Michigan State University Extension
Preserving Food Safely - 01600045
10/13/97
GUIDE 4:9-10 BEETS--WHOLE, CUBED, OR SLICED
QUANTITY: An average of 21 pounds (without tops) is needed 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.
QUALITY: Beets with a diameter of 1 to 2 inches are preferred for whole packs. Beets larger than 3 inches in diameter are often fibrous.
PROCEDURE: Trim off beet tops, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25 minutes depending on size. Cool, remove skins, and trim off stems and roots. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or quarter very large slices.
Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with hot beets and fresh hot water, leaving 1- inch headspace. Adjust lids and process.
Recommended process time for BEETS in a dial-gauge
pressure canner.
Canner Gauge Pressure (PSI) at
Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001- of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 30 min 11 lb 12 lb 13 lb 14 lb
Quarts 35 11 12 13 14
Recommended process time for BEETS in a weighted-gauge
pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- Above of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 30 min 10 lb 15 lb
Quarts 35 10 15