How Do You Prepare Beets For Canning?
Half of the enjoyment of a vegetable garden is being able to eat your own home-grown vegetables. The other half of the enjoyment is preserving your harvest so you can enjoy those vegetables all year long. As a general rule of thumb, you will need approximately 21 pounds of prepared beets for one canner load of 7 quarts (or 14 pints). In this article, you will learn how to prepare beets for pressure canning. Step 1 Fill a large pot with water and bring it to a boil. The pot must be large enough so the boiling water will cover the beets. Meanwhile, clean the beets under running water, scrubbing them with a vegetable brush. Step 2 Trim the beets, leaving about 1 to 1 ½ inches of the beets tops. Leave the roots. (If you cut the beets or the roots, the beets will “bleed” when placed in the boiling water). Step 3 Place the beets in the boiling water, being careful to avoid splashes. Return the water to a boil, and boil gently for about 15 minutes, or until the skins slip off easily. To test,
