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2 pounds beets without tops per quart jar - -- (to 3 1/2)
Salt -- (optional)

Select deep red beets 1 to 2 inches in diameter.

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Wash beets. Leave 2 inches of stem and tap root. Boil until skins can slip off. Remove skins; trim. Slice, dice or leave beets whole. Pack beets into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart, if desired.

Carefully ladle boiling water over beets, leaving 1-inch headspace. Remove air bubbles with nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 30 minutes, quarts 35 minutes, at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

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