Canning beets is faster and easier than you might think. In this article, you’ll learn how to do it so you’ll always have plenty on hand whenever you need them.
If you love beets you’ll enjoy canning them for use all year round. This is great if you have extra from the garden, or get some from the grocery store.
They’re delicious right out of the jar, and you could use them in smoothies, soups, baked goods, and many other recipes.
Below I’m going to show you all you need to know about how to can beets, with detailed step by step instructions.
Best Types Of Beets For Canning
The best beets for canning are the ones that are about 1-2″ in diameter, with smooth skin, and vibrant leaves.
These will give you the best flavor and texture. Larger ones tend to be more tough and fibrous, which is not ideal for canning.
Red varieties are the most popular choice. The Ruby Queen, which has a mild and sweet flavor, is one of my favorites.
Preparing Beets For Canning
Preparing your beets for canning is easy. First cut the greens off, but leave 1-2” of the stem attached. Then rinse them, rubbing away any dirt and debris.
Next, place them into boiling water, covered, for 15-20 minutes to soften the skins. Take care not to overcook them.
Cool them by placing them in ice water. Then remove the stem fully, and use your thumbs to gently rub the skins off. Lastly, either keep them whole, or cut them into quarters.
You’ll also need to clean and sanitize the jars before using them as a part of your preparation steps.
Pressure Canning Beets
The only safe method for canning beets is using a pressure canner, as it ensures that all harmful bacteria is destroyed.
This is because they’re a low acid food, and have a higher risk of carrying clostridium botulinum from the soil, a bacteria that can be life threatening.
Tools & Equipment Needed
Below is a list of items you’ll need, so take a moment to grab everything before you begin. Doing this will make the process easier. You can see my full list of tools and supplies here.
- Pressure canner
- Pint canning jars OR quart sized jars
- New jar lids
- Canning funnel
- Bubble remover tool
- Jar lifting tool
- Paper towels
- Dissolvable labels
- OR Permanent marker
How To Store Canned Beets
Before storing canned beets, press the center of the lid to check that each one has a proper seal. If it moves at all, that means it did not seal.
Don’t worry, you can still eat the ones that didn’t seal. You just need to put them into the fridge, and use them up first.
Otherwise, store them somewhere cool and dark. Places like the pantry, a cupboard, or your basement are all great choices.
How Long Do Canned Beets Last?
Canned beets can last up to 12-18 months, as long as they’re stored properly. Before eating them, always check to make sure the lid is still tightly sealed.
In this section, I’ll answer your most frequently asked questions about canning beets.
Can you can beets without a pressure canner?
You cannot safely can beets without a pressure canner. It is essential to use a pressure canner due to the fact that it is a low acidic food.
Can you raw pack beets for canning?
No, you should not raw pack beets before canning. You need to boil them first, and peel the skin off to ensure proper food safety.
Do you have to boil beets before canning?
Yes, you need to boil beets briefly before canning in order to soften the skin, which makes it easy to peel off.
Canning beets is not difficult, and it’s so rewarding. Plus, you’ll be happy you did it when you have them on hand and ready to enjoy whenever you like. Yum!
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More Food Canning Posts
- How To Can Cherry Tomatoes
- How To Can Potatoes
- How To Can Pumpkin
- How To Can Peppers
- How To Can Apples
- How To Can Apple Butter (With Recipe!)
- How To Can Pears
- Free Canning Labels To Print For Mason Jars
Share your tips for canning beets in the comments section below.