Canning beets (whole~ cubed~ or sliced)

Yield: 1 Recipe Quant

Ingredients:

15 to 20 quarts--an average of 3 pounds per quart.

Instructions:

Quality: Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous. Procedure: Trim off beet tops leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size. Cool remove skins and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter very large slices. Add 1 teaspoon of salt per quart to the jar if desired. Fill jars with hot beets and fresh hot water leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Beets in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints Quarts. Process Time: 30 minutes for Pints 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 11 lb. 2 001 - 4 000 ft: 12 lb. 4 001 - 6 000 ft: 13 lb. 6 001 - 8 000 ft: 14 lb. Table 2. Recommended process time for Beets in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints Quarts. Process Time: 30 minutes for Pints 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 10 lb. Above 1 000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias