Canning Harvard Beets

Preparations: Remember when preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have at least about 12 cups of diced beets. Set aside.

3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.

4. Stir in the diced beets and cook to heat through. Season with salt.

Now you can serve some at room temperature, or warm, or can them all using the following method.

Canning Finished Beets:

Fill your clean canning jars with cooled beets, leaving at least 1/2 inch head room in each jar. Put your lids on jars and seal tightly. Process the beets in the jars at a boil for 30 minutes in a hot water bath. Check the jars after they have cooled off to be sure they're all properly sealed. I always take my jars out of the hot water following the processing time, and turn them upside down on towels on my counter for the entire cooling process, my grandmother claimed the jars sealed better by doing this.

By Angel

Canning Harvard Beets

I've made the solution for Harvard beets and prepared my beets as if I would serve them. The only thing I didn't add was the butter. When I can this, everything is hot and boiling. I put the beets in the jars, then I add that wonderful recipe for Harvard beets boiling to 1" head-space then water bath for 30 minutes. That's what I do. I was just wondering if there was something else out there. Thanks. (10/20/2009)

By ruth

Canning Harvard Beets

If you're looking for a recipe for Harvard beets, just go to the top of the page and click on Harvard beets. Now depending on the amount of beets that you have, just take that recipe 2x or 3x or 4x it. It all depends on how many beets you have. Good luck. Just make sure everything is hot and your solution is boiling. Can water-bath 30mins. shelf life is one year. (10/20/2009)

By ruth