Canning is a traditional way to preserve the flavors of fruits and vegetables to enjoy the seasonal produce all year round. Beets are famous for their vibrant flavor and unique flavor profile. Therefore, canning beets is a wonderful way to preserve their earthy flavor and vibrant color. From simple canned beets to tangy pickled beets, each beet canning recipe will add a burst of flavor and color to your meals. Whether you’re a seasoned canner or just beginning your journey into the world of preserving, delicious beet canning recipes offer a variety of ways to enjoy this nutritious vegetable all year round.
Let’s begin your exploration journey and learn amazing recipes for canning beets, experimenting with flavors, and creating unique and personalized preserves.
Essential Equipment for Beet Canning
Before diving into beet canning recipes, it’s important to gather the necessary equipment. Here’s what you’ll need:
- Pressure canner or water bath canner, depending on the recipe.
- Canning jars, lids, and bands.
- A large pot for boiling water.
- A jar lifter for safely handling hot jars.
- A paper towel to wipe jar rims.
- A funnel for transferring beets and brine into jars.
Preparing the Beets
The first step in any recipe for canning beets is to prepare the beets themselves. Start by washing the beets thoroughly to remove any dirt or debris. Trim the tops and roots, but leave a bit of the stem to prevent the beets from bleeding too much during cooking. Place the beets in a large pot, cover them with water, and bring to a boil. Boil the beets until they are tender, which usually takes about 20 to 30 minutes. Once done, drain the beets and let them cool before peeling.
Plain Canned Beets
Ingredients
- 10-12 medium-sized beets
- Water
- Salt (optional)
Instructions
- Wash the beets thoroughly, leaving about 2 inches of the stem attached. Cook the beets for 20 to 30 minutes or until they become soft. Once cooled, peel and cut into cubes, slices, or pieces as desired.
- Place the beets into sterilized jars, leaving 1 inch of headspace. If preferred, add 1/2 teaspoon (or 1 teaspoon) of salt to each pint or quart jar.
- Cover the beets with boiling water, being sure to leave a 1-inch headspace. Remove air bubbles and adjust the headspace if necessary.
- Use a clean, moist towel to wipe the jar rims. Then, put the lids on top and tighten the bands with your fingers.
- Process in a pressure canner at 11 pounds for 30 minutes for pints or 35 minutes for quarts.
- Let the jars cool fully in their containers after processing. Store in a cool, dark place.
Classic Pickled Beets Recipe for Canning
One of the most popular beet canning recipes is for pickled beets. The sweetness of beet complements with the tanginess of Brine which creates a delicious side dish or toppings for salads and sandwiches.
Ingredients
- 4 cups of cooked beets, sliced or quartered
- 2 cups cider vinegar
- 1 cup cups white vinegar
- 2 cups water
- 1 cup vinegar sugar
- 1 tablespoon salt
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 cinnamon stick
Instructions
- In a large pot, bring the white vinegar, sugar, salt, water, white vinegar, and cider vinegar to a boil.
- Add the cloves, allspice, and cinnamon stick to the pot.
- Once the mixture is boiling, reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Pack the cooked beets into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Make sure the beets are completely submerged by covering them with the hot brine.
- Wipe the jar rims clean with a paper towel.
- Place the bands and lids on the jars and screw them tightly.
- To make sure the jars are well sealed, process them for 30 minutes in a water bath canner.
These pickled beets can be stored in a cool, dark place for up to a year. They should be eaten within a few weeks of being opened and kept in the refrigerator.
Quick Pickled Beets
For those who prefer a faster method, quick pickled beets are a great option. This is an useful method for novice canners or people with limited time because it doesn’t require a pressure canner or water bath canner.
Ingredients
- 2 cups cooked beets, sliced thinly
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup vinegar sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 bay leaf
Instructions
- Combine the vinegar sugar, white vinegar, apple cider vinegar, water, and salt in a small pot.
- After bringing to a boil, lower heat and simmer for five minutes.
- Place the cooked beets in a clean jar, along with the peppercorns and bay leaf.
- Pour the hot brine over the beets, ensuring they are fully covered.
- Close the jar and let it cool to room temperature.
- Store in the refrigerator for at least 24 hours before eating to develop the pickled flavor.
These easy pickled beets are a great side dish or addition to salads and sandwiches. They should be stored in the refrigerator and consumed within a month.
From canning spicy jalapenosAMP to easy and delicious beef canning recipesAMP, you can preserve your favorites by following simple steps and tips.
Pickled Eggs with Beets Recipe for Canning
A traditional pickled egg recipe often includes beets for an added punch of color and flavor. This pickled beets recipe for canning is perfect for those who enjoy the classic combination of eggs and beets.
Ingredients
- 6 hard-boiled eggs
- 2 cups cooked beets, sliced
- 1 cup apple cider vinegar
- 1 cup cups white vinegar
- 1 cup water
- 3/4 cup vinegar sugar
- 1 tablespoon salt
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 1 cinnamon stick
Instructions
- Boil the beets and boiled eggs until fully cooked, then peel and set aside.
- In a large pot, combine the apple cider vinegar, white vinegar, water, vinegar sugar, salt, peppercorns, bay leaf, and cinnamon stick.
- Bring this to a boil, then reduce heat and simmer for ten minutes.
- Transfer the cooked beets and hard-boiled eggs into sterile jars.
- Pour the hot brine over the eggs and beets, ensuring they are fully submerged.
- After using a paper towel to wipe the rims, replace the lids and tighten the bands.
- Process in a water bath canner for 30 minutes.
These beet-pickled eggs can be preserved for up to six months in a cool, dark area. Once opened, they should be refrigerated.
Spicy Pickled Beets
Ingredients
- 10-12 medium-sized beets
- 2 cups apple cider vinegar
- 1 cup water
- 1 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3-4 garlic cloves, peeled
Instructions
- Prepare the Beets by following the same instructions as for the Classic Pickled Beets.
- In a saucepan, combine the vinegar, water, sugar, mustard seeds, red pepper flakes, ground ginger, and salt. Bring the mixture to a boil, stirring until the sugar dissolves.
- Fill sterilized jars with beet slices and a clove of garlic. Make sure the beets are completely submerged by pouring the hot pickling liquid over them. Remove any air bubbles and adjust the headspace if necessary.
- After wiping the jar rims and placing the lids on top, screw the bands on until the jars are fingertip tight.
- Boil the water in a canner for 30 minutes for pint-sized jars and 35 minutes for quart-sized jars.
- Allow the jars to cool completely, then store them in a cool, dark place.
Tips for Perfect Beet Canning Recipes
- Processing time is crucial when canning. Stick to the suggested timings for each pickled beet canning recipe to ensure safety and appropriate storage.
- For optimal results, always use fresh, quality beets. Older or overripe beets can result in a less desirable texture.
- When using a pressure canner, ensure it reaches the correct pressure before starting the processing time.
- For those who prefer a sweeter pickled flavor, feel free to adjust the amount of vinegar sugar to taste.
- Let the jars cool fully after canning before storing. Then, check the seals to ensure they are properly sealed.
Conclusion
Canning beets is a rewarding and delicious way to preserve this nutrient-rich vegetable. These beet canning recipes allow you to enjoy everything from quick pickled beets to flavorful pickled eggs year-round. Whether you’re using a pressure canner or a water bath, following these step-by-step instructions will help you create perfectly preserved beets that are not only shelf-stable but also packed with a delightful, pickled flavor. So, gather your ingredients, prepare your jars, and start exploring the endless possibilities that canning recipes offer.