Beets — Whole, Cubed, or Sliced — NCHFP
Tested NCHFP pressure-canning directions for whole, cubed, or sliced beets.
Ingredients
Beets
- 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.
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Recipe Notes
Safety: Plain beets are low acid and require pressure canning. Use fresh boiling water for packing rather than the water used to cook the beets.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beets-whole-cubed-or-sliced/