Directions

1. First you want to wash your beets, you can trim the tops off your beets (1-2 inches). Leave any roots attached. Scrub the beets well then place in a large pot with stems and roots attached. Cover it with hot water, bring back to a boil, continue to boil until they are tender but not soft. (This should take about 35-40 minutes)

   

2. Pro Tip: Separate the sizes and boil the similar sizes together, if they are really large it will take them longer to cook. You can get your jars and pressure canner ready while they cook.

3. Once cooked, remove beets from the pot and let them cool just enough to handle them safely. Rinse in cold water, skins should slip off easily. A good way to test if they are ready is to scrape gently with a spoon, if they peel easily then you are good to go!  Drain off the water, cool, and peel. Trim off roots and remaining stem bits. When skinning beats, quarter them or slice them to your desired thickness.

   

4. Pack them into your hot canning jars, leaving 1 inch of headspace. If using salt use 1 tsp for quart jars and ½ tsp for pint jars. Top up with clean boiling water, again making sure you maintain 1 inch of headspace.

5. Remove air bubbles with a thin plastic spatula or wooden spoon. Wipe the jar rims and put your Denali lids & rings on finger tight! In the pressure canner, process pint jars for 30 minutes and the quart jars for 35 minutes using 10 pounds pressure. (Time varies with altitude)

   After your jars are processed, wait till the canner's pressure goes down to 0, let the jars stay in the canner for an additional 10 minutes. Check the seals, label, and you're ready to store!