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    Home » Food Preservation » Pressure canning » Canning Beets | How to can beets

    Canning Beets | How to can beets

    Posted on August 30, 2022 By Beth Neels

    2 shares
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    Pinterest image with text overlay for canning beets.
    Pinterest image with text overlay for canning beets

    Canning beets at home is super easy. These will be the best tasting beets you’ve ever found in a can! Sweet, tender and perfect for a quick side.

    Whole beets in jars with fresh beets on side.
    How to Can Beets

    Beets. They are one of those vegetables that folks either love or hate. There is no in between.

    Up until a few years ago, we were in the hate camp. But having tried them again, we’ve moved over to the love the camp. Small beets are tender, juicy and sweet. Especially if you grow them yourself or buy them at a farm stands.

    Important note: Beets are a low acid vegetable and must be pressure canned. You cannot use a water bath canner for this recipe!

    Types of beets

    Red beets– Red beets are the most popular beets. They can be found at most farmer’s markets and farm stands. Once cooked, they have a deep red color and an earthy flavor.

    These are the strongest tasting beets. There are also bicolor beets like Chioggia which, when sliced, has concentric white and red rings.

    Red beets may bleach out some of their color when canned but it does not affect the flavor. Only the presentation.

    Golden beets– Golden beets are yellow or gold. They are a bit harder to find but you can access them occasionally. Golden beets have a more mild beet flavor.

    White beets– Still harder yet to source are the white beets. They can only occasionally be found at farm stands. They have a very mild flavor and are very versatile. Their taste is brighter and not as earthy as red beets. If you’d like to can white beets, we suggest growing your own.

    What you need

    Note: This is the only recipe that you can use to make beets shelf stable. Pickled beets are not shelf stable. They must be stored in the refrigerator for long term storage.

    • beets
    • salt (optional)
    • pressure canner
    • canning tool set
    • quart jars
    • pint jars
    • lids
    • bands
    Beets and salt on white board.
    Ingredients needed for canning beets.

    Quality of beets to choose

    Choose beets that are small. The perfect size to can whole are one to two inch diameter beets. These will be the most tender.

    Beets over three inches tend to be fibrous and are better suited for beet puree and the like.

    Any beets that are over 2 inch diameter should be canned cubed or sliced. Larger slices can be cut in half so that they fit in the jars.

    Don’t discard the beet tops. They are edible and quite delicious. Use them anywhere you would use kale or spinach. They have lots of health benefits.

    How many do you need?

    For each pint of canned beets you need about 1½ pounds of beets. For each quart, you’ll need about 3 pounds.

    A canner load of 9 pints requires 13½ pound of beets. A canner load of 7 quarts requires about 21 pounds.

    How to can beets

    Step One

    Cut tops off of beets leaving at least one inch of stem. This will prevent bleeding.

    Wash and scrub beets well.

    Place in a large pot, large enough to fit them. Barely cover with water.

    Bring to boil. Boil for 15-25 minutes, until skins slip off easily.

    Remove them with a slotted spoon or drain the contents of the pot with a colander.

    Washing beets in colander.
    Wash and scrub beets well.

    Step Two

    Keep them warm in a covered pot or bowl.

    Allow beets to cool enough to handle.

    Slice off stem end.

    Slicing off the stem end of a beet.
    Slice off stem end.

    Pro tip: Wear gloves. The beet juice will stain your hands.

    Step Three

    Slice off root end.

    Slicing off root end of a beet.
    Slice off the root end.

    Step Four

    Slip the peels off with your fingers. If you run into stubborn spots, scrape them with a paring knife.

    Peeling the beet.
    Slip skin off with your fingers.

    Step Five

    Place peeled beets in a covered bowl to keep warm.

    Peeled beets in a bowl.
    Keep beets warm in a covered bowl.

    Step Six

    Add beets to jars using your canning funnel to keep the jar clean. Pour fresh boiling water over them. (don’t use the water that you cooked the beets in.)

    Leave 1-inch headspace.

    Beets added to jar.
    Add beets to clean jar. Cover with water.

    Step Seven

    Add salt, if desired, before or after jars or loaded.

    Salt added to jar.
    Add salt if desired.

    Step Eight

    Remove air bubbles with bubble removal tool or a plastic or wooden chopstick.

    Wooden chopstick removing bubbles from jar.
    Remove air bubbles with bubble remover.

    Step Nine

    Wipe the rims of the jars with a clean damp paper towel or damp cloth to remove debris.

    Wiping the rim of the jar clean.
    Wipe rims with a clean, damp paper towel.

    Step Ten- Adjust lids. Screw on band fingertip tight. Add jars to canning pot with spacer rack insert added.

    Step Eleven- Seal the pressure canner. Turn on the burner. Bring to a boil and allow the pot to vent for a full ten minutes.

    Step Twelve- Then add the weighted or dial gauge pressure regulator. Bring the pressure up to specified pressure (psi) and maintain it there. See pressure recommendations in recipe notes below.

    Step Thirteen- Process for the specified times as per the recipe instructions. Always set a timer. (see times in recipe below)

    Step Fourteen- Keep an eye on your pressure and make sure that you do not drop below the specified pressure at any time during the canning process. If your pressures drops below the correct pressure, restart your timer.

    Once time is up, remove the pot from the heat source. Let pressure naturally release from the pot. Carefully remove lid.

    Allow jars to sit in the canning pot for about 5 minutes to cool down slowly. Then remove them from the canner with your jar lifter. Place them on a towel on your kitchen counter.

    Let them fully cool. After 12-24 hours, check to make sure the jars are sealed. Press down in the center of the lid. If the lid flexes up or down, the jar hasn’t sealed and will need to be refrigerated and used first.

    You can re-can them with a new lid, if you’d like.

    New to canning? Start with our comprehensive article on “How to Can Everything“. It will walk you through all of the dos and don’ts related to canning.

    How to store canned beets

    Store canned beets in a cool, dark area of your home. A root cellar is great if you have one.

    Beets are safe to eat for at least a year. They may last longer but it’s best to try to use them up within a year.

    How to use canned beets

    Use canned beets in salads, soups, stews and the like. The taste of these freshly canned beets will sparkle.

    Beet Puree
    Beet puree is a great way to add some color to otherwise bland looking foods! It pairs well with seafood, fish, duck and chicken! So easy and vegan!
    Make This
    beet puree garnished with parsley.

    Pro- Tip: When canning, choose a reputable source for your recipe. The National Center for Home Food Preservation is one and the other is the USDA Complete Guide to Canning.

    All of the recipes on this site are based on one or both of these trusted sources. We just do a more thorough job showing you how to do it, step by step.

    Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Sliced beets in a pint canning jar.

    Canning Beets

    Canning beets at home is super easy. These will be the best tasting beets you’ve ever found in a can! Sweet, tender and perfect for a quick side.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    processing time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 2 quarts
    Calories: 585kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 6 pounds beets
    • 2 teaspoons salt optional

    Instructions

    • Cut tops off of beets leaving at least one inch of stem. This will prevent bleeding.
    • Wash and scrub beets well.
    • Place in a large pot, large enough to fit them. Barely cover with water.
    • Bring to boil. Boil for 15-25 minutes, until skins slip off easily.
    • Remove them with a slotted spoon or drain pot with a colander. Keep them warm in a covered pot or bowl.
    • Allow beets to cool enough to just to handle. Slice off stem end. Slice off root end.
    • Slip the peels off with your fingers. If you run into stubborn spots, scrape them with a paring knife.
    • Place peeled beets in a covered bowl to keep warm.
    • Place beets in jars using your canning funnel to keep the jar clean. Pour fresh boiling water over them. (don’t use the water that you cooked the beets in.) Leave 1-inch headspace.
    • Add salt, if desired, before or after jars or loaded.
    • Remove air bubbles with bubble removal tool or a plastic or wooden chopstick.
    • Wipe the rims of the jars with a clean damp paper towel or damp cloth to remove debris.
    • Adjust lids. Screw on band fingertip tight. Add jars to canning pot with spacer rack insert added
    • Seal the pressure canner. Turn on burner and allow the pot to vent for a full ten minutes.
    • Then add the weighted or dial gauge pressure regulator. Bring the pressure up to specified pressure (psi) and maintain it there.
    • Process for the specified times as per the recipe instructions. Always set a timer. (see times in recipe notes below)
    • Keep an eye on your pressure and make sure that you do not drop below the specified pressure at any time during the canning process. If your pressures drops below the correct pressure, restart your timer.
    • Once time is up, remove the pot from the heat source. Let pressure naturally release from the pot. Remove lid.
    • Allow jars to sit in the canning pot for about 5 minutes to cool down slowly. Then remove them from the pot with your jar lifter. Place them on a towel on your kitchen counter.
    • Let them fully cool. After 12-24 hours, check to make sure the jars are sealed. Press down in the center of the lid. If the lid flexes up or down, the jar hasn’t sealed and with need to be refrigerated and used first.
    1 Pressure Canner
    1 canning tool set
    1 canning jars- Quart
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    Choose beets that are small. The perfect size to can whole are one to two inch diameter beets. These will be the most tender.
    Beets over three inches tend to be fibrous and are better suited for beet puree and the like.
    Any beets that are over 2 inch diameter should be canned cubed or sliced. Any larger slices can be cut in half so that they fit in the jars.
    Don’t discard the beet tops. They are edible and quite delicious. Use them anywhere you would use kale or spinach. They have lots of health benefits.
    Wear food safe gloves to protect your skin from stains.
    Altitude Adjustment for Canning Beets
    Dial Gauge canner Pints – 30 minutes Quarts- 35 minutes
    0-2000 feet above sea level                      11 pounds per square inch
    2001-4000 feet above sea level               12 psi   
    4001-6000 feet above sea level               13 psi
    6000+ feet above sea level                       14 psi
    Weighted-gauge canner Pints- 30 minutes Quarts- 35 minutes
    1-1000 feet above sea level                       10 psi
    1000+ feet above sea level                        15 psi
    How long will canned beets last?
    Canned beets are best stored in a cool, dark area of your home. They are good for about a year. They may last longer but it’s best to try to use them within a year. 
    See article above for more important tips and tricks.

    Nutrition

    Serving: 1quart | Calories: 585kcal | Carbohydrates: 130g | Protein: 22g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 3387mg | Potassium: 4423mg | Fiber: 38g | Sugar: 92g | Vitamin A: 449IU | Vitamin C: 67mg | Calcium: 219mg | Iron: 11mg
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    This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

    Originally published August 30, 2022.

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    Comments

    1. Freja

      August 30, 2022 at 10:44 am

      5 stars
      I used to hate beets. Now I love them. These freshly canned beets taste amazing. Thanks for a thorough recipe!

      Reply
      • Beth Neels

        August 30, 2022 at 10:45 am

        We’re so glad the article helped you. Thanks for letting us know.

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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