5 Simple Steps to Canning Beets at Home

5 Simple Steps to Canning Beets at Home

Home canning beets is both a simple and affordable process. Sure it might take a little bit of time and effort, but it is well worth the effort.

You don’t even need much in terms of specialized equipment. Most of the necessary tools you will already have lying around in the kitchen. The only additional equipment that will be needed is a pressure canner. This is definitely an essential purchase as beets are a low acid food. A simple hot water bath just won’t cut it. A pressure canner is required to safely preserve the beets.

Learn how to can beets by following these 5 simple steps.

1. Prepare the beets

First make sure to select fresh beets. Avoid old and limp beets; else you will end up with bad results. Using home grown beets is always a good option. Wash the beets and cut the stems to around two inches. You should leave a bit of the stem and roots as this prevents the color from bleeding.

Put the beets in a pot of boiling water and cook until they are tender. Make sure there is enough water to cover them. It is best to cook similar sized beets together so that they are all evenly cooked. Once done, drain the liquid.

2. Trim and Slice the Beets

Leave the beets to cool at room temperature, or pour ice on them to speed up the process. This is necessary so you can easily handle the beets.

The roots and stems can now be trimmed. The skins will usually easily peel off. Small beets can be left whole, but any larger than 1 inch should be cut into smaller pieces.

Canning Beets

3. Fill Canning Jars

Pack the beets into your canning jars and leave around 1 inch of headspace. The jars should be packed quite tightly, while making sure there is enough space to allow for expansion during the canning process.

Add a teaspoon of pickling salt per quart to the jars.

Use a ladle to carefully fill each of the prepared jars with fresh boiling water. The beets should be completely covered and again there should be some space left at the top of the jar.

Each jar should be sealed with a lid and tightened with a ring. Make sure it is screwed on snugly, but not too tight.

4. Using the Pressure Canner

Carefully put the jars in the canner. Make sure to follow the instructions for your particular canner to ensure everything is set up correctly. At this stage it should still be vented, i.e. leave the weight off or the valve open on the pressure canner.

Set the heat on high and leave for 10 minutes to allow the airspace in the canner to be purged. After venting, close any valves and put the weight on so the pressure can start to build up to 11 pounds. The exact time and settings required will depend on the type of pressure cooking being used. Refer to the user manual for specific details on your canner.

Once the canning process is completed you should turn off the heat to allow the pressure to drop to zero before opening the lid of the cooker. Don’t move the jars around just yet. Let them cool down for some time.

5. Remove the Canning Jars

Finally you can gently lift the jars out of the water and allow them to cool down further. Put them safely on a towel or wooden cutting board. Check the lids to make sure they have been properly sealed. You can verify the seal by gently pressing the center of the lid with your finger. As long as the lid doesn’t pop up and down, you are good to go.

Now you know how easy canning beets is, why not give it a go and let us know how it goes.

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