To can fresh beets, pickle them in vinegar, sugar and salt and add jars to a pressure canner. Trim, boil, skin and slice the beets before canning.
To prepare beets for canning, use the following steps.
- Prepare the beets
- Cook the beets
- Peel and slice the beets
- Sterilize the jars
Wash the beets thoroughly and trim off the greens, leaving around 2 inches of the stem on each beet. This keeps the beets from bleeding in the water.
Boil the beets in a saucepan filled with water. Turn down the heat, cover the pan and simmer the vegetables for up to 40 minutes.
Rinse the beets with cold water until they cool. Peel off the skins, remove the stems and roots and slice them.
Sterilize glass mason jars and lids in boiling water. Do not cool the jars before using them.
To make pickled beets, use the following steps.
- Prepare the pickling liquid
- Can the beets
- Pressure can the beets
Choose a recipe for pickled beets. Bring the brine ingredients to a boil in a saucepan.
Add the beets to the sterilized jars. Cover them with the pickling mixture, leaving 3/4-inch of headspace. Screw on the lids tightly.
Set up the pressure canner according to the manufacturer's instructions. Let them boil in the canner for 30 to 35 minutes.