Learning how to can beets in a pressure cooker is a fantastic way to preserve your garden harvest for year-round enjoyment. This method, also called pressure canning, is the only safe way to can low-acid vegetables like beets at home.
It might seem intimidating at first, but with clear instructions, it’s a straightforward process. You’ll be rewarded with shelves full of delicious, home-canned beets ready for salads, sides, and more.
How to Can Beets in a Pressure Canner
This guide walks you through the entire process, from selecting beets to storing your finished jars. Always start with clean equipment and fresh, firm beets for the best results.
Why You Must Use a Pressure Canner for Beets
Beets are a low-acid food. This means they can harbor the bacteria that causes botulism, a serious illness. A boiling water bath cannot get hot enough to destroy these spores.
A pressure canner creates high-temperature steam under pressure. This reaches temperatures above 240°F, which is essential for safe preservation of beets and other vegetables, meats, and soups.
Essential Equipment You’ll Need
Gathering your tools before you start makes the process smoother. Here’s what you need:
- A dial-gauge or weighted-gauge pressure canner in good working order.
- Canning jars (quart or pint size), lids, and bands. Never reuse lids.
- A large pot for pre-cooking beets.
- Jar lifter, canning funnel, bubble remover, and lid magnet.
- Sharp knives, a vegetable peeler, and a cutting board.
- Clean towels and a cooling rack.
Choosing and Preparing Your Beets
Start with 2-3 pounds of beets per quart jar. Small or medium beets (1-3 inches in diameter) are ideal for canning whole.
- Trim the beet tops, leaving about 1 inch of stem and the taproot intact. This prevents color bleeding during cooking.
- Wash the beets thoroughly to remove any dirt.
- Cover them with water in a large pot and boil until the skins slip off easily, usually 15-25 minutes depending on size.
- Drain the hot water and transfer beets to a bowl of cold water. The skins should now peel off easily with your hands or a peeler.
- Trim off the remaining stem and root. You can leave beets whole, slice, or cube them as prefered.
Preparing Your Canning Liquid
You can pack beets in plain water, a light salt brine, or even vinegar for pickled beets. For a basic brine:
- Add 1 teaspoon of canning or pickling salt per quart jar (1/2 tsp for pints). This is optional but enhances flavor.
- You’ll need about 2-3 cups of water or brine per quart of beets.
The Step-by-Step Canning Process
Step 1: Prepare Your Canner and Jars
Wash your jars, lids, and bands in hot, soapy water. Place the rack in the bottom of your pressure canner and add 2-3 inches of water. Keep it simmering on a back burner. Place your clean jars in the canner or in a separate pot of hot water to keep them warm.
Step 2: Pack the Jars
Using your funnel, pack the peeled, trimmed beets into the hot jars. Leave 1 inch of headspace at the top. Do not pack them to tightly, as the liquid needs to circulate. If using salt, add it to the jar now.
Step 3: Add Liquid and Remove Air Bubbles
Pour your hot boiling water or brine over the beets, maintaining the 1-inch headspace. Run your bubble remover or a non-metallic utensil down the inside of the jar to release trapped air bubbles. This is a critical step for a good seal.
Step 4: Wipe Rims and Apply Lids
Wipe the jar rims with a clean, damp cloth to ensure no food particles interfere with the seal. Place a lid on each jar, then screw a band on until it’s fingertip-tight—just snug, not forced.
Step 5: Process in the Pressure Canner
Using your jar lifter, place the filled jars on the rack in the simmering canner. Follow your canner’s manual for specific instructions, but the general steps are:
- Fasten the canner lid securely, but leave the weight off or vent port open.
- Heat on high until steam flows freely from the vent for 10 minutes. This vents the canner.
- Place the weight on or close the port. Allow the canner to come up to pressure.
- For a dial-gauge canner, process pints for 30 minutes and quarts for 35 minutes at 11 PSI for 0-1,000 feet altitude. Adjust PSI for your altitude as per canning guidelines.
- For a weighted-gauge canner, process at 10 PSI for the same times, adjusting for altitude above 1,000 feet.
Step 6: Cool and Store the Jars
After processing, turn off the heat and let the canner depressurize naturally. Do not force-cool it. This can take 30-60 minutes. Once pressure is zero, wait an extra 10 minutes, then carefully unlock and remove the lid, tilting it away from you.
Let the jars sit in the canner for another 5 minutes, then remove them with the jar lifter. Place them on a towel-lined cooling rack, spaced apart. You should hear the satisfying “ping” of seals forming as they cool.
After 12-24 hours, check the seals by pressing the center of each lid. It should not flex up and down. Remove the bands, wipe the jars, label them with the date, and store in a cool, dark place. Any unsealed jars must be refrigerated and used promptly.
Common Mistakes to Avoid
- Not venting the canner: Always let steam vent for a full 10 minutes before pressurizing.
- Ignoring altitude: Processing pressure or time must be adjusted for your elevation. Check your local altitude.
- Over-packing jars: This prevents proper heat penetration and can lead to unsafe food.
- Reusing lids: The sealing compound is designed for one-time use only.
- Forgetting to check seals: Always verify the lid is concave and doesn’t move before storage.
FAQ: Pressure Canning Beets
Can I can beets without a pressure canner?
No. Beets are a low-acid vegetable and must be processed in a pressure canner to destroy harmful bacteria like Clostridium botulinum. A boiling water bath is not safe for plain beets.
How long do home-canned beets last?
For best quality, consume them within 12-18 months. Properly sealed and stored jars remain safe much longer, but flavor and texture may decline.
Do I have to peel beets before canning?
Yes, you should always peel beets before canning. The peeling process removes any lingering soil bacteria and ensures a better texture in the final product.
Can I add other vegetables when canning beets?
It’s not recommended to mix vegetables unless you are following a tested recipe from a reliable source like the National Center for Home Food Preservation. Different vegetables have different densities and processing times.
Why are my canned beets turning brown?
Browning can be caused by under-processing, which allows enzymes to remain active. It can also happen if beets are overcooked before packing or if the jars are stored in a very warm or bright place. Always follow processing times closely.
What’s the difference between pickled and plain canned beets?
Pickled beets are packed in a vinegar-based brine, which adds acidity. Because of this added acid, pickled beets can often be processed safely in a boiling water bath, following a tested recipe. Plain beets require a pressure canner.
Troubleshooting Tips
If your jars didn’t seal, you can reprocess them within 24 hours. Check the rim for nicks, use a new lid, and repeat the full canning process. Alternatively, just refrigerate and use those beets first.
If liquid leaked out during processing, the food is still safe as long as the jar sealed. Do not open it to add more liquid. The seal is what keeps it preserved.
Cloudy liquid can be from minerals in hard water, using table salt with anti-caking agents, or from starch in very mature beets. It’s usually not a safety concern if you followed proper steps.
Learning how to can beets in a pressure cooker is a valuable skill that ensures you have healthy, homegrown food all year. With careful attention to safety steps and a bit of practice, you’ll gain confidence and enjoy the fruits of your labor for months to come. Always refer to the most up-to-date guidelines from the USDA or your local extension office for any specific questions.