Canning beets is a fantastic way to preserve their vibrant flavor and nutrition. This earthy vegetable is packed with vitamins, minerals, and antioxidants. It’s perfect for enjoying year-round.
Preparing beets for canning is simple with the right steps. The process ensures your beets stay fresh and delicious for months. It’s a rewarding project for home cooks of all levels.
This guide will walk you through everything you need to know. From selecting beets to sealing jars, you’ll find clear instructions and helpful tips. Let’s get started with canning beets at home.
Why Can Beets at Home?
Canning beets lets you enjoy their rich taste any time. It’s a cost-effective way to stock your pantry with healthy ingredients. Home-canned beets are free from additives found in store-bought versions.
Beets are nutrient-dense, offering folate, manganese, and fiber. Canning preserves these benefits for long-term use. It’s a great option for seasonal produce.
The process is straightforward and doesn’t require advanced skills. With basic equipment, you can create jars of beets for salads, soups, or sides. It’s both practical and satisfying.
Choosing the Right Beets
Select fresh, firm beets for canning. Small to medium-sized beets (1-2 inches in diameter) are ideal, as they’re tender and easier to process. Avoid large, woody beets that can be tough.
Look for smooth, unblemished skins and vibrant color. Red beets are most common, but golden or chioggia varieties work well too. Fresh greens attached to the beets indicate quality.
Buy beets from farmers’ markets or grocery stores. If possible, choose organic to avoid pesticides. Wash thoroughly before starting the canning process.
Equipment Needed for Canning Beets
Canning beets requires specific tools for safety and success. Most are common kitchen items or easy to find. Having everything ready makes the process smoother.
- Canning Jars: Use pint or quart-sized mason jars with new lids.
- Pressure Canner: Essential for safely canning low-acid foods like beets.
- Basic Tools: Include a jar lifter, funnel, and bubble remover.
Ensure all equipment is clean and in good condition. Sterilize jars before use to prevent contamination. A large pot for boiling beets is also helpful.
How to Prepare Beets for Canning
Preparing beets for canning involves a few key steps. Follow these instructions for safe, delicious results. This process ensures your beets are ready for long-term storage.
Step 1: Wash and Trim Beets
Rinse beets under cold water to remove dirt. Use a scrub brush for stubborn soil. Trim the tops, leaving about an inch of stem to prevent bleeding.
Cut off the root ends carefully. Avoid peeling at this stage to keep nutrients intact. Clean beets ensure a better final product.
Step 2: Cook the Beets
Place beets in a large pot and cover with water. Boil for 15-25 minutes, depending on size, until fork-tender. Smaller beets cook faster than larger ones.
Drain and let beets cool slightly in cold water. This makes them easier to handle. The skins should slip off easily after cooking.
Step 3: Peel and Cut Beets
Once cooled, rub off the skins with your hands or a paper towel. Wear gloves to avoid staining. Cut beets into uniform slices, cubes, or leave whole if small.
Uniform pieces ensure even processing in the canner. Remove any tough spots or blemishes. Work quickly to maintain freshness.
Step 4: Prepare the Canning Liquid
Use plain water or a light brine (1 tablespoon salt per quart of water). Boil the liquid to ensure it’s hot when packing jars. Some recipes add a splash of vinegar for flavor.
Keep the liquid hot but not boiling when ready to use. This helps maintain proper jar temperature. Adjust salt to taste if desired.
Step 5: Pack Jars and Process
Fill sterilized jars with beets, leaving 1-inch headspace. Pour hot liquid over beets, maintaining the headspace. Remove air bubbles with a non-metallic tool.
Wipe jar rims clean, place lids, and screw on bands until fingertip-tight. Process in a pressure canner at 10 pounds pressure (adjust for altitude): 30 minutes for pints, 35 minutes for quarts.
Canning Methods Comparison
Different canning methods suit different foods. Here’s how pressure canning for beets compares to other options. This helps you understand why it’s the best choice.
| Method | Best For | Why for Beets? |
|---|---|---|
| Pressure Canning | Low-acid foods like beets | Safely preserves beets, prevents spoilage |
| Water Bath Canning | High-acid foods like pickles | Not safe for beets due to low acidity |
| Pickling | Acidified vegetables | Optional for beets, adds tangy flavor |
Note: Always follow USDA guidelines for safe canning. Pressure canning is required for beets to avoid botulism risk. Check your canner’s manual for specific instructions.
Delicious Ways to Use Canned Beets
Canned beets are versatile and easy to incorporate into meals. Here are three simple ideas to try. Each highlights the beets’ natural sweetness and texture.
Beet Salad
Combine canned beets with feta cheese, walnuts, and arugula. Drizzle with olive oil and balsamic vinegar. This salad is refreshing and ready in 5 minutes.
It’s perfect as a light lunch or side dish. Add orange segments for a citrusy twist. Serve chilled for the best flavor.
Beet Soup (Borscht)
Use canned beets to make a quick borscht. Blend beets with broth, onions, and garlic, then simmer briefly. Add a dollop of sour cream before serving.
This hearty soup is great for cold days. It takes about 20 minutes to prepare. Adjust seasoning with dill or parsley.
Roasted Beet Side Dish
Drain canned beets and toss with olive oil, salt, and pepper. Roast at 400°F for 10-15 minutes to enhance flavor. Sprinkle with fresh herbs before serving.
This side pairs well with grilled meats or fish. It’s simple yet flavorful. Use foil to avoid staining your pan.
Tips for Perfect Canned Beets
Choose beets of similar size for even cooking. This ensures consistent texture in every jar. Smaller beets are sweeter and less fibrous.
Add a tablespoon of vinegar to the cooking water. This helps reduce color bleeding and keeps beets vibrant. It’s a simple trick for better results.
Check seals after canning by pressing the lid center. It shouldn’t pop up. Store properly sealed jars in a cool, dark place for up to a year.
Storing and Handling Canned Beets
Store sealed jars in a cool, dry place away from sunlight. A pantry or basement works well. Check jars regularly for signs of spoilage like bulging lids.
Once opened, refrigerate canned beets in an airtight container. Use within 7-10 days for best quality. Always smell and inspect before eating.
Label jars with the canning date. This helps you track freshness. Use older jars first to ensure quality over time.
Common Mistakes to Avoid
Don’t skip the pressure canner for beets. Water bath canning isn’t safe for low-acid foods like beets. It can lead to dangerous spoilage.
Avoid overpacking jars, as it affects heat penetration. Stick to the recommended headspace for safe processing. This ensures proper preservation.
Check your canner’s pressure gauge yearly. An inaccurate gauge can lead to under-processing. Safety is key in home canning.
Pairing Canned Beets with Meals
Canned beets pair well with roasted meats like pork or chicken. Their earthy sweetness balances rich flavors. Serve as a side or in salads.
They also complement creamy dishes like risotto or mashed potatoes. Add beets for color and nutrition. They make any plate more vibrant.
For light meals, pair with goat cheese and crusty bread. This creates a simple, elegant appetizer. The contrast of textures is delightful.
Summary
Canning beets is a rewarding way to preserve their flavor and nutrients. With simple steps like washing, cooking, and processing, you can create shelf-stable jars. Use the recipes and tips in this guide to enjoy beets in various dishes. Start canning today for delicious, home-preserved beets all year.
FAQ
Can I use a water bath canner for beets?
No, beets are low-acid and require a pressure canner for safe canning. Water bath canning doesn’t reach high enough temperatures. Follow USDA guidelines for safety.
How long do canned beets last?
Properly sealed canned beets last up to a year in a cool, dark place. Check seals before storing. Refrigerate opened jars and use within 7-10 days.
Should I peel beets before canning?
Cook beets first, then peel after boiling. The skins slip off easily when cooled. This preserves nutrients and simplifies the process.
Can I add spices to canned beets?
Yes, add spices like cloves or bay leaves to the canning liquid. Keep flavors mild to avoid overpowering the beets. Experiment with small batches first.
What’s the best way to use canned beets?
Use canned beets in salads, soups, or as a roasted side dish. They’re versatile and pair well with cheeses or meats. Drain before using for best texture.