Canning recipe
Pressure canning diced beets
Beets as a long-lasting vegetable supply. Canned plain and later usable in many different dishes.
45 min.
45 min.
16
8
Medium
Ingredients
3 kg beets
2.5 l water
25 g salt optional
Possible after opening:
add vinegar, oil, onions or spices fresh.
Do not add before canning:
dairy products, flour, starch or thick marinades.
Preparation
2. Pre-cook the whole roots in water until the skins loosen more easily. Do not cook until too soft.
3. Let the beets cool slightly, peel and cut into cubes.
4. Bring the water with optional salt to a boil.
5. Fill the hot beet cubes into clean canning jars.
6. Top up with hot water and leave enough headspace.
7. Wipe the jar rims clean and close the jars.
8. Process only in a pressure canner according to the appliance instructions and tested times for beets.
9. After opening, heat completely or use for salads only after safe storage and further preparation.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Beets are a low-acid vegetable when canned without sufficient acid. This recipe is not a vinegar preserve and must not be processed in a water bath. Use only a pressure canner.