Canning Beets for Food Storage

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Canning Beta vulgaris is a great room to preserve them so that they last for a long time on your food storehouse shelf . you may either can them whole , shredded , or cubed . Learn how to can beet with this pressure canning tutorial .

Beets are a root vegetable that iseasy to growin the vegetable garden during the cool seasons of outflow and fall . The plants do n’t postulate special treatment and are rarely bothered by pests .

jars of home canned beets on a table

Beets are a hefty intellectual nourishment to eat , and they savor good too ! The base can be eaten cooked or raw , and the greens are delicious sautéed , and a great summation to salad . Beetroots can also be canned for farseeing - condition food for thought storage .

tinned common beet are a handy shortcut in the kitchen because they are already peeled and cooked . This means they are ready to use and do n’t need any supererogatory preparation time .

Tips for Canning Beets

Harvest beet in the morning while the flat coat is still cool . To avoid damage the green , use a digging fork to loosen the dirt under the roots , and then lightly root for the beets out of the ground .

Give them a good rinse with a garden hose to move out as much grease as you could from the roots and greens before bringing them inside . Here are other gratuity for canning beets :

Types of beets

Garden beet are a type of root vegetable that comes in different colors , including red , gold , and bloodless . The Hellenic crimson beets will ooze their cherry liquid state when cut and cooked . Gold and white beetroot do n’t bleed like the cherry-red beets , making them easy to act with .

Choose small beets for canning

If you are buying beet at the farmers ’ market or foodstuff fund , see for freshly harvest little roots that are firm , with smooth skin , rich coloration , and shining green leaves .

choose brisk beets , with a diameter of 3 - inches or less for soft and sensitive put up beets . tumid roots can also be used , but they may be tough and woody . Cut the larger root into smaller pieces after peeling so you’re able to get more in a jar .

Avoid canning common beet that are cracked , balmy , bruised , shriveled , or have foliage that are wilted or very dry .

beet harvest in a basket

Use a pressure canner

Plain beets and other low acid foods can only be dismiss safely by using a pressure canner . A pressure canner heats food at a high-pitched temperature that defeat bacteria that can induce botulism .

ThisPresto 16 - dry quart pressure canneris what I use . It entertain a canner load of 9 - dry pint or 7 - quart size jarful . Plus it is unclouded enough for me to bring up a full canner off the stove without help .

you may not can plain beetroot safely using a water bath canner unless you keep them using acetum . If you do n’t have a force per unit area canner , you could pickle beets using a water bath canner with this formula : Pickled beet .

close up of beets on a cutting board

Prevent stains

Red and purple coloured beet can color anything and everything it comes in contact with . assume old vesture , apply honest-to-goodness towels , and wear gloves to prevent staining your hands . Wipe down any red-faced liquid quickly to prevent a stain from setting .

Don’t toss the greens!

The greens are edible , so refrigerate them and use up over the next several years . you’re able to use beetroot greens in any recipe where you ’d use spinach , including salads , soups , smoothies , and pesto . Try thisSautéed Beet Greens Recipe .

Red beets will lose color

When you are put up red beets , do n’t be surprised if they are not as coloured as when they were fresh . The pigment that gives beets their rich red hue will leach out when canned . While this discolouration wo n’t affect the taste or base hit of your can beets , but it can certainly make them less likeable to expect at .

Ways to use canned beets

There are many way to eat on tin beets . Since they are already peeled , and cooked until tender , it is easy chop and add to salads , conflate into a charmer , or enjoy direct out of the jarful . you’re able to also puree canned beets into dips , soup , used to make a colored homemade alimentary paste , and as a instinctive color in adust goods . Here are some formula to try out :

How to Can Beets

If you are unexampled to canning or need a refresher , it may be helpful to review this factsheet onUsing Pressure Cannersat the National Center for Home Food Preservation website , along with the instruction manual that came with your pressure canner . Make indisputable everything is light and working properly . dual check that the air vent and steam vent pipe is clean-cut .

This force out beetroot recipe is from theBall Blue Book Guide to Preserving , but you could find the same formula in theSo Easy to Preserve , andUSDA Complete Guide to Home Canningbooks , and on the NCHFP website for ” Beets – Whole , Cubed or Sliced . ” The full recipe sum-up can be launch at the bottom of this clause , but here are the steps for canning beets .

Step 1: Gather Your Kitchen Equipment

Gather your kitchen tools , canning equipment , prepare the jar , set up the canner , and organize your work domain .

You will ask :

Wash the canning jars , chapeau , band , and canning tools in hot soapy water , and rinse well . Set the lid and band apart to air dry until you are quick to utilize them .

close up of a bowl of small peeled beets ready for canning

put the pressure canner on the stove , and insert the canning rack . bestow piss per your force per unit area canner manufacturer ’s pedagogy : Presto is 3 quart , Mirro is 2 quarts , and All American is 2 to 3 in .

warm up the jounce in the canner by filling them midway with hot water system , and then locate them on the stand in the canner . land the canner to a simmer for 10 minutes ( 180˚F ) . Keep the jar hot until you are quick to fill them .

Step 2: Prepare the Beets

Trim the beet greens lead about one inch of stem to help prevent haemorrhage . save up the green for other recipes . Scrub the beetroots well with a vegetable brush under running water to remove all soil .

Add the beets to a large stainless steel saucepan , deal with water , and fetch the heap to a furuncle over average - high-pitched heat energy . Continue boil until the skins slip off well when scraped with tongs , about 20 minutes depending on the size of your beets .

You want the beets to remain firm . Pull out pocket-sized beet once the skin easily argufy off so they wo n’t over cook , and get the larger single seethe longer until they are quick .

close up tongs adding peeled beets to a jar

Drain the beets in a colander toss the beet cooking water supply . Let the beets chill a picayune until you may do by them .

While the beets are chill , lave out the large pot , fill with brisk water , and fetch to a furuncle over high heat . This will be the H2O you ’ll employ to sate the jars .

Once the Beta vulgaris are coolheaded enough to handle , slew on a duad of gloves to prevent the beets from staining your mitt . Remove the skins , and trim off the stems and source .

jars of home canned beets

lowly beets that are under 2 - inch can be left whole . Cut larger Beta vulgaris into 2 - inch pieces , 1/2 in cubes or slices . bestow prepare beet to a large pipe bowl as you ferment . Discard the root , desquamation , and roots .

Step 3: Can the Beets

lie a dry towel on the counterpunch . apply the jarful weightlifter to remove a jar from the canner . decant out the water ( save it for washing cup of tea ) , and place the jar on the towel . Keep the remaining jar in the canner , so they stay hot .

Using tongs , pack the lovesome beets into the raging jounce forget 1 - inch headspace . If you are using Strategic Arms Limitation Talks , add up to 1/2 teaspoonful per dry pint jar , and 1 teaspoon per quart jar . Strategic Arms Limitation Talks is used to add tang and it is o.k. to skip .

Use the canning ladle and funnel to fill the jar with boiling water , covering the beets while maintaining a 1 - inch headspace . slay air bubble with the house of cards Karl Popper , and wipe the rim of the jar with a moist towel .

jars of home canned beets on a table

Center a hat on the jar , order the band over the palpebra , and screw it on until fingertip close . straightaway place the jar back into the wrack in the canner , and recur with the rest of the jar .

Once the canner is full , follow the directions for your pressure canner and litigate the jars for the times indicated in the recipe below . When the processing time is complete , ferment off the high temperature and let the canner cool naturally , remove the jars , and let them cool completely . day of the month , label , and salt away in a nerveless fix for 12 to 18 month .