Making and Canning Whole Beets
Whole beets are easy to can at home using this recipe and procedure.
Smaller beets are better for canning whole. We prefer under 2" in
diameter.
Whole Beets

weights are always approximated..
 Pint

1.5 lbs
 Quart

3 lbs
Boiling Water
 as needed
 as needed
Lemon Juice
 1 tablespoon
 2 tablespoons
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 30 minutes
 35 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect beets.
  3. Wash and trim stem and roots to about 1" to reduce bleeding during cooking.
  4. Boil beets until skins slip off, or about 20 minutes.
  5. Remove skins and trim stem and roots.
  6. Canning using raw pack method with 1” of headspace.
  7. Pour lemon juice and salt over beets.
  8. Pour hot water over beets, maintaining 1" headspace.
  9. Processing with a Pressure Canner 30 minutes for pints, or 35 minutes for quarts,
    at 11 pounds, or 10 pounds for a weighted gauge.
  10. For elevations above 1,000 foot level see Altitude Time Adjustments.
  11. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally.
  12. Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit their
websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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