Olivia Carter
If you love beets and want to preserve their deliciousness for longer periods, but don’t have a pressure cooker, don’t worry! Canning red beets without a pressure cooker is possible and surprisingly easy. This method allows you to enjoy the taste of fresh beets all year round.
Before starting the canning process, it’s important to properly prepare the beets. Begin by scrubbing them thoroughly to remove any dirt or debris. Trim off the leaves, leaving about an inch of the stem intact. Make sure to keep the skins on as they will help to preserve the flavor and texture of the beets.
Once your beets are prepped, you can move on to the canning process. Fill a large stockpot with water and bring it to a boil. Carefully place the beets into the boiling water and cook them until they are tender when pierced with a fork. This usually takes about 20-30 minutes, depending on the size of the beets. Do not overcook them as they will continue to soften during the canning process.
While the beets are cooking, prepare your canning jars. Wash them thoroughly with hot, soapy water, and rinse them well. Place the jars and their lids into a large pot of boiling water for about 10 minutes to sterilize them. Remove the jars from the boiling water using tongs, and let them air dry on a clean towel.
Once the beets are tender, drain them and let them cool slightly. Using your fingers or a paring knife, gently peel off the skins. Cut the beets into your desired size and pack them tightly into the sterilized jars. Leave about a 1/2 inch of headspace at the top of each jar.
Properly Prepare Fresh Red Beets
Before you can start the canning process for red beets without a pressure cooker, it is important to properly prepare the fresh beets. Follow these steps to ensure the best results:
Gather the Ingredients:
For this canning recipe, you will need the following ingredients:
- Fresh red beets
- Vinegar
- Water
- Salt
Wash and Trim the Beets:
Start by washing the beets thoroughly under running water to remove any dirt and debris. Once clean, trim off the stems and leaves, leaving about an inch of the stalk intact.
Boil or Roast the Beets:
Next, you have two options for cooking the beets before canning. You can either boil them or roast them in the oven.
If boiling, place the trimmed beets in a large pot of salted boiling water and cook until tender. This usually takes about 30 to 45 minutes, depending on the size of the beets.
If roasting, preheat your oven to 400°F (200°C). Wrap each beet tightly in aluminium foil and place them on a baking sheet. Roast for about 45 to 60 minutes, or until the beets are easily pierced with a fork.
Remove the Beet Skins:
Once the beets are cooked and tender, allow them to cool slightly before handling. At this point, you can easily remove the skin by rubbing it off with your fingers or using a paper towel.
Make sure to wear gloves or use a paper towel to avoid staining your hands red from the beet juice.
Repeat these steps until all the beets are properly prepared. Once the beets are peeled, they are ready to be packed into jars and processed for canning.
Wash and Trim the Beets
To begin the canning process, you’ll need to wash and trim the beets. Start by gently scrubbing the beets under running water to remove any dirt or debris. Be sure to use a vegetable brush to clean the surface thoroughly.
After washing, it’s time to trim the beets. Using a sharp knife, remove the beet greens, leaving about 1 inch of the stem attached to the beet. Be careful not to cut into the beet itself. Trimming the beets helps them cook more evenly during the canning process and makes them easier to handle and peel later on.
Once you’ve washed and trimmed all the beets, set them aside and prepare the canning jars and lids. And remember, always follow the proper safety precautions and guidelines when handling and preserving food.
Cook the Beets Until Tender
Before canning the beets, you’ll need to cook them until they are tender. There are a few different methods you can use to cook the beets without a pressure cooker.
One easy way to cook beets is by boiling them. Start by washing the beets thoroughly. Cut off the leafy green tops and any long roots, leaving about an inch of stem. Fill a large pot with water and bring it to a boil. Add the beets to the boiling water and cook them for about 30 to 45 minutes, or until they are fork-tender.
Another method you can use is roasting the beets. Preheat your oven to 400°F (200°C). Wash the beets and trim off the greens and long roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets in the oven for about 45 minutes to 1 hour, or until they can be easily pierced with a fork.
If you prefer, you can also steam the beets. Fill a pot with a few inches of water and place a steamer basket in the pot. Add the beets to the steamer basket. Cover the pot and steam the beets for about 45 minutes to 1 hour, or until they are tender.
Once the beets are cooked, remove them from the heat and let them cool. Once they are cool enough to handle, use a knife or peeler to remove the skin, which should easily slide off. You may want to wear gloves to prevent your hands from getting stained by the beet juice.
Once the beets are cooked and peeled, they are ready to be canned using a water bath canning method. Follow the instructions for canning the beets without a pressure cooker to ensure they are safely preserved.
Peel and Slice the Cooked Beets
Once the beets have been cooked and cooled, it’s time to peel off their skin and slice them for canning. Follow these steps to ensure your beets are properly prepared for canning:
Step 1: Prepare the Work Area
Before starting, ensure you have a clean and organized work area. Gather all the necessary tools and materials, including a sharp knife, a cutting board, and clean canning jars.
Step 2: Remove the Beet Skin
Using your fingers or a small knife, gently peel off the skin of the cooked beets. The skin should come off easily, but if it doesn’t, you can use a peeler to help remove it. Be careful not to cut yourself while handling the beets.
Step 3: Slice the Beets
Once the skin has been removed, place the peeled beets on a cutting board and slice them into your desired thickness. Some people prefer thin slices, while others prefer thicker chunks. Choose the size that suits your preference and recipe requirements.
It’s important to note that wearing gloves during this process can help prevent your hands from getting stained with beet juice, which can be difficult to remove.
Step 4: Pack the Jars
Carefully pack the sliced beets into clean canning jars, leaving about 1 inch of headspace at the top. Fill the jars evenly, removing any air bubbles by gently tapping the jars on the countertop.
Step 5: Add the Brine
Prepare a brine solution by combining vinegar, water, and salt in a pot. Bring the mixture to a boil, and then carefully pour the hot brine over the beets in the jars. Leave about a ½ inch of headspace.
Step 6: Seal and Process the Jars
Wipe the jar rims to ensure they are clean and free from any brine or debris. Place the lids and rings on the jars, and then tighten them securely. Process the jars in a boiling water bath canner for the recommended amount of time based on your altitude and jar size.
Once processed, carefully remove the jars from the canner and let them cool on a towel-lined countertop. Check the seals after 24 hours and store the properly sealed jars in a cool, dark place for up to one year.
Prepare the Canning Jars
Before you begin canning your red beets, it is important to properly prepare your canning jars. Follow these steps to ensure your jars are clean and in good condition:
1. Wash the Jars
Start by washing the canning jars and their lids in hot, soapy water. Use a brush or sponge to scrub away any dirt or residue. Rinse the jars thoroughly to remove all soap residue.
2. Sterilize the Jars
After washing, sterilize the jars to prevent any bacteria from contaminating your beets during the canning process. There are a few different methods you can use to sterilize your jars:
Boiling Method: Fill a large pot with enough water to cover the jars, and bring it to a boil. Place the jars in the boiling water for 10 minutes. Remove the jars from the pot using tongs and place them on a clean towel to dry.
Oven Method: Preheat your oven to 225°F (110°C). Place the clean, wet jars on a baking sheet and heat them in the oven for 20 minutes. Remove the jars from the oven and allow them to air dry on a clean towel.
Dishwasher Method: If your dishwasher has a sterilize or high-temperature setting, you can use it to sterilize your jars. Place the jars in the dishwasher and run a full cycle. Remove the jars from the dishwasher and allow them to air dry on a clean towel.
3. Inspect the Jars
After sterilizing the jars, inspect them for any cracks or chips. Discard any jars that are damaged, as they may not create a proper seal and could lead to spoilage.
4. Prepare the Lids
While the jars are drying, prepare the lids. Place the lids in a small saucepan and cover them with water. Bring the water to a simmer, but do not allow it to boil. Let the lids simmer for 10 minutes, then remove them from the water using tongs and set them aside.
By properly preparing your canning jars, you can ensure that your red beets stay fresh and safe to eat for months to come.
Sterilize the Jars and Lids
Before starting the canning process, it’s important to sterilize the jars and lids to ensure that harmful bacteria are eliminated and the beets stay fresh and safe to eat.
Here’s how to sterilize the jars and lids:
1. Prepare the Jars and Lids
Wash the jars and lids with warm, soapy water. Rinse them thoroughly to make sure no soap residue remains.
Inspect the jars and lids for any cracks or chips. Discard any damaged ones as they won’t seal properly.
Place the jars and lids in a clean sink or a large pot filled with hot water. Make sure they are completely submerged.
2. Sterilize the Jars and Lids
Bring the water to a boil and let the jars and lids simmer for 10 minutes. This will kill any remaining bacteria and ensure a sterile environment for your beets.
If you’re using a pot, use tongs to carefully remove the jars and lids from the boiling water and place them on a clean towel. If you’re using a sink, carefully drain the hot water and transfer the jars and lids to a clean towel.
Note: Do not touch the inside of the jars or lids with your hands after sterilizing them as this can introduce bacteria.
Tip: If you’re short on time, you can also sterilize the jars and lids by running them through a dishwasher cycle. Just make sure to use the hot water setting.
Now that your jars and lids are sterilized, you’re ready to start preparing the beets for canning.
Fill the Jars with Beets
Once your beets are cooked and cooled, it’s time to start filling your canning jars. Make sure your jars are clean and sterilized before you begin.
Using a slotted spoon or tongs, carefully transfer the beets from the pot to the jars. Pack them tightly, making sure there is enough space left at the top for the brine to cover the beets completely.
You can add flavorings such as herbs, spices, or garlic cloves to the jars at this point if desired. Just be sure to distribute them evenly among the jars.
Once the beets and any additional flavorings are in the jars, it’s time to prepare the brine. In a separate pot, combine equal parts water and vinegar, along with salt and sugar to taste. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved.
Pour the hot brine over the beets in each jar, filling them until the liquid covers the beets completely, leaving about 1/2 inch of headspace at the top. Use a spoon or spatula to remove any trapped air bubbles by running it around the edges of the jar.
Finally, wipe the rim and threads of each jar with a clean, damp cloth to remove any spills or residue. Place a sterilized lid onto each jar, followed by a screw band. Tighten the screw band until it is snug but not overly tight.
Now your jars are ready for processing. Follow the instructions provided with your chosen canning method to safely preserve your beets for future use.
Process and Store the Canned Beets
Once the beets have been cooked and canned, it’s important to properly process and store them to ensure their long-term preservation and safety.
First, remove the jars from the canner using jar tongs and place them onto a clean towel or cooling rack. Allow the jars to cool completely, undisturbed, for about 24 hours. This cooling period is important as it allows the seals to form properly.
After the jars have cooled, check the seals by pressing down on the center of each lid. The lid should be firmly concave and should not move or make a popping sound. If any jars did not seal properly, refrigerate them and consume the beets within a few weeks.
Once you have confirmed that all the jars have sealed, label them with the date and store them in a cool, dark place. Beets that are properly canned can last for up to a year, although it’s recommended to consume them within six months for the best quality and taste.
If you notice any signs of spoilage, such as an off smell, mold, or cloudy liquid, do not consume the beets. It’s important to prioritize safety when it comes to home-canned foods.
When you’re ready to enjoy your canned beets, remember to drain and rinse them before using. This will help remove any excess liquid or brine and enhance the flavor of the beets.
By following these steps, you can successfully process and store your canned beets without the need for a pressure cooker.
Water Bath Canning Method
The water bath canning method is a simple and effective way to preserve red beets without a pressure cooker. This method involves submerging jars of beets in boiling water to create a seal that keeps out harmful bacteria and extends the shelf life of the produce.
Here’s how to can red beets using the water bath canning method:
- Prepare the beets: Start by selecting fresh, firm beets without any signs of spoiling. Wash and scrub them thoroughly to remove any dirt or debris. Trim off the tops and roots, leaving about an inch of stem.
- Sterilize the jars: Before canning, it’s important to sterilize the jars to prevent contamination. Wash them in hot, soapy water and rinse well. Place the jars in a large pot filled with water and bring it to a boil. Let the jars boil for at least 10 minutes to ensure they are fully sterilized.
- Prepare the canning liquid: You can use a simple brine solution to preserve the beets. Combine equal parts water and vinegar in a pot and bring it to a boil. For added flavor, you can add spices like cloves, cinnamon sticks, or bay leaves to the brine.
- Cook the beets: Place the prepared beets in a large pot of boiling water and cook until they are tender. This usually takes about 30 to 45 minutes, depending on the size of the beets. Once cooked, drain the beets and let them cool slightly before peeling off the skin.
- Pack the jars: Carefully pack the cooked beets into the sterilized jars, leaving about an inch of headspace at the top. Pour the hot brine over the beets, making sure to cover them completely. Use a spatula or knife to remove any air bubbles from the jars.
- Seal the jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the bands tightly. Make sure not to over-tighten the bands, as this can prevent air from escaping during the canning process.
- Process the jars: Carefully place the filled jars into a large pot of boiling water, making sure they are completely submerged. The water should cover the jars by at least 1-2 inches. Process the jars in the boiling water bath for about 30 minutes.
- Remove and cool: After the processing time is up, carefully remove the jars from the water bath using canning tongs. Place them on a clean towel or cooling rack and let them cool undisturbed for 12 to 24 hours. As the jars cool, you may hear a popping sound, indicating that the jars have properly sealed.
- Check the seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move or make a popping sound, it is properly sealed. If any jars did not seal, you can refrigerate and consume the beets within a few weeks.
- Store and enjoy: Store the properly sealed jars of red beets in a cool, dark place for up to one year. They can be enjoyed as a side dish or used in a variety of recipes, adding a burst of vibrant color and earthy flavor.
The water bath canning method is a great way to preserve red beets without the need for a pressure cooker. It’s a safe and reliable method that allows you to enjoy the taste of fresh beets all year round. Give it a try and see how easy it is to can your own delicious and nutritious red beets!
FAQ
Can I can red beets without using a pressure cooker?
Yes, you can can red beets without using a pressure cooker. There are alternative methods such as water bath canning or oven canning that can be used to preserve red beets.
What is water bath canning?
Water bath canning is a method of food preservation that involves placing jars of food in a large pot of boiling water. The heat from the boiling water kills bacteria, molds, and yeasts that could spoil the food, creating a vacuum seal to preserve it.
How do I water bath can red beets?
To water bath can red beets, you will need to peel and slice the beets into desired sizes. Then, pack the beets into sterilized jars, leaving about 1 inch of headspace. Next, pour boiling water or a boiling brine mixture over the beets, making sure they are completely submerged. Finally, process the jars in a water bath canner for the recommended time, usually around 30-40 minutes.
What is oven canning?
Oven canning is a method of preserving food by heating filled jars in a low temperature oven. This method is not recommended for canning low acid foods, as it may not reach the high temperatures necessary to kill harmful bacteria. However, it can be used for canning high acid foods like red beets.
How do I oven can red beets?
To oven can red beets, start by preheating your oven to 325°F. Wash, peel, and slice the beets into desired sizes. Pack the beets into sterilized jars, leaving about 1 inch of headspace. Cover the jars tightly with lids and place them on a cookie sheet or tray. Place the tray of jars in the preheated oven and bake for approximately 60-90 minutes. Once done, remove the jars from the oven and let them cool completely before storing them.
