Supplies that we used:
- Canning Jars, Lids & Rings (5)
- Jar Tongs
- Jar Funnel (optional)
- Large Pot
- Small Pressure Cooker
Time: 1 Hour + Cooling Time
Step One: After you pick your desired amount of beets from the garden, wash and cut stems to 2-3 inches tall .
Step Two: Boil beets (with stems still attached) for 15 - 18 minutes.
Step Three: Place the beets in an ice bath for 10 minutes to cool them down enough to touch, so you can remove the skins.
Step Four: Cut off stems & remove the skins from the beets.
Step Five: Fill your canning jars with beets. If the beets are small, you can leave them whole. If the beets are larger, cube or slice for best results. Leave 1 inch of space at the top of the jar. *We poured a small amount of canning salt over the top to allow for a little more flavor - optional.
Step Six: Pour boiling water over the beets into the jar, filling it to 1 inch from the top of the jar.
Step Seven: Wipe the lip of the jar clean. Take the warmed canning lid(s) and place on the jar. Take the canning ring(s) and tighten them securely onto the jar.
Step Eight: Prepare your pressure cooker according to the manufacturers instructions. Place canning jars so they are not touching inside of your pressure cooker, and continue to follow the suggested times and procedures detailed by the manufacturer.
Step Nine: Once the pressure cooker has been turned off and has cooled down, remove jars and place onto a rack.
Step Ten: Once the jars have cooled (several hours or overnight), remove the rings from the jars. You can confirm that the jars have sealed if the lid is sucked down tight. If you are able to push on the top and it makes a "clicking" sound, the jar was not sealed properly. If for any reason it didn't seal properly, place the jar in the refrigerator and eat within a reasonable amount of time.