Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Plain beets canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 13½ lb per 9 pints or 21 lb per 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Plain beets timeline
- Prepare: Trim while leaving about 1 inch of stem and the roots; scrub and boil until skins slip.
- Pack: Peel while warm; leave small beets whole or cut larger beets into ½-inch cubes or slices; add fresh boiling water.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for plain beets
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Boil scrubbed beets 15–25 minutes until skins slip.
- Peel warm beets and cut larger roots into ½-inch pieces.
- Pack hot and cover with fresh boiling water, not beet cooking water.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: These are plain pressure-canned beets; use fresh boiling water and do not substitute a pickling or water-bath schedule.
What is plain beets?
This tested pressure-canning method is for plain peeled beets packed whole, cubed, or sliced.
Before you begin
- Leave stems and roots attached during the initial boil to limit color loss.
- Use fresh boiling water in jars, not the cooking water.
- Salt is optional: 1 teaspoon per quart.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 30 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 35 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 30 min | 10 psi | 15 psi |
| Quarts | 35 min | 10 psi | 15 psi |
Beets — Whole, Cubed, or Sliced — NCHFP
Ingredients
- 21 lb beets average without tops for 7 quarts; 13 1/2 lb for 9 pints
- 1 tsp salt optional per quart
- fresh boiling water do not use beet cooking water
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Trim tops leaving about 1 inch of stem and roots. Scrub well. Cover with boiling water and boil until skins slip easily, about 15 to 25 minutes depending on size.
- Cool only enough to handle, peel, and trim stems and roots. Keep beets warm or hot. Leave baby beets whole; cut larger beets into 1/2-inch cubes or slices.
- Fill jars with hot beets and fresh boiling water, leaving 1-inch headspace. Add 1 teaspoon salt per quart if desired. Adjust lids.
- Pressure process pints 30 minutes or quarts 35 minutes.
- Dial gauge: 11/12/13/14 psi by 2,000-ft altitude bands through 8,000 ft. Weighted gauge: 10 psi through 1,000 ft; 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve plain beets
Heat as a side dish, chill for salads, or season after opening.
Plain beets questions
Can I use this schedule for pickled beets?
No. Pickled beets use a separate acidified recipe and boiling-water schedule.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Plain beets versus pickled beets
Plain beets are low-acid and pressure-canned. Pickled beets rely on a tested vinegar formulation and use a different process.
Plain beets troubleshooting
Why did the color fade?
Leave roots and about 1 inch of stem attached during precooking, and avoid overcooking.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Beets – Whole, Cubed, or Sliced”. Adapted from USDA home-canning guidance, revised 2009.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: June, July, August, September, October
How much of the main ingredient should I grow?
18–40 lb of Root vegetables per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.