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33
EN
teaspoon of canning salt per quart, to the jar. When all jars are filled, add
boiling water, leaving a 1-inch headspace. Remove any bubbles. Wipe
rims; center lids and screw on the jar bands. Place the jars in the canner
and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Beets: Whole, Cubed or Sliced
Quantity: You will need approximately 21 pounds of beets (without tops) 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.
Method: Pressure Can
Procedure: Select beets that are no larger than 1 to 2 inches in diameter for
whole packs. Larger beets need to be cut. Trim off beet tops, leaving an inch of
stem and roots to reduce bleeding of color. Scrub and rinse well. Beets should
only be canned using the hot pack method:
Hot pack method: Place beets in a large pot and cover with boiling water.
Boil until skins slip off easily, about 15 to 25 minutes depending on size.
Remove skins, and trim off stems and roots. The beets should remain
warm or hot going into the jars. Leave baby beets whole. Cut medium or
large beets into 1/2-inch cubes or slices. Halve or quarter very large slices.
If desired, add 1 teaspoon of canning salt per quart, to the jar. When all
jars are filled, add boiling water, leaving a 1-inch headspace. Remove any
bubbles. Wipe rims; center lids and screw on the jar bands. Place the jars
in the canner and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot & Raw Pints
20 minutes Setting 2 Setting 3
Quart
25 minutes Setting 2 Setting 3
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot only Pints
30 minutes Setting 2 Setting 3
Quart
35 minutes Setting 2 Setting 3
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