One important tip for canning red beets is to use a pressure canner. Do not use a boiling water bath canner, because beets are a low-acid food. A pressure canner prevents the development of botulism.
Adding canning or pickling salt is not necessary to the process. Salt is an optional ingredient and used only for taste. The best beets for canning are fresh, firm and crisp. Choose beets that are 1 to 2 inches in diameter. Large beets are typically fibrous.
Select beets that are about the same size so they cook evenly. When trimming a beet before cooking, leave an inch of both stem and root. This keeps the color from bleeding. To quickly cool beets after cooking, cover them with ice.
Using a dishwasher is an easy way to sanitize canning jars. After filling the jars, screw the lids on snugly. Do not use strong force to tighten the lids. After taking processed jars out of the canner, remove or loosen the rings so moisture is not trapped under them.
Make sure each processed jar is sealed by pressing gently on the center of the lid. If the lid moves up and down, it is not properly sealed. The jar is not safe to store on the shelf. However, the beets are edible if they are refrigerated immediately.