How Do You Can Red Beets?

You can safely can red beets using a pressure canner to ensure proper preservation and prevent botulism. Here's a step-by-step guide:

Preparing the Beets

1. Select Beets: Choose young, tender beets that are free from blemishes and about the same size for even cooking.
2. Wash and Trim: Thoroughly wash the beets to remove any dirt. Trim the tops, leaving about 1 inch of stem, and trim the root. Don't cut the root end off completely to minimize bleeding of color during cooking.
3. Cook the Beets: Boil or steam the beets until tender. This usually takes about 25-30 minutes depending on size. They should be easily pierced with a fork.
4. Cool and Peel: Once the beets are cool enough to handle, slip off the skins. The skins should come off easily after cooking. Cut off the remaining stem and root ends.
5. Cut the Beets: Cut the beets into slices, cubes, or leave them whole, depending on your preference.

Preparing Jars and Equipment

1. Wash Jars: Wash canning jars, lids, and bands in hot, soapy water. Rinse well.
2. Sterilize Jars: Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until you are ready to fill them. (If your processing time is 10 minutes or more, sterilizing the jars is not necessary, but keeping them hot is still recommended.)
3. Prepare Lids: Heat the canning lids in hot (not boiling) water. Follow the manufacturer's instructions.
4. Prepare Pressure Canner: Follow the manufacturer's instructions for your specific pressure canner. Ensure the canner is clean and in good working order.

Canning the Beets

1. Pack the Beets: Pack the hot beets into the hot jars, leaving 1-inch headspace.

2. Add Salt (Optional): If desired, add canning or pickling salt to each jar:

   • ½ teaspoon per pint jar
   • 1 teaspoon per quart jar

3. Add Boiling Water: Pour boiling water over the beets in the jars, maintaining the 1-inch headspace.

4. Remove Air Bubbles: Use a non-metallic utensil (like a plastic spatula) to release any trapped air bubbles by gently pressing along the inside of the jar.

5. Wipe Jar Rims: Clean the jar rims with a damp cloth to ensure a good seal.

6. Place Lids and Bands: Place the prepared lids on the jars and screw on the bands fingertip tight (not too tight).

7. Process in Pressure Canner: Place the jars in the pressure canner, following the canner's instructions. Process at the following pressure and times:

   Jar Size	Processing Time (Weighted Gauge - 10 lbs Pressure)	Processing Time (Dial Gauge - 11 lbs Pressure)
   Pints	30 minutes	30 minutes
   Quarts	35 minutes	35 minutes

   • Adjust for Altitude: If you live at an altitude above 1,000 feet, you may need to increase the pressure. Consult your pressure canner's manual or a reputable canning guide (like the USDA Complete Guide to Home Canning) for altitude adjustments.

8. Cool the Jars: After processing, turn off the heat and let the pressure in the canner drop to zero naturally. Carefully remove the jars from the canner.

9. Check Seals: As the jars cool, you should hear a popping sound, indicating that the lids have sealed. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid flexes up and down, it is not sealed and the jar should be reprocessed (using a new lid) or refrigerated and used within a few days.

10. Store: Store sealed jars in a cool, dark, and dry place.

By following these steps, you can safely can red beets and enjoy them throughout the year. Remember to always use a pressure canner for low-acid foods like beets to prevent botulism.