Canning Whole Beets, Quart Jars
- 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°.
|7 Quarts||8 Quarts||9 Quarts||10 Quarts||11 Quarts||12 Quarts|
|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
- 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.
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.