Step 1

Wash beets with cold water.  Trim stems to about 2 inches long and leave root tail attached

Step 2

Place in a large pot.  Boil until they are tender but not soft.  This should take about 30 min. depending on the size of your beets.  If they are large, cut them in half.

Step 3

After boiling, rinse in cold water and skins will slip off.   Drain, Cool, Peel

Step 4

Pack hot beets into hot jars, leaving a 1 inch head-space

Step 5

If using salt - add 1/2 tsp to each pint or 1 tsp to each quart

Step 6

Ladle hot liquid or boiling water over beets, leaving a 1-inch head-space.  Just enough to cover beets.  Remove air bubble using a thin spatula or wooden spoon.

Step 7

Clean rim of jar with a soft clean cloth to remove beet pieces and juices.  Using the 2-piece canning lids, tighten to finger tight.

Step 8

Place into pressure canner. Using 10 pounds pressure, process pints for 30 minutes or quarts for 35 minutes.  (Note: check this altitude chart on the official Ball site for varied times)

Step 9

Allow canner to cool to 0 pressure, carefully remove lid, let jars remain in canner for 10 minutes.    Remove and place on thick cloth on solid surface.   Let sit undisturbed 24 hrs

Step 10

Check seals, label and store