Yield: 1 servings
|2 pounds||To 3-1/2 lbs without tops Makes 1 quart|
Beets have to be cooked before they're processed, so be sure to have a large kettle ready, along with the rest of the basic equipment for steam pressure canning.
1. Choose young, tender beets.
2. Organize and prepare equipment and work area.
3. Sort beets by size. Cut off tops, leaving the root and 2 inches of stem.
4. Wash very well.
5. Put beets in a large saucepan or kettle, cover with boiling water, and cook until tender, about 15 to 25 minutes.
6. Drain, slip off skins, and trim ends and root.
7. Leave tiny beets whole; slice or cube medium or large beets.
8. Pack beets into hot pint or quart jars to within 1 inch of tops.
Pour in boiling cooking water to within 1 inch of tops of jars.
9. Add ½ teaspoon salt to pints, 1 teaspoon to quarts if desired.
10. run a slim non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to within 1 inch of tops.
11. Wipe tops and threads of jars with a damp cloth.
12. Put on lids and screw bands as manufacturer directs.
13. Process at 10 pounds pressure, 30 minutes for pints, 35 minutes for quarts. Follow manufacturers directions for your canner.
14. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95