How To Can Beets From The Garden? For many people, canning beets is a way to preserve the garden harvest and enjoy them year-round. But did you know there are some essential things to consider when canning beets?
This Blog shows how to beet from the garden, including tips on choosing the suitable beet variety, preparing them for canning, and ensuring a safe and delicious final product.
What you will need
-a canning pot
-lids and rings
If you’ve never canned before, the process may seem daunting. But we promise it’s easier than it looks! With some preparation, you can easily can your beets from the garden. Here’s what you’ll need:
A canning pot: This unique pot is designed for canning. It has a rack that fits inside, which helps to hold the jars from touching the pot’s base and breaking.
Jar lifter: This tool safely lifts the hot jars out of the canning pot.
Tongs: These are used to help place the lids on the jars after filling them.
Canning jars: You’ll need enough jars to hold your beets. We recommend using pint-sized or half-pint-sized jars. Make sure to check that the jars are free of any cracks or chips. Soak them in hot, soapy water and rinse well before using. If you’re using new lids, boil them for a few minutes to soften the rubber seal. If you’re using reusable lids, ensure they are clean and free of rust. Rings should
Step one: harvesting the beets
If you’re planning on canning beets from your garden, the first step is to harvest the beets. You’ll want to wait until the beets are fully grown before you harvest them, typically around 2-3 months after planting.
To harvest the beets, pull them out of the ground, careful not to damage the roots. Once you’ve harvested all the beets, please give them a good rinse, and they’re ready to be canned.
Step two: preparing the beets
Wash the beets and trim off the greens, leaving about an inch of the stem. If the beets are large, cut them into quarters or slices.
Supply a large pot with moisture and bring it to a boil. Add the beets and cook for 10 minutes.
Drain the beets and set them in a bowl of cold water. Peel the skin off of the beets (it should come off quickly).
Cut the beets into pieces that will fit into your canning jars.
Step three: canning the beets
After you have prepared your beets and jars, it’s time to start canning! First, fill each jar with boiled beets, vacating about an inch of headspace at the top. Next, add 1/2 teaspoon of canning salt per pint jar or one teaspoon to each quart jar. If desired, you can also add fresh dill sprigs or a slice of onion to each jar.
Once the jars are complete, clean the rims and screw on the lids. Next, place the jars in a boiling water canner, ensuring they are protected by at least an inch of water. Get the water to a boil and let the jars process for 30 minutes (if you are at altitudes higher than 1,000 feet, consult a canning guide for proper processing times).
After 30 minutes, release the jars from the canner and placed them on a towel to cool overnight. You will know they are closed if the center of the lid pops up when pressed down.
Step four: storing the canned beets
After you have canned your beets, it is essential to store them properly to ensure they will be safe to eat. Here are some tips for keeping your canned beets:
-Store canned beets in a cool, dark place. A pantry or cupboard is ideal.
-Avoid storing canned beets in natural sunlight, as this can cause the cans to become damaged and the contents to spoil.
-Make sure the cans are stored upright so the seals are intact.
-Check the cans periodically to ensure they are not damaged, and the contents have not spoiled. If you find any damage or spoilage, discard the affected cans immediately.
If you encounter a bunch of beets from your garden, canning them is an excellent method to preserve them for later. Here are some delicious formulae to help you make the most of your canned beets.
– Beet and Goat Cheese Salad: This salad is great for showing off your canned beets. The sweet beets pair perfectly with the tangy goat cheese, and the balsamic vinaigrette brings it all together.
– Roasted Beet Soup: This soup is a hearty and satisfying meal that is perfect for cold winter nights. The roasted beets give it a beautiful color, and adding some fresh herbs makes it extra flavorful.
– Beets and Greens Gratin: This dish is a great way to use your beets and greens from the garden. It’s hearty and satisfying but light enough that you don’t have to sense guilty about eating it.
– Strawberry Beet Smoothie: This smoothie is a fantastic method to start your day or get in an afternoon pick-me-up. The strawberries’ sweetness offsets the beets’ earthiness, and the addition of yogurt makes it nice and creamy.
Learning how to can beets from the garden is an excellent way to preserve your harvest and enjoy them all year. With just a few straightforward measures, you can have delicious canned beets that are perfect for adding to salads, sides, or main dishes. So give it a try today and see how easy and rewarding it can be!
FAQ – How To Can Beets From The Gardenn
Home-canned beets will last 1-2 years when stored in a cool, dark place.
Cooked beets can be frozen for up to 3 months.
Beets need not be peeled before cooking, but the skin may become rigid if not removed. To remove the skin, rub it with a damp cloth or peel it with a vegetable peeler.
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