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Home > Canning > Canning Specifics
Canning Beets
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 |
|
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