresh boiling water to within 1/2 inch of the top of the jar. Put on your lids that were sitting in the small pan of water and the rings.

Before placing jars in your pressure canner make sure there is about 2 inches of water in the bottom of the canner.

Place the lid on your pressure canner. The heat will be on high. When steam starts coming out the hole in the top - time for 7 minutes. This is called venting.

Place the pressure gauge over the vent and bring the pressure up to recommended pressure for your altitude. At my altititude it is 10 lbs pressure. You will want to slowly turn down the heat as well - watching the pressure so it doesn't go lower than the recommended pressure for where you are. Process pints for 30 minutes and quarts for 35 minutes. When the time is up - turn off the heat. Leave the pressure canner alone until the dial goes back to zero. Then you may safely remove the pressure gauge and open the lid.

Using this handy canning accessory - lift the jars carefully out of the canner and place on a towel on a counter or table to cool. You will begin to hear popping sounds. This is good. This means your jars are sealing.

The day after you can anything - make sure you take the rings off your jars and wash the rings and the jars in hot soapy water. Let them airdry and return the rings to your jars. Label your jars and store. Enjoy your hard work for months to come!