skip to main content

Canning Beets

13 years ago

My mother-in-law canned some beets for me. She used a hot water bath and processed them for 30 minutes. Does anyone know of this is sufficient? Everything I see says to use a pressure canner only.

Thanks!

Sort by:Oldest

Comments (8)

cloudy_christine
13 years ago
No! It's not safe. Pressure canning is necessary for all vegetables except tomatoes and pickles.
User
13 years ago
Pickled beets are OK in a HWB but not fresh beets.
Related Discussions
Canning Beets Question
Q
Comments (3)
For plain beets, you need a pressure canner as they are a low acid vegetable. I prefer to can them plain, so I can prepare them anyway I want after the jar is opened. I'm not crazy about the pickled beet recipes that are safe for BWB canning, therefore I'm not going waste the produce or time to can it (that's me personally). I have an ancient "store in the refrigerator only" pickled beet recipe that we love, but it's totally not suitable for canning. It really depends on your personal tastes and what you will consume. And yes, if the recipes are approved, both methods are safe.
...See More
Beets: Canned vs Fresh (warning: some gross references inside)
Q
Comments (62)
LOL! But FOAS, mousse is this year's discussion! There was a mid-20th C. dish that was (it pains me to say) popular (I only know about it because it was something my father's parents fed to my mother when she first met them, and she still talks about it). It was canned beets prepared with butter. I'm sure there must be some kind of delicious, fresh food, fine dining version of buttered beets, but there's no better way to conserve and highlight the can flavor than heating it in butter! I've had canned julienned beets served to me in salads, and they're fine. I'm not a total can snob, and I use canned tomato products and corn. But there are some vile things that come out of cans too. There's a good reason why a lot of Americans are scared of beets. :)
...See More
Pickled beets from store canned beets
Q
Comments (2)
The double processing (double canning) will make them quite mushy. That is one reason why it isn't recommended - the poor quality that results. In other words, it isn't a safety issue (assuming you use approved instructions), it is a quality and efficient use of time and energy issue instead. The approved instructions for making pickled beets is Pickled Beets please note that it calls for a vinegar to water ratio of 2:1 rather than the 1:1 you propose. The rest of the ingredients (onions, cinnamon, cloves) are optional. Dave
...See More
Canning not pickling beets using pickle crisp
Q
Comments (2)
Dave, I will try it and find let you know how it works. I will be in Arkansas first week of October for vacation. we will be going to diamond state park and Mount Ida ti mine crystals. Have you been to any of these places, and If so any tips on which mines to go to , or other attractions? Thanks, Lee
...See More
annie1992
13 years ago
Chase is right, you can process pickled beets in a boiling water bath, but without pickling, they need pressure canning.

Annie
ryseryse_2004
13 years ago
Recently planted a bunch of beet seeds for a fall crop. I froze all of my summer crop and later learned that beets are better canned than frozen. Seems strange to me but I do believe it now. The texture isn't as good as canned. Is this the only thing that holds up better canned than frozen?

I heard it is also true of peaches. Better canned than frozen???
grainlady_ks
13 years ago
Freezing breaks the cells in foods that have a lot of water in them and that alters the texture after they thaw. That's why I use chopped onions I freeze in cooking and not like I would use raw onion, but freezing is an option.

How did you prepare them? This is the how-to from the National Center for Home Food Preservation.

Freezing
Beets

Preparation: Select deep, uniformly-red, tender, young beets. Wash and sort according to size. Trim tops, leaving 1/2 inch of stems and tap root, to prevent bleeding of color during cooking.

Cook in boiling water until tender-for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes.

Cool promptly in cold water. Peel, remove stem and tap root, and cut into slices or cubes. Package, leaving ÃÂ½-inch headspace. Seal and freeze.

-Grainlady
anoriginal
13 years ago
Think beet are a veggie that I don't think I've EVER seen frozen?? Also one of the few veggies that I cnsider decent out of a can... resemble the real thing.
User
13 years ago
I freeze beets all the time but I cook them first. I freeze them in freezer bags flat so they stack nice.
annie1992
13 years ago
I like beets better canned than frozen, even following directions from NCFHFP carefully.

I freeze peaches all the time, though. I peel and slice into a bowl of water which contains some crushed and dissolved Vitamin C tablets (yes, ascorbic acid, the same stuff that's in Fruit Fresh but lots cheaper), drain and freeze on sheet trays, then package into ziplock bags. I don't add sugar or syrup, just the frozen peaches. They're great for pies and cobblers but for just eating, canned is better.

Annie

Related Stories

FARM YOUR YARD Houzz Call: Home Farmers, Show Us Your Edible Gardens

By Stacy Briscoe

We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer

GARDENING AND LANDSCAPING World of Design: 10 Home Gardeners Show Us Their Sweet Summer Harvests

From New York to Tokyo, these gardeners have turned their yards, terraces and rooftops into places of bounty

Sponsored

Peabody Landscape Group

8 Reviews

Franklin County's Reliable Landscape Design & Contracting

More Discussions

Pomegranate treats? Sukkot?

3

National Chocolate Chip Cookie Day, Anyone?

11

10

Favorite fruits and recipes… berries included

9

Hatch Chile Cheddar Buttermilk Cornbread

13