Canning plain beets

Step 1

Trim beet tops off, leaving 2 to 3 cm (an inch).

Step 2

Leave any roots on.

Step 3

Scrub beets well.

Step 4

Put beets in a large pot.

Step 5

Cover with boiling water. Bring back to the boil, and boil for 15 to 25 minutes -- until it looks like you can persuade the skins to come off easily.

Step 6

Remove beets from pot, and let them cool just enough to handle safely. Don't cool them beyond that; the beets should be at least warm going into the jars. The processing time is based on that assumption.

Step 7

Trim off roots and remaining stem bit, and peel.

Step 8

Leave very small beets whole; cut large ones into slices, or into 1 cm (1/2 inch) cubes. Cut very wide slides in half.

Step 9

Pack into half-litre (US pint) jars or 1 litre (US quart) jars.

Step 10

Leave 3 cm (1 inch) headspace.

Step 11

Optional: to each smaller jar, add 1/2 teaspoon of salt OR non-bitter, non-clouding salt sub. (Use 1 teaspoon for the larger jars.)

Step 12

Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.

Step 13

Debubble, adjust headspace.

Step 14

Wipe jar rims.

Step 15

Put lids on.

Step 16

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Step 17

Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.