How to Prepare and Cook Beets for Canning
Beets are high in Vitamin A, Vitamin C, fiber and powerful antioxidants. They're a colorful addition to any meal. This delicious, nutritious root vegetable can be roasted, pureed and served up in soups and stews. Harvested in late summer and throughout the fall, beets are easily preserved for use all year long. Does this Spark an idea?
Instructions
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1
Select beets that are fresh, free of a lot of scars or damage. Wash the beets well, remove the leafy tops, the roots and peel with a vegetable peeler.
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2
Use a sharp knife to dice the beets into small pieces approximately 1/2 inch by 1 inch. Put the diced beets into a lidded saucepan.
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3
Season the pot with about one tablespoon of light brown sugar for each beet. Add 1/2 tsp. of cinnamon for the pot. Add just enough water to cover the beets.
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4
Cover the pan and set the beets over high heat. Bring the pot to a boil and then simmer until the beets are just tender. Test their tenderness with a fork to avoid overcooking them.
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5
Remove the pan from the heat and drain the liquid. Use a sterilized ladle and fill sterilized canning jars with the cooked beets leaving no head space.
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Set the lids in place on the jars using sterilized tongs to avoid contamination. Add the rings and loosely screw them into place.
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7
Use a pressure cooker to sterilize the jars of cooked beets. Follow the manufacturer's directions carefully to assure adequate sterilizing time and proper sealing of the jars.
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Tips & Warnings
Handle sterilized jars with care as they are extremely hot.
