Canning Beets
Canning Beets is so easy thanks to your pressure canner. While it may seem difficult to can beets after you read the detailed instructions you will be able to can in no time. You will soon find yourself wanting to can all your other favorite items from the garden.
Canning Beets
One of my favorite summer activities is gardening. It is so relaxing and fulfilling to eat the things you grow. I am always so grateful when we have a bountiful harvest so that I can, can all my favorite vegetables so that we can enjoy them throughout the whole year.
Our beets went crazy this year allowing me to can several batches.
Canning beets is simple to do with a pressure canner and following some basic ingredients. This allows you to enjoy garden fresh produce throughout the entire year with all your favorite recipes. Add them to our wedge salad for a delicious treat!
Is it easy to can beets?
Once you become familiar with your canner, canning beets is fairly simple to do at home.
How to Can Beets
- Trim the tops of the beets, leaving about 2” of the stem. Don’t worry too much about this part you will be trimming them better once cooked.
- Scrub clean well.
- In a stainless steel pot boil enough water to cover your beets.
- Boil your beets for about 15-25 minutes, until the skins slip off easily.
- Drain and discard the liquid you cooked them in. Rinse in cold water. Use your fingers to easily remove the skins.
- Trim the stems and the bottoms. For small beets, you can keep them whole. Larger beets chop into 1” pieces or slice to your own preference.
- HOT PACK: Pack your sliced beets into hot jars. Allow for a generous 1” head space at the top of the jar. Pour fresh boiling water over the top again allowing for 1” head space. Remove any air bubbles. Clean your rims off with vinegar. Put your lids on finger tight.
How long does it take to can beets?
You will want to follow these guidelines when pressure-canning your beets.
Pressure can Pint jars = 30 minutes
Pressure can Quart Jars = 35 minutes
Tips Tricks and FAQs
- If one of the jars does not seal, be sure to place it in the fridge and eat it first.
- Be sure to not screw on the canning lids right away. Allow them to sit and cool prior to adding the screw on lids.
- You want to allow your pressure canner to cool naturally. I use a Nesco Smart pressure canner so once my cycle is done, I unplug my pot and allow it to sit untouched for one hour before opening. Please make sure you are taking whatever safety precautions are needed for your pressure canner. Some pressure canners take several hours.
How long do canned beets last?
Sealed canned beets will last up to 1 year when stored in a cool dark place/
How can I use canned beets?
There are so many ways to use canned beets. Add them to your favorite recipes, and add them to your salads or soups. You can even just eat them as a healthy snack.
Please note:
This recipe may not be approved by the USDA. Always check the USDA canning guide to help prevent the risk of botulism.
Canning Beets
Ingredients
- Beets
- Water
Instructions
- Trim the tops of the beets, leaving about 2” of the stem. Don't worry too much about this part you will be trimming them better once cooked.
- Scrub clean well.
- In a stainless steel pot boil enough water to cover your beets.
- Boil your beets for about 15-25 minutes, until the skins slip off easily.
- Drain and discard the liquid you cooked them in. Rinse in cold water. Use your fingers to easily remove the skins.
- Trim the stems and the bottoms. For small beets, you can keep them whole. Larger beets chop into 1” pieces or slice to your own preference.
- HOT PACK: Pack your sliced beets into hot jars. Allow for a generous 1” head space at the top of the jar. Pour fresh boiling water over the top again allowing for 1” head space. Remove any air bubbles. Clean your rims off with vinegar. Put your lids on finger tight.
How long does it take to can beets?
You will want to follow these guidelines when pressure-canning your beets.
Pressure can Pint jars = 30 minutes
Pressure can Quart Jars = 35 minutes
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
