Canning beets at home is a fantastic way to extend the shelf life of this nutritious, earthy vegetable. Home-canned beets are not only delicious but also retain much of their nutritional value, providing a great source of fiber, vitamins, and minerals. Whether you've had a bumper crop in your garden or found a great deal at the market, canning beets allows you to enjoy their fresh flavor throughout the year. This blog post will walk you through the process step by step.
Beets are incredibly versatile and can be used in a variety of dishes, from salads and soups to sides and pickles. Canning beets means you'll have ready-to-use beets on hand without the hassle of peeling and cooking, perfect for quick meal preparations and vibrant dishes.
What You’ll Need
Ingredients:
Fresh beets (small to medium size are best)
Equipment:
Pressure canner
Canning jars with new lids and bands
Jar lifter
Canning funnel
Large pot for boiling beets
Knife and cutting board
Kitchen towels and other basic kitchen supplies
Step-by-Step Process
1. Prepare the Beets
Start by washing the beets thoroughly to remove any dirt. Trim the tops and roots, leaving about an inch of stem to prevent the beets from bleeding out their color. Boil the beets in a large pot until tender—approximately 25 to 30 minutes depending on their size. Once cooked, plunge them into cold water to stop the cooking process and to make peeling easier. Peel the beets and then slice or cube them according to your preference.
2. Prepare Your Jars
While the beets are cooking, prepare your canning jars. Wash the jars, lids, and bands in hot soapy water, then rinse well. Keep the jars warm until they are ready to use, to prevent cracking when filled with hot beets.
3. Fill the Jars
Pack the prepared beets into the jars, leaving about 1 inch of headspace. You do not need to add liquid, as the beets will release their own juices under pressure, creating the perfect environment for preservation.
4. Process the Beets
Secure the lids and bands on the jars, tightening to fingertip tightness. Place the jars in the pressure canner, following your canner's instructions for the amount of water to add (usually 2 to 3 inches). Lock the lid in place and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent and bring the canner up to pressure (usually 11 pounds for dial gauge and 10 pounds for weighted gauge, adjust for altitude).
Process pint jars for 30 minutes and quart jars for 35 minutes. Start timing once the correct pressure is reached.
5. Cool Down
After processing, turn off the heat and let the canner depressurize naturally. This step is crucial; rapid changes in pressure can cause jar breakage. Once the pressure is fully released, carefully open the canner and remove the jars using a jar lifter, placing them on a towel or cooling rack.
6. Store Properly
Let the jars cool undisturbed for 24 hours. Check the seals by pressing the middle of the lid; it should not pop back. Any jars that do not seal should be refrigerated and used within a few weeks. Label the sealed jars with the date and store them in a cool, dark place. They will be good for at least a year.
Pressure canning beets is a straightforward process that yields delicious results. This method not only enhances your self-sufficiency but also ensures you have a supply of healthy, ready-to-use beets all year long. Whether you're adding them to salads, side dishes, or using them in recipes, pressure-canned beets offer convenience and flavor that’s hard to beat. Happy canning!
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