Pressure Canned Beets
Having beets on hand means we definitely eat more of them. These are wonderful heated and eaten with butter and salt. They also make an easy and delicious beet salad with the addition of goat cheese and toasted walnuts and fresh herbs. We love beets and reducing cooking time during the week is a really wonderful thing.
How To Pressure Can Beets:
Trim tops of beets, leave 1-2" of stem and root to reduce colour bleed. Wash thoroughly.
Cover beets with boiling water. Boil 15-25 minutes, or until skins slip off easily.
Remove skins, stems and roots.
Cut into 1/2" cubes or slices.
Pack hot beets into hot jars, leaving 1" headspace.
Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon salt to each quart jar.
Cover with boiling water and debubble. Clean rims with vinegar.
Add lids and rings. Hand tighten.
Place jars in pressure canner, secure lid. Bring to a boil on high heat. Let the canner vent for 10 minutes. Add the weight and continue heating to achieve the appropriate pressure for your elevation.
Process at pressure 30 minutes for pints and 35 for quarts.