As an Amazon Affiliate, I earn from qualifying purchases.
A easy and simple recipe for canning do-it-yourself pickled beets. This tangy pickled vegetable recipe is a brand new tackle a traditional, like grandma used to make, however with much less sugar and extra taste.
I can eat a ridiculous quantity of pickled beets in a single sitting. They’re SO good and in contrast to our fridge pickled beets, when you possibly can them, they’re shelf-stable and might be saved for as much as 18 months.
These are simply nearly as good as those my Nana used to make…minus the FOUR cups of sugar that we found on her handwritten recipe card. We’re making pickled beets…not beet sweet!
And only a fast observe – if you happen to’d like a plain recipe for canned beets with out them being pickled, try our tutorial on strain canning beets in water. They’re plain Jane however they get the job completed!
Canning or pickling salt is preferable to desk or kosher salt because it is not going to flip cloudy when utilized in canning recipes.
Learn how to Can Pickled Beets
Choose younger beets which might be smaller than 3 inches in diameter. Wash the beets utilizing a vegetable scrub brush.
Different recipes for canning pickled beets would possibly advocate cooking the beets with the basis and pores and skin nonetheless on after which peeling them after the actual fact. That requires your fingers to appear to be a scene from Carrie and plus, you’re going to be coping with some scorching AF beets.
You although? You might be tremendous sensible, and also you’re chopping the pores and skin off first after which steaming. Reduce the beet high and beet butt (technical folks will name it the basis finish, however whatevs) off.
Place the basis finish on a chopping board and utilizing a pointy knife, lower downward to take away the pores and skin. Save the greens for a salad or smoothies.
From right here, you possibly can bake, boil, or steam the beets. My favourite methodology is to steam them within the Immediate Pot as a result of it frees up a burner on the range, and you may fill it to the tippy high, cooking them ALL without delay.
Immediate Pot beets methodology
Put a trivet/steamer basket in your Immediate Pot and add 1.5 cups of water. Place the beets on high of the trivet or within the steamer basket.
Safe your lid. Set the vent to “sealing”, then Handbook>Excessive Strain>(see time chart under)
- 10 minutes – greatest for wee little child beets underneath 2 inches in diameter.
- 13 minutes – greatest for medium-sized beets between 2 and three inches in diameter.
- 20-25 minutes – greatest for greater beets 3+ inches in diameter.
Rinse the steamed beets in chilly water or submerge them in an ice bathtub to cease the cooking course of.
Stovetop beets methodology:
(Steaming) Place beets in a pot fitted with a steamer insert. Add water to the pot and place the beets within the insert. Place the lid over the pot and prepare dinner on medium-low for 10-Quarter-hour.
(Boiling) Cover beets with water and prepare dinner on medium-high for 15-20 minutes.
Rinse the cooked beets in chilly water or submerge them in an ice bathtub to cease the cooking course of.
Canning Prep
Wash and clear your jars. It’s not essential to sterilize jars earlier than canning (hurray!) however it’s best to be sure they’re preheated sufficient to not crack when positioned in scorching water.
You may put them in a clear dishwasher and run them by way of a fast wash cycle, or place them in a big pan with some water in a low-heat oven (my lowest temp is 170˚F levels) till you want them. I’ve even simply put scorching faucet water in them earlier than and left them on the counter.
Wash your lids with scorching soapy water. Rinse and place them in a clear bowl for now.
Add 3 quarts of water to your strain canner and put it on a burner set to excessive. Ensure there’s a canning rack within the backside of the canner.
Making & Canning the Pickled Beets
In a big pot, mix white vinegar, apple cider vinegar, water, sugar, canning salt, and dill seed. Carry to a boil and warmth till the sugar and salt have dissolved.
Add the beets and prepare dinner within the brine for five minutes.
Utilizing a canning funnel, rigorously add scorching beets to ready jars. Ladle within the scorching brine, leaving 1/2 inch of headspace.
Utilizing an extended utensil (I desire a plastic chopstick), take away air bubbles from the jar.
Clear the rim of the jar very nicely with a scorching damp rag. Any meals particles left on the rim might affect the seal of the lid within the canner.
Place a clear lid on the jar. Add a hoop, and tighten it to fingertip tight.
Utilizing canning tongs, gently place the jars within the canner. Lock the lid. Quickly, steam will begin coming by way of the vent pipe (I name it the steam chimney). Permit the steam to cross by way of for about 10 minutes.
Then put the strain regulator (I name it the chimney cap) on high. Fairly quickly, the air vent will pop up. That could be a signal that you simply’re beginning to construct strain contained in the canner (get excited. That is occurring!). See the 4 photograph grid under for a visible of this course of step-by-step.
Processing instances will differ based mostly on altitude. See the charts under.
Strain Canning Pickled Beets in a Dial-Gauge Strain Canner
| Canner Strain (PSI) at Altitudes of | ||||||
| Model of Pack | Jar Dimension | Processing Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Scorching | Pints | 30 min | 11 lbs | 12 lbs | 13 lbs | 14 lbs |
| Quarts | 35 min | 11 lbs | 12 lbs | 13 lbs | 14 lbs | |
| *Supply: Nationwide Middle For House Meals Preservation | ||||||
Processing Time for Pickled Beets in a Weighted-Gauge Strain Canner
When the dial gauge reaches the suitable PSI, cut back the burner temp to medium, and begin your timer. The strain should keep on the PSI or (just a little bit) above at some stage in the cooking time. You’ll doubtless want to regulate the temp on the burner just a few instances relying in your range.
When the time is up, take away the canner from the burner and permit it to sit down till you hear a particular “click on” of the air vent dropping. Take away the strain regulator and thoroughly take away the lid of the canner (Professional tip: I all the time use oven mitts once I take the lid off as a result of the steam is tremendous scorching).
Let the jars sit for five minutes within the canner with the lid of the canner off, after which carry them out with canning tongs. Professional tip: permitting the jars to sit down within the canner with the lid off might help cut back the siphoning of liquid in your jars.
Place scorching jars on a towel the place they’ll sit undisturbed for 12 hours.
After just a few hours, to verify for sealing, gently press down in the course of the lid. If the lid has no give, it’s sealed. For those who can press the lid in and it pops a bit, your jars should not sealed.
Professional Ideas/Recipe Notes
- Generally I like so as to add sliced onions to my pickled beets recipe. You may add 1.5-2 cups of sliced white onions to this recipe.
- Siphoning is when liquid seeps out from underneath the lids and reduces the general quantity of liquid within the jar. If only a little bit of siphoning has occurred and your jars sealed, your merchandise remains to be suitable for eating, however use your greatest judgment. I are likely to rapidly use any jar that has skilled siphoning just because it might probably discolor the meals on the high not lined within the liquid.
- Strain canners can typically depart white traces on lids, rings, and jars. It’s completely regular and protected. To stop this, add 1/3 cup of white vinegar to the canner earlier than processing.
Forestall your display from going darkish
Prep the Beets
-
Reduce the beet high and root finish off. Place the basis finish on a chopping board and utilizing a pointy knife, lower downward to take away the pores and skin.
4 lbs beets
-
Relying on the dimensions of the beets, lower them into quarters or slices.
-
To steam: place beets in a pot fitted with a steamer insert. Add water to the pot and place the beets within the insert. Place the lid over the pot and prepare dinner on medium-low for 10-Quarter-hour.
-
To boil: cowl beets with water and prepare dinner on medium-high for 15-20 minutes. Pressure and rinse in chilly water.
-
Add 3 quarts of water to your strain canner and put it on a burner set to excessive. Ensure there’s a canning rack within the backside of the canner.
-
In a big pot, mix white vinegar, apple cider vinegar, water, sugar, canning salt, and dill seed.
2 cups white vinegar, 1/2 cup apple cider vinegar, 1 1/4 cup water, 1 cup sugar, 1 tbsp canning salt, 1 tbsp dill seed
-
Carry to a boil and warmth till the sugar and salt have dissolved.
-
Add the beets and prepare dinner within the brine for five minutes.
Canning the Pickled Beets
-
Utilizing a canning funnel, rigorously add scorching beets to ready jars.
-
Ladle within the scorching brine, leaving 1/2 inch of headspace.
-
Utilizing an extended utensil (I desire a plastic chopstick), take away air bubbles from the jar.
-
Clear the rim of the jar very nicely with a scorching damp rag. Any meals particles left on the rim might affect the seal of the lid within the canner.
-
Place a clear lid on the jar. Add a hoop, and tighten it to fingertip tight.
-
Utilizing canning tongs, gently place the jars within the canner. Lock the lid. Quickly, steam will begin coming by way of the vent pipe.
-
Permit the steam to cross by way of for about 10 minutes. Then put the strain regulator on high.
-
Fairly quickly, the air vent will pop up.
-
In a dial-gauge strain canner, course of pints and quarts based mostly on the elevation information under (see processing chart in put up for added altitude changes):*0-2,000f ft {PSI: 11 lbs of strain} = Pints 30 min, Quarts 35 min*2,001-4,000k ft {PSI: 12 lbs of strain} = Pints 30 min, Quarts 35 min*4,001-6,000k ft {PSI 13 lbs of strain} = Pints 30 min, Quarts 35 min*6,001-8,000k {PSI 14 lbs of strain} = Pints 30 min, Quarts 35 min
-
When the dial gauge reaches the suitable PSI, cut back the burner temp to medium, and begin your timer. The strain should keep on the PSI or (just a little bit) above at some stage in the cooking time.
-
When the time is up, take away the canner from the burner and permit it to sit down till you hear a particular “click on” of the air vent dropping. Take away the strain regulator and thoroughly take away the lid of the canner (Professional tip: use oven mitts to take the lid off as a result of the steam is tremendous scorching).
-
Let the jars sit for five minutes within the canner after which carry them out with canning tongs
-
Place on a thick clear towel undisturbed for 12 hours.
-
After just a few hours, to verify for sealing, gently press down in the course of the lid. If the lid has no give, it’s sealed. For those who can press the lid in and it pops a bit, your jars should not sealed.
- Retailer in a cool darkish place for 12-18 months.
- For seven quarts, you’ll want ~21 kilos. For 9 pints, you’ll want ~14 kilos.
Get my Canning e-book!
It’s 51 pages of each useful tip and trick you might need as a model new canner, AND it consists of 13 ad-free canning recipes which might be designed to take you from novice to professional.