Beets - Whole, Cubed, or Sliced

Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous.

Procedure
Cut off beet tops, leaving an inch of stem and roots to reduce loss of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size. Cool, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter very large slices. Pack beets into hot jars leaving 1 inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with hot water to 1 inch from top. Remove air bubbles, adjust lids and process.
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 30 min 11 lb 10 lb
Quarts 35 min

For processing at above 1,000 ft, see Altitude Adjustments.

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