Beets, with their vibrant color and earthy-sweet flavor, are beloved by many gardeners. They are versatile vegetables, perfect for salads, sides, and soups. However, when the harvest is plentiful, preserving them through canning becomes an excellent option to enjoy their rich taste long after the growing season has ended. This comprehensive guide will walk you through the entire process of canning beets from the garden, ensuring that you can relish the fruits of your labor year-round.
Understanding Beet Varieties
Before embarking on your canning journey, it’s essential to understand the different varieties of beets that you might encounter in your garden. Some popular varieties include:
- Detroit Dark Red: Known for its excellent storage capabilities and sweet flavor.
- Chioggia: Recognizable by its unique pink-and-white stripes, perfect for salads.
Choosing the right variety can enhance your canning experience, so consider what flavor and appearance you prefer when selecting seeds.
Preparing to Can Beets
Canning beets requires some preparation to ensure the best results. Follow these essential steps:
Gathering Your Supplies
You will need several supplies for the canning process:
| Item | Purpose |
|---|---|
| Canning jars | Store the processed beets |
| Vegetable peeler | To peel the beets |
| Large pot | For boiling and preparing the beets |
| Pressure canner | To safely preserve the beets |
| Jars lifter | To safely handle hot jars |
Harvesting Beets
Timing is crucial when harvesting beets. The best time to pull your beets from the garden is when they reach about 1.5 to 3 inches in diameter. Use a garden fork to carefully lift them from the soil without causing damage.
Cleaning the Beets
Once harvested, gently brush off excess soil without using water. This step helps to maintain their skin integrity. However, you can rinse them in cool water immediately before canning to remove any remaining dirt.
Preparing Beets for Canning
After gathering your supplies and cleaning the beets, you can move on to preparing the beets for the canning process.
Cooking the Beets
Before canning, beets need to be cooked to soften their texture. Here’s how:
Boiling: Place the cleaned beets in a large pot and cover them with water. Bring to a boil and let them simmer for about 30 minutes or until they are tender. You can check tenderness by piercing them with a fork; they should yield easily.
Cooling: Once cooked, transfer the beets to an ice bath using a slotted spoon to halt the cooking process. This also makes it easier to peel.
Peeling and Cutting
After the beets have cooled, peel them using a vegetable peeler or your fingers. The skins should come off easily. Next, slice the beets according to your preference: you can cut them into quarters, sticks, or leave them whole, depending on your canning needs.
Canning Process for Beets
Now that your beets are prepped, it’s time to dive into the canning process.
Choosing the Right Method
There are two primary methods for canning: water bath canning and pressure canning. It’s imperative to use a pressure canner for beets, as they are low-acid foods.
Preparing the Jars
Begin by sterilizing your canning jars. You can do this by either placing them in a hot water bath for 10 minutes or using a dishwasher on the hot cycle.
Prepare the lids by sanitizing them as per the manufacturer’s instructions, ensuring a proper seal.
Making the Canning Brine
For flavor, you can prepare a canning brine. A simple brine recipe includes:
- 4 cups of water
- 1 cup of white vinegar
- 1 tablespoon of salt
- Combine these ingredients in a pot and bring to a boil.
- Add the sliced beets to the boiling brine and cook them for an additional 5-10 minutes.
Filling the Jars
- Using a jar lifter, remove one hot jar from the sterilization process and add the cooked beets.
- Pour the hot brine over the beets, leaving about 1-inch headspace at the top of the jar for expansion.
- Remove any air bubbles by running a non-metallic spatula around the inside edges of the jar.
Sealing the Jars
- Wipe the rim of the jar with a clean cloth to ensure there’s no debris.
- Place the sterilized lid on top and screw on a metal band, tightening it until it’s hand-tight.
Processing the Jars
- Place the filled jars into the pressure canner, ensuring that there is enough water inside according to the canner’s instructions.
- Secure the canner lid and heat until steam starts to escape, then process the jars at the recommended pressure for the appropriate time. For beets, this is typically around 30 minutes at 10 pounds of pressure.
Cooling and Checking Seals
After processing, turn off the heat and let the canner cool naturally. Once the pressure gauge reads zero, carefully open the lid, avoiding steam burns. Using a jar lifter, remove the jars and place them on a clean towel or cooling rack. Allow the jars to cool completely at room temperature.
After cooling for 12 to 24 hours, check the seals by pressing down in the center of the lid. If it doesn’t pop back, it has sealed properly.
Storage and Enjoyment
Store your sealed jars of beets in a cool, dark place, ideally between 50°F – 70°F. They are best consumed within 1-2 years for optimal flavor and nutrition.
Tip: If a jar does not seal properly, refrigerate it and use the contents within a few days.
Every time you crack open a jar of your home-canned beets, you’ll be reminded of your rewarding gardening experience!
Health Benefits of Beets
Canned beets are not just delicious; they are also packed with health benefits:
- Rich in Nutrients: Beets are an excellent source of vitamins (such as vitamin C and B6), minerals (like potassium and magnesium), and dietary fiber.
- Boosts Athletic Performance: Beetroot has been linked to improved blood flow and reduced blood pressure, enhancing overall stamina during exercise.
Canning your beets ensures that these benefits are preserved and available for you to enjoy whenever you wish.
Conclusion
Canning beets from your garden is not only a practical way to preserve your bountiful harvest but also a fantastic opportunity to enjoy the fruits of your labor throughout the year. By following the steps outlined in this guide, you can confidently embark on your beet canning adventure, ensuring that every jar is a delightful taste of summer, even in the coldest winter months. The satisfaction of putting up jars of your home-grown produce is endless, and your family will appreciate the effort with every bite of those vibrant, flavorful beets!
What are the basic steps involved in canning beets?
Canning beets involves a few essential steps to ensure they are preserved properly. First, you need to select fresh, firm beets. Clean them thoroughly under running water to remove any dirt, and trim off the tops and roots. After washing, you can proceed to cook the beets by boiling or steaming them until they are tender. This process can take around 30-45 minutes, depending on the size of the beets.
Once the beets are cooked and tender, cool them under cold running water to stop the cooking process. Peel the skins off, and then cut them into your desired size. After preparing your beets, you will need to pack them into sterilized jars, leaving an appropriate headspace. Finally, process the jars in a pressure canner or hot water bath according to your recipe to ensure they seal properly and are safe for storage.
Do I need to use a pressure canner for canning beets?
Yes, using a pressure canner is recommended when canning beets to ensure food safety. Beets are considered low-acid foods, meaning they do not have the natural acidity required to prevent the growth of harmful bacteria and spores. A pressure canner increases the temperature during processing, effectively killing off any dangerous organisms.
Alternatively, you can use a hot water bath method, but this is only suitable for pickled beets, since the added vinegar in pickling raises the acid levels enough to make them safe for this method. It’s crucial to follow proper canning guidelines based on the method you choose to ensure the longevity and safety of your canned beets.
How should I prepare beets before canning?
Preparing beets before canning involves several steps to ensure the best quality and safety. Start by selecting fresh, unblemished beets and washing them thoroughly under cool water to remove any dirt or debris. Trim off the greens and roots, keeping the beets intact for boiling. Cooking softens the beets, making them easier to peel, and helps preserve their vibrant color during the canning process.
After boiling or steaming the beets until tender, allow them to cool and then peel off the skins. You can easily do this by rubbing them with your fingers or using a peeler. Once peeled, cut the beets into slices or cubes based on your preference. Proper preparation not only enhances flavor but also ensures that the beets will pack well into jars for canning.
How long can canned beets last, and how should I store them?
Canned beets can last for a year or more if processed and stored correctly. However, it’s always best to check the guidelines for specific canning recipes, as different methods may yield varying shelf lives. Store your sealed jars in a cool, dark, and dry place, such as a pantry or cellar. Proper storage conditions play a significant role in maintaining freshness and flavor.
Once opened, canned beets should be refrigerated and consumed within a week for optimal taste and safety. Always inspect the jars for any signs of spoilage or leakage before using them. If you notice any bulging lids, off-smells, or discoloration, it’s best to discard the jar to prevent any health risks.
Can I can beets without pickling them?
Yes, you can can beets without pickling them. Many people opt for plain canned beets for versatility, as they can be used in various dishes without the strong flavor of vinegar. When canning beets without pickling, it’s essential to use a pressure canner to ensure the safety of the process since they are low-acid vegetables.
Beets can be prepared and packed into sterilized jars following the same initial steps as when pickling, but without adding vinegar or other acidic ingredients. Fill the jars with cooked and cut beets, then cover with hot water or beet juice, leaving the necessary headspace. Process the jars in a pressure canner according to the recommended time for your altitude to ensure they are sealed properly.
What types of jars should I use for canning beets?
When canning beets, it’s essential to use jars specifically designed for canning. Mason jars, or canning jars, are the best choice as they are designed to withstand the high temperatures involved in the canning process. Look for jars made of thick glass that come with two-piece lids, which include a flat lid and a metal screw band for sealing.
Avoid using old or recycled jars not intended for canning, as they may not seal properly or could break during processing. Also, ensure that the jars are free from cracks or chips. It’s good practice to sterilize jars before use, either by boiling them or running them through the dishwasher, to maintain the safety and quality of your canned beets.
What is the best way to ensure my canned beets are sealed properly?
To ensure that your canned beets are sealed properly, start by following the canning process closely. Use new or undamaged lids and ensure that the rims of the jars are clean before placing the lids on. Wipe any spills or debris from the rims, as this can prevent a proper seal. After filling the jars with prepared beets and liquid, leave the recommended headspace, usually about 1 inch from the top.
Once you’ve placed the lids on the jars, screw on the metal bands until they are fingertip-tight without over-tightening. After the jars are processed in the pressure canner, allow them to cool completely on a clean, dry cloth or cooling rack. Check the seal by pressing down in the center of the lid; if it doesn’t pop back, it’s sealed correctly. Any jars that haven’t sealed properly should be refrigerated and consumed within a week.
Can I reuse jars and lids for canning beets?
You can reuse jars for canning beets, but the lids should always be new for each canning session. Mason jars that are free of cracks or chips can be sterilized and reused multiple times, provided they are in good condition. Always inspect used jars thoroughly for any signs of damage before reuse to ensure they will seal effectively during the canning process.
As for lids, they are designed for one-time use and should not be reused. This is because the sealing compound on the lid may wear out or not provide a proper seal after being used once. Always purchase new lids for each canning batch to ensure the safety and longevity of your canned beets.