Canning Beets in a Water Bath: A Sweet and Simple Guide
Canning beets is a wonderful way to preserve the sweet, earthy flavor of this versatile vegetable for enjoyment year-round. This method, using a water bath, is a safe and reliable technique for home canning. Here's what you need to know:
Gather Your Supplies:
- Beets: Choose firm, blemish-free beets with bright green tops. About 1 pound of beets will yield about 1 pint of canned beets.
- Jarring Supplies:
- Pint jars with lids and rings (ensure they're clean and sanitized)
- Jar lifter
- Canning funnel
- Lid lifter
- Large stockpot
- Other Ingredients:
- White vinegar (5% acidity)
- Salt
- Water
Steps for Canning Beets in a Water Bath:
1. Prepare the Beets:
- Wash: Scrub beets thoroughly to remove any dirt.
- Trim: Cut off the greens, leaving about 1 inch of stem attached.
- Boil: Place beets in a large pot and cover with water. Bring to a boil and simmer for 30-45 minutes, or until tender.
- Cool and Peel: Drain beets and immediately plunge them into a bowl of ice water to cool. Once cool enough to handle, slip off the skins.
2. Prepare the Jars:
- Sterilize: Wash jars and lids in hot soapy water. Submerge jars in boiling water for 10 minutes. Place lids in a small saucepan and simmer for 10 minutes.
- Pack the Jars:
- Slice or Dice: Cut beets into slices or dice, depending on your preference.
- Pack: Pack beet pieces tightly into jars, leaving 1-inch headspace.
3. Add Brine:
- Prepare Brine: Combine 1 cup of water with 1 tablespoon of white vinegar and 1 teaspoon of salt in a saucepan. Bring to a boil and pour into jars, leaving 1-inch headspace.
- Wipe Rims: Clean the jar rims with a damp cloth to ensure a clean seal.
4. Process in Water Bath:
- Fill Pot: Fill a large stockpot with water, ensuring the water level will be at least 1 inch above the tops of the jars. Bring the water to a rolling boil.
- Place Jars: Carefully place jars into the boiling water using a jar lifter. Ensure the water covers the jars by at least 1 inch.
- Process:
- Pint jars: Process for 30 minutes.
- Quart jars: Process for 40 minutes.
5. Remove and Cool:
- Remove: After processing time is up, carefully remove jars from the boiling water using a jar lifter.
- Cool: Place jars on a clean, dry towel, ensuring they are spaced apart. Allow jars to cool completely, undisturbed, for at least 12 hours.
6. Check Seals:
- Listen: Once jars are cool, you should hear a "pop" as the lids seal.
- Press: If you don't hear a pop, gently press the center of the lid. If it doesn't give, the jar is sealed.
7. Store:
- Refrigerate: Store sealed jars in a cool, dark place for up to a year.
Tips for Success:
- Use a Food Thermometer: Ensure the water bath reaches a rolling boil (212 degrees F).
- Add Vinegar: Vinegar helps to maintain the beets' bright color and enhance their flavor.
- Be Patient: Allow jars to cool completely before removing them from the water bath.
Enjoy your delicious canned beets in salads, dips, soups, or as a tasty side dish!
