What You Need:

 

21 lbs. of beets, tops removed

Canning salt

 

How to Make It:

 

Prepare the jars and two piece caps according the manufacturers directions

Keep the jars and lids hot while preparing and canning the beets.

Scrub the beets clean and place them in a 12 qt pot.

Cover the beets with water and place the pot over medium high heat.

Bring the water to a brisk boil and continue boiling for 20 minutes.

Remove the beets from the cooking liquid, reserving the liquid, and allow them to cool enough to handle.

Once cool remove the skins and trim off the roots and stems.

Larger beets should be cut in half to fit into the jar well.

Place the beets into the canning jars and enough cooking liquid to retain a 1 in. headspace.

Add 1/2 tsp of canning salt to each jar.

Release the air bubbles and add more beets and liquid if necessary to preserve the recommended headspace.

Process the jars in a pressure canner at 10 lbs. of pressure for 30 minutes.

Drop the pressure to 0 and let the jars stand in the uncovered canner for 10 minutes.

Carefully remove the jars to a draft free area to cool completely.

Check the seals and refrigerate any jars that did not seal correctly and use with two weeks.

Before eating or tasting your beets boil them for 15 minutes.

 

Makes 14 pints

 

When picking the beets you are going to can be sure to choose ones that have a dark red color and are 1 to inches in diameter. To retain the red color add 1 tsp of vinegar with 5% acidity to each jar before sealing and processing.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 30 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 72; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 416mg