Michigan State University Extension
Preserving Food Safely - 01600045

Canning Beets

GUIDE 4:9-10

QUANTITY: An average of 21 pounds (without tops) is
needed per canner load of 7 quarts; an average of 13-1/2
pounds is needed per canner load of 9 pints. A bushel
(without tops) weighs 52 pounds and yields 15 to 20
quarts -- an average of 3 pounds per quart.

QUALITY: Beets with a diameter of 1 to 2 inches are
preferred for whole packs. Beets larger than 3 inches in
diameter are often fibrous.

PROCEDURE: Trim off beet tops, leaving an inch of stem
and roots to reduce bleeding of color. Scrub well.
Cover with boiling water. Boil until skins slip off
easily; about 15 to 25 minutes depending on size. Cool,
remove skins, and trim off stems and roots. Leave baby
beets whole. Cut medium or large beets into 1/2-inch
cubes or slices. Halve or quarter very large slices.

Add 1 teaspoon of salt per quart to the jar, if desired.
Fill jars with hot beets and fresh hot water, leaving 1-
inch headspace. Adjust lids and process.

Recommended process time for BEETS in a dial-gauge
pressure canner.
Canner Gauge Pressure (PSI) at
Altitudes of

Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft

Hot Pints 30 min 11 lb 12 lb 13 lb 14 lb
Quarts 35 11 12 13 14

Recommended process time for BEETS in a weighted-gauge
pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of

Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000 ft

Hot Pints 30 min 10 lb 15 lb
Quarts 35 10 15

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