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. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints | 30 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 35 | 11 | 12 | 13 | 14 |
| Table 2. Recommended process time for Beets in a weighted-gauge pressure canner. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 30 min | 10 lb | 15 lb |
| Quarts | 35 | 10 | 15 |
