Easy Canned Beets Recipe
Learn the easy way to can plain beets with this easy recipe. Good news! You won't have to cook the beets for hours when you follow these simple tips for canning beets the easy way.
Equipment
- Pressure cooker
- 1 set of canning tools (optional)
- 7 quart-sized canning jars, bands and lids (preferably wide mouth)
- 1 or 2 microwave-safe covered casserole dishes
- Large Stockpot
Ingredients
- 6 quarts water
- 2-4 tablespoons water for steaming the beets
- 22 pounds fresh beets
Instructions
- Get out the pressure canner and start heating the water. Place the quart jars in the water to warm them.
- Using a small saucepan, heat the water on low and warm the canning lids. Place 6 quarts of water in a stockpot and bring to a boil.
- Wash the beets and trim the stems (tops) to about one inch in length. Place as many beets as will fit into a covered casserole dish and make sure the lid can fit.
- Place two tablespoons of water in the bottom of the casserole dish, cover, and cook in the microwave on high for 8-10 minutes. Using oven mitts, remove the casserole dish from the microwave and check the beets to see if they are cooked. If they are, the skin will be soft and slip off easily. Microwaves vary, so if the beets are not done, return them to the microwave and cook for an additional 2 minutes. Add more water, if needed.
- When the beets are cooked through, slip the skins off in the sink. If the beets are large, you may want to cut them into large chunks.
- Remove the heated canning jars from the hot water in the canner (use the canning tongs to do this, if you have them). Place the canning jars in the sink and place the beets in each jar, leaving one inch of headspace.
- When seven jars are filled (or however many you have for your canning load), pour the boiling water from the stockpot into each jar, leaving one inch of headspace.
- Wipe each jar rim with a damp cloth and attach the warm lids with the screw bands. Place the jars in the pressure canner. Follow the manufacturer’s instructions to seal the canner, then process the quart jars for 35 minutes at 11 pounds of pressure.
Notes
The calories listed are for one whole quart of canned beets. For a one cup serving, there are 44 calories.