Canning Whole Beets, Quart Jars
- Details
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
Only use perfect beets for canning. After opening, we like to roast beets sprinkled with a little coarse salt in a cast iron skillet for one hour at 350°.
Also see: Canning sliced or cubed beets in pint jars, Canning sliced or cubed beets in quart jars and Canning whole beets in pint jars.
| Ingredients |
1 Quart |
6 Quarts |
7 Quarts | 8 Quarts | 9 Quarts | 10 Quarts | 11 Quarts | 12 Quarts |
| Beets |
3 lbs. |
18 lbs. |
21 lbs. |
24 lbs. |
27 lbs. |
30 lbs. |
33 lbs. |
36 lbs. |
| Bottled Lemon Juice | 2 tablespoons per quart (optional for colorfastness) | |||||||
| Canning Salt (Optional) | 1 teaspoon per quart | |||||||
| Boiling water | About 1-1/2 cups per quart | |||||||
Yields will vary slightly.
- Trim off the greens stems and the root to 1" to avoid bleeding during cooking.
- Wash the beet root.
- Boil beet roots for 20 minutes.
- Peel the beet by slipping off the skin.
- Trim off the 1" stem and root.
- Add optional lemon juice and salt to each canning jar.
- Can beets beans using raw pack method with 1" headspace and then add boiling water, maintaining 1" headspace.
- Process using a pressure canner for 35 minutes for quart jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
Equipment Needed:
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
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Video 4: Home Canning Vegetables and Home Canning Soup Introduction to a pressure canner, sometimes referred to as a pressure cooker. At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup. |
Peel, quarter and remove the seeds.Combine water, spices, sugar, lemon juice and cornstarch in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of cornstarch.Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.
