How To Pressure Can Beets

Beets are one of those “love’em or leave’em” veggies. In this house Phil loves them and I leave them. But for that man i’d do just about anything, including canning beets.

Beets are a simple and nutritious side or accessory to many plates.

Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries. wikipedia

Equipment Needed

Pressure Canner
Canning Funnel
Jar Lifter
Canning Lids
Canning Jars & Rings
Canning Lid Lifter and Bubble Remover

How To Pressure Can Plain Beets

Leisa Sutton


  • Trim off beet tops, leaving an inch of stem and roots to reduce the bleeding of color. 
  • Scrub your beets well
  • Place in a pot of boiling water. Boil for approximately 20 minutes or long enough to easily remove the skins
  • Strain and let cool enough to handle.
  • Cut off tops and tails and peel
  • You can slice, cube, halve or quarter the beets and place into the jars leaving one inch head space.
  • Top jars with fresh, clean boiling water maintaining1-inch headspace
  • Debubble jars
  • Wipe rims, place lids and place rings finger tight.
  • Warm jars into warm water in the canner
  • Vent a steady stream of steam for 10 minutes
  • Pints: 30 minutes jiggler weight – 10psi Regulator 11psi
    Quarts: 35 minutes jiggler weight – 10psi Regulator 11psi
    If you're above 1000' altitude, you can find your psi here


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  1. Is this an alternative to hot pickle solution or does this method make them last longer?

    1. This is to make them shelf stable

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