Canning Beets

I just love beets.  I love their earthy flavor and brilliant burgundy color.  Now I know not everyone shares my passion for the vivid vegetable, but they are easy to grow and full of terrific nutrients so I thought I'd share how to can them to be enjoyed year round.


First you need to harvest your beets when they are 1-2 inches in diameter.  Cut off the stems 2 inches above the beet and place them in a sink full of water to soak.

Next put the cleaned beets in a large pot, cover them with water and put them on the stove to boil.  Boil for 15-20 minutes or until the skins are loosened enough to peel easily.

Remove the beets from the heat and submerge in cold water to cool.  I just drain off the hot water and run cold water over the beets until they are cool enough to handle.  Once they have cooled remove the skins.  They peel off easily with your fingers under running water.  I like to wear gloves to prevent purple fingers!

You'll end up with a beautiful bowl of peeled beets.

Slice 'em or dice 'em however you like and put them in clean, sterile canning jars.


Add 1/2 tsp. canning salt to each jar then ladel boiling water over the top of the beets leaving 1 inch headspace (that just means keep the level of the water 1 inch below the jar rim).

I like to use a canning funnel to prevent spilling boiling water all over the place!  Now run a knife around the inside of the jar to remove any air bubbles and wipe the jar rims.



Next it's time to put lids on the jars.  Place your canning lids in simmering water for at least a minute to soften the sealing compound.  Using a magnetic lid lifter remove the lids from water and place them on the filled jars.

Screw on the jar bands.



And it's time to process them in your pressure canner.  Process beets at 10 pounds pressure, 30 minutes for pints and 35 minutes for quarts.  For more information on using a pressure canner click here.

When you're done canning let the canner come to room temperature on it's own before removing the beets.  I use a jar lifter to remove the jars because they stay quite hot.  Let the jars sit for 24 hours, then label and store in your food storage closet. 

Ahhhh - beautiful, bountiful beets!