Beets are one colorful vegetable. It might not be one of my favorites for eating but many people like them and want them canned for the winter months. Beets have to be canned in a pressure canner. If you haven't canned in one before, here is a list of the things that you might not have in your kitchen. You will need it all for your beets.
Canning Tools
- pressure canner
- canning set (funnel, tongs, lid lifter, and headspace measure)
- jars
- lids and bands
- thick towel
Canning Beets
- You will need some big bowls and a big pot for boiling water. You will already have ladles. You might want salt for your beets. I personally don't add salt.
- Choose your beets. They need to be fresh and crisp. Remember that a canning jar is not a magic lantern. If you put a yucky beet in, you get a yucky beet out.
- Start with your jars. Put them through the dishwasher. When they are clean, flip on the heat cycle and let them stay hot.
- Get your hot water going. Clean out the canner and put about 3 to 4 inches of tap water in the canner. Get the big stockpot and fill it 2/3 up the side with water and put 6 quarts of hot water into a saucepan. Bring the stockpot and saucepan to a boil.
- Start beet prep by cutting off the top about an inch away from the beet. Also cut off the roots about that same length. This will stop the color from bleeding.
- Wash the beets and then put them into a pan and cook for about 45 minutes. It takes a while to soften the beets. Once they are soft, drain and drop into some ice water with ice cubes in the bowl. It should be easy to slip off the skin, the roots, and the stems.
- Cut the beets into the pieces that you prefer. Fill the jar with the beets. Many add some slices of onion to the beets. Leave about 1 inch of headspace in the top. Next pour the fresh boiling water over the beets. You still need the 1 inch headspace.
- As with all canning, push a plastic spatula down the side of the jar to break up air bubbles. You can also lean the spatula into the beets and toward the other side of the jar. Clean off the top of the jar. Add the lid and the rings to the jar.
- Fill the canner with the jars and put the lid on the canner. Leave the vents open and turn up the heat. There should be 3 or 4 inches of water in the bottom of the canner. Turn up the heat and let the canner vent for about 10 minutes.
- Put the weight on the pressure cooker and bring the pressure up to 10 pounds.
- Be sure to check the manufacturer's guide book that came with the pressure canner. If it gives other directions, follow the manufacturer's guide book. In this case, read the guidebook. Pressure needs care.
- Once the pressure is up to 10 pounds, turn on the timer for 35 minutes. Once it reaches 35 minutes, turn off the heat. Let the pressure go down on its own. Once it reaches no pressure, you may hear a click or sizzle.
- Once the pressure is down, open the canner and remove the jar. Use the Jar grabber and place the jars on a wooden cutting board or the thick towel on a level place. Don't let the jars touch. Let them cool and finish their sealing. By the next day, you can store them in a cool, dark place and have beets for winter.
By Mary
