Fill your large stockpot with water and bring it to a simmer. Place your jarred beets on a wire rack with handles and slowly lower it into the water. Make sure the jars are fully covered with at least an inch of water over the lids. Cover the pot, and slowly bring the water up to a soft rolling boil the jars should not be jostling or rattling. Let the jars process in the boiling water for at least 30 minutes.
Your exact processing time may be longer depending on your elevation above sea level due to the change in atmospheric pressure 4. Once the canned beets have finished processing, remove the pot from the heat and allow to sit for five minutes. While the pot cools, cover a table or countertop with clean towels or cooling racks.
Carefully remove the jars one at a time with a jar lifter and place on the covered counters to cool for hours. Do not tighten the rings at all during this time. Once the beets have cooled, remove the canning rings and check that the lids have sealed. An easy way to confirm a good seal is to see if the lid has indented. If a jar is sealed, it is safe to store in a cool, dry, dark place for up to 12 months.
Pro Tip — label your jars with contents AND the date they were canned. This will help you eat older food before it has time to spoil. Canned beets are a colorful, flavorful addition to any pantry. Cover the beets with boiling water. Again leave a 1-inch head space. I usually use a tea kettle to pour the boiling water into the jars. You can also use a pot of water and a ladle… but the tea kettle makes much less mess. How about you?
Wipe the rims clean. This is important. It may affect the seal. Finally place your lids on your jars with a screw band. I usually do our beets in pints which you see here. This allows me to process double the amount at the same time! Love saving time this way. Be sure you have a rack between your layers if you choose to do this. For more details follow pressure canning instructions. Leaving the taproot and stems when you boil your beets will help reduce this, but they almost always lose color when you process them.
Unfortunately there is not much you can do about it. It is just a fact of home canning. If you have beets of various sizes, try to sort them according to size. The larger ones will take a little longer to cook, but the smaller ones will be overcooked if you try to do them all together. Larger beets I either slice or cut into chunks. This will help maintain more color when you boil the beets to loosen the skins. This is an unfortunate byproduct of home canning.
Beets simply bleed off some color when processed. Overgrown beets tend to lose more color so pick them before they get too big. Not over-processing or speeding up the cooldown process and keeping your pressure at an even level will help tremendously too.
Canning school members, click here to log in. Click here to learn more about liquid loss. Canning safety is simply a matter of avoiding risks. Use safe canning methods. Be clean, use common sense. Agriculture information bulletin No. Page Modifications: none, though we did try to see if more energy-efficient ways of pre-cooking them before canning could be used. The red pigments in beets betalaines are sensitive to high temperatures and can transform into a colorless compound during canning.
Some varieties are more sensitive than others. The reaction is reversible and often the color of the canned product will return to a darker red after a few days of storage at room temperature. Some people recommend that you leave two inches 5 cm of stem and tap root attached to the beets before boiling to remove the skins.
Then trim the stem and root and slice, dice or leave whole for canning. Red Beets losing colour in canning. Penn State Extension. Accessed January But, you pretty much have to grow them yourself, to ensure that you are getting them. But as noted above by Penn State, with some other varieties, the faded colour may return on its own to being a deeper red after a short time in the jars.
The pale beets on the left were photographed right after canning in Sept The deeper coloured beets on the right were initially as pale when canned in November , but regained their colour after a while on the shelf. Must be canned peeled. Beets less than 2 inches 5 cm in diameter may be canned whole; larger beets should be sliced or cubed.
Uniform size and shape. Color should be dark, deep, and even. Brownish-red or faded color or white rings are undesirable. Liquid should be sparkling clear, red color with no cloudiness or sediment. Free from stems and roots or any traces of skin. Judging Home Preserved Foods. August Only Pressure Canning for beets: they rank with home-canned string beans as carriers of C. Putting Food By: Fifth Edition p. Penguin Publishing Group. Kindle Edition.
From to , there have been at least 10 people afflicted with botulism from beets that were water-bathed instead of being pressure-canned. You can review the causes for those years in the US.
In the same vein, just pressure-can your beets according to directions and put them on your shelves, worry-free. To be clear: this is the historical section, for educational purposes only. As early as , advice to pressure can beets was being given out by the USDA. The USDA also explained why:. Because of spoilage difficulties and the risk of poisoning from occasional contamination with botulinus bacteria when nonacid vegetables are canned by the waterbath method, the department recommends the canning of such vegetables with the steam-pressure canner…… Baby beets.
Wash thoroughly and scald in boiling water or steam for about 15 minutes until the skins slip easily. Leave on at least 1 inch of the stems and all of the roots during this cooking to prevent bleeding. Slip off the skins, fill into the containers, add 1 teaspoon of salt to each quart, and fill with hot water. How do I? Can Vegetables.
Table 1. Recommended process time for Beets in a dial-gauge pressure canner. Recommended process time for Beets in a weighted-gauge pressure canner.
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