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.
- 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|
|Hot||Pints||30 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.