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  Recipe Home » Vegetables » Canning Beets (Whole~ Cubed~ Or Sliced)
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  Canning Beets (Whole~ Cubed~ Or Sliced)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 228
Ingredients:
***** Not Found *****
Instructions:
Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13-1/2 pounds is needed per canner
load of 9 pints. A bushel (without tops) weighs 52 pounds and yields
15 to 20 quarts--an average of 3 pounds per quart.

Quality: 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: Trim off beet tops, leaving an inch of stem and roots to
reduce bleeding 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. Add 1 teaspoon of salt per quart
to the jar, if desired. Fill jars with hot beets and fresh hot water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used. Table 1. Recommended
process time for Beets in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Beets in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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