How to Can Beets

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  • Beets – 1 lb per pint, with tops trimmed
  • 1/2 teaspoon of salt per pint
  • Water

Tools needed:


  1. Place beets in a large pot, cover with water, and bring to a boil
  2. Boil beets until fork tender – about 20 minutes
  3. Remove from heat and drain. Since in cold water until cool enough to handle
  4. Cut both stem and rot end off, and slip peelings from beets. They should slip right off, but if they’re not quite loose, use a paring knife to get them started
  5. Pack beets loosely into canning jars – cutting them to fit if needed
  6. Top with 1/2 teaspoon of salt per pint (one teaspoon per quart), and fill with fresh water leaving 1/2 inch of headspace
  7. Screw down lids and bands, and place in prepared pressure canner
  8. Heat pressure canner until steam escapes open valve
  9. Let steam escape for 10 minutes, then close valve
  10. Bring to 10lbs of pressure, and process for 30 minutes (quarts) or 25 minutes (pints)
  11. Remove from heat and let return to zero pressure before opening lid
  12. Let jars rest 24 hours before checking seals, then wash jars if needed, and store in a cool place out of direct sunlight