Canning Beets (Plain, not Pickled)
We love beets and when they are in season, we stock up. Most beet canning recipes call for you to boil the beets first. Well, this recipe is different. We are going to roast them instead.
When you boil beets, sugars and yummy goodness from the beets comes out into the water. But when you roast them, the sugars and yummy goodness stays inside the beet.
Now, I know we will be canning them water, but trust me – the beets will have more of a concentrated flavor if you roast instead of boil them.
When you roast the beets, all you need to do is trim off the leaves. No washing, no cutting roots, just throw them in the oven.
All you need for this recipe is beets and water. (And of course, your canning supplies)
16 small to medium sized beets fills about 4 pint jars. Your yield will depend on size and quantity of beets.
You can also add a pinch of salt in each jar. I didn’t add that to the recipe, but if you like salt go for it!
The best recipe for canning beets plain (not pickled).
- whole unwashed, uncut beets
Preheat oven to 425° F. Line a shallow baking dish with foil. Cut leaves off beets, leaving 1 inch of stem. Do NOT cut roots or wash. Place unwashed beets on foil and bake for 30 minutes to 1 hour, or until beets are tender and skin will come off easily (time will depend on size of beets).
Let beets cool until you are able to handle them, but do not let them get too cool. Cut off stems and roots and peel beets. Give a quick rinse under water.
You can can small beets (1 inch in diameter) whole. All sized beets you can slice them (1/2 inch thick) or dice them (1/2 inch cubes). Cut up your beets how you wish and put in clean, HOT pint or quart jars, leaving 1 inch headspace.
Boil some water (I use my trusty tea kettle). Slowly pour over beets in jar, leaving 1 inch heaspace. Remove bubbles and adjust headspace, if needed.
Wipe rims of jars with a damp cloth and apply lids to jars. Place jars in prepared pressure canner (please see your pressure canner manual for operation instructions specific to your canner).
Process pint jars for 30 minutes and quart jars for 35 minutes at the pressure for your elevation - See table below.
|Altitude (in feet)||Dial Gauge||Weighted Gauge|
|0 - 1,000||10||10|
|1,001 - 2,000||11||15|
|2,001 - 4,000||12||15|
|4,001 - 6,000||13||15|
|6,001 - 8,000||14||15|
|8,001 - 10,000||15||15|