Free Recipe Canning Beets (Whole, Cubed, or Sliced)
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Canning Beets (Whole, Cubed, or Sliced) Recipe
Canning Beets (Whole, Cubed, or Sliced)
Canning Beets (Whole, Cubed, or Sliced) Preparation
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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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