How to Can Beets
Ingredients
Scale
- Beets – 1 lb per pint, with tops trimmed
- 1/2 teaspoon of salt per pint
- Water
Tools needed:
Instructions
- Place beets in a large pot, cover with water, and bring to a boil
- Boil beets until fork tender – about 20 minutes
- Remove from heat and drain. Since in cold water until cool enough to handle
- 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
- Pack beets loosely into canning jars – cutting them to fit if needed
- Top with 1/2 teaspoon of salt per pint (one teaspoon per quart), and fill with fresh water leaving 1/2 inch of headspace
- Screw down lids and bands, and place in prepared pressure canner
- Heat pressure canner until steam escapes open valve
- Let steam escape for 10 minutes, then close valve
- Bring to 10lbs of pressure, and process for 30 minutes (quarts) or 25 minutes (pints)
- Remove from heat and let return to zero pressure before opening lid
- Let jars rest 24 hours before checking seals, then wash jars if needed, and store in a cool place out of direct sunlight
Find it online: https://www.frugalfarmwife.com/article/how-to-can-beets/