What are the steps to can pickled beets at home. How long should pickled beets be processed in a water bath. What ingredients are needed for pickling brine. How to prepare beets for canning. Why are pickled beets a popular preservation method.
The Basics of Canning Pickled Beets
Canning pickled beets is an excellent way to preserve the earthy, sweet flavor of beetroot for year-round enjoyment. This traditional preservation method not only extends the shelf life of beets but also enhances their taste with a tangy, spiced brine. Understanding the fundamentals of the canning process is crucial for success and food safety.
Why Can Pickled Beets?
Canning pickled beets offers several advantages:
- Extends shelf life up to 12-18 months
- Preserves nutrients and flavor
- Provides a convenient, ready-to-eat vegetable
- Allows you to enjoy local, seasonal produce year-round
- More cost-effective than store-bought pickled beets
Are pickled beets healthy? Yes, pickled beets retain most of their nutritional value and are rich in fiber, vitamins, and minerals. The pickling process adds beneficial probiotics, although the high sodium content should be considered for those watching their salt intake.
Essential Equipment for Canning Pickled Beets
Before beginning the canning process, gather these necessary tools:
- Large pot or canner with rack
- Canning jars (pint-sized recommended)
- New lids and rings
- Jar lifter
- Canning funnel
- Bubble remover and headspace tool
- Clean cloth for wiping jar rims
Is specialized equipment required for canning? While not absolutely necessary, proper canning equipment ensures safety and efficiency. A large pot can substitute for a canner, but a jar lifter is crucial for safe handling of hot jars.
Selecting and Preparing Beets for Pickling
Choosing the right beets is crucial for achieving the best flavor and texture in your pickled beets:
Selecting Beets
- Choose firm, unblemished beets
- Smaller beets (2-3 inches in diameter) are ideal for pickling
- Dark red varieties are traditional, but golden or striped beets can add visual interest
Preparing Beets for Canning
- Wash beets thoroughly, leaving root and 1 inch of stem intact
- Boil beets until tender (30-60 minutes depending on size)
- Cool slightly and remove skins
- Slice or quarter beets as desired
How do you know when beets are cooked properly for pickling? Beets are ready when a fork or knife can easily pierce them with slight resistance. Overcooking can lead to mushy pickled beets.
Creating the Perfect Pickling Brine
The pickling brine is essential for both flavor and preservation. A basic brine recipe includes:
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tablespoons to 2 cups sugar (adjust to taste)
- 1 teaspoon salt
Optional spices can include:
- Whole cloves
- Cinnamon sticks
- Allspice berries
- Peppercorns
Can the sugar be reduced or substituted in pickled beets? Yes, sugar can be reduced or replaced with honey or artificial sweeteners. However, sugar does play a role in preservation, so significant reductions may affect shelf life.
Step-by-Step Canning Process for Pickled Beets
Follow these steps for successful canning of pickled beets:
- Sterilize jars and lids in boiling water
- Prepare brine by combining ingredients and bringing to a boil
- Pack sliced beets and optional onions into hot jars
- Pour hot brine over beets, leaving 1/2 inch headspace
- Remove air bubbles and wipe jar rims clean
- Apply lids and rings, tightening to fingertip tightness
- Process in a boiling water bath for 30 minutes (adjust for altitude)
- Remove jars and allow to cool undisturbed for 12-24 hours
What causes pickled beets to float in the jar? Floating beets are usually due to air trapped in the beet tissue. This is harmless but can be minimized by thoroughly removing air bubbles before sealing jars.
Safety Considerations and Best Practices
Ensuring food safety is paramount when canning pickled beets:
- Always use a tested recipe from a reliable source
- Ensure proper acidity levels in the brine (5% vinegar)
- Process for the full recommended time
- Check for proper sealing after cooling
- Store in a cool, dark place
How long do home-canned pickled beets last? Properly canned pickled beets can last 12-18 months when stored in ideal conditions. Always check for signs of spoilage before consuming.
Troubleshooting Common Canning Issues
Even experienced canners may encounter issues. Here are solutions to common problems:
Jars Not Sealing
- Ensure jar rims are clean and undamaged
- Check that lids are not old or reused
- Avoid overtightening rings
Discoloration of Beets
- Use fresh, high-quality beets
- Avoid overcooking
- Ensure proper acid levels in brine
Why do pickled beets sometimes turn white or pale? This can be due to using old beets, exposure to sunlight, or improper processing. While safe to eat, the color change may affect visual appeal.
Creative Variations and Serving Suggestions
While traditional pickled beets are delicious, consider these variations:
- Spicy pickled beets with jalapenos or red pepper flakes
- Sweet and sour beets with added brown sugar and apple cider vinegar
- Herb-infused beets with dill, thyme, or rosemary
Serving suggestions for pickled beets include:
- As a side dish or condiment
- Sliced in salads or sandwiches
- Chopped in relishes or salsas
- Paired with cheeses on charcuterie boards
Can pickled beets be used in cooking? Absolutely! Pickled beets can add a tangy, sweet flavor to various dishes. Try them in soups, stews, or even baked goods for a unique twist.
Canning pickled beets is a rewarding process that allows you to preserve the harvest and enjoy flavorful beets year-round. By following proper techniques and safety guidelines, you can create delicious, shelf-stable pickled beets that rival any gourmet variety. Whether you’re a seasoned canner or a beginner, the satisfaction of opening a jar of home-canned pickled beets is unmatched. Experiment with flavors, share with friends and family, and enjoy the fruits of your labor throughout the seasons.
How to Can Pickled Beets: A Step-By-Step Guide for Beginners
Table of Contents
- Watch how to can pickled beets:
- How to Can Pickled Beets Recipe
This canning season has had a slower start than other years here at The Farm. Cooler temps and a decent amount of rain (hallelujah!) has extended the season and had crops ripening later than usual. This is just fine with me as there is always plenty to do! But it’s high past time to get a jump start on canning some pickled beets.
For me, the first thing of the season to get canned are the dark red beets. While many people turn their noses at these vegetables, they are becoming quite an en vogue trend in the food world. Praised for their nutritious qualities, they are simply outstanding pickled. Gourmet jars at farmers’ markets and fine grocers are delicious, but can be pricey – yikes! So why not pickle your own? Very easy and simply perfect, these are great on any relish tray or added to your favorite salad!
Personally, I like to eat them straight from the jar, but is that even kosher?!
The steps below may seem like a long description but once you try it out, you’ll understand how it’s not nearly as hard as it sounds.
And soon, you’ll be a canning pro!
Watch how to can pickled beets:
Canning is all about prior planning and having items ready. Once you’re prepared, the process is extremely easy and fairly quick (I promise!).
Make sure to watch my canning 101 video for tips and tricks about how to can!
If you tried out the recipe, make sure to leave me a comment and a rating on the recipe so I know how it worked for you!
How to Can Pickled Beets
Kaleb
4.38 from 80 votes
Pickled beets have a deep, earthy flavor that are so delicious during the summer. But when they’re canned, they’re great to enjoy year-round!
Prep Time 1 hour hr
Cook Time 1 hour hr
Processing Time 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Servings 6 pint jars
For the brine
- ▢ 2 cups water
- ▢ 2 cups white vinegar (5% acidity)
- ▢ 2 tbsp sugar (or honey) all the way up to 2 cups, depending on the sweetness desired
- ▢ 1 tsp salt
For the beets
- ▢ 3 ½ lbs dark red beets (or any preferred variety)
- ▢ 1-2 large yellow or white onions (depending on preference, the amount of onion can be optional)
Start by washing beets.
If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.3 ½ lbs dark red beets (or any preferred variety)
Place in a large kettle and cover with water. Bring to a boil and let cook until tender. They’re ready when a knife is easily inserted with just slight resistance. Since beets vary in size, they may take varying times to cook. Remove them individually as needed.
When cooked, drain (remove from water), let cool, and remove skins using a knife and gloves to prevent staining.
Combine all the brine ingredients and let simmer on the stove.
2 cups water, 2 cups white vinegar (5% acidity), 2 tbsp sugar (or honey), 1 tsp salt
Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water bath.
Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets. These can be sliced directly into the jars.
If this is difficult, slice on a cutting board and pack jars.1-2 large yellow or white onions (depending on preference, the amount of onion can be optional)
Top sliced beets with additional onion, leaving about a half-inch of headspace in the jar.
Bring brine to a hard boil and fill each jar with the brine, leaving a half-inch of headspace.
Clean the top of the jars with hot water to remove any debris and drips.
Following the manufacturer’s directions, place lids and rings on jars, being careful not to over tighten (this can cause lids to buckle).
Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes.
Remove jars from kettle using a jar lifter and let cool completely before touching. Soon the lids should seal with a ping – music to a canner’s ears!
If using homegrown, make sure to leave the root on and cut the leaves to within an inch of the beet.
If this is difficult, slice on a cutting board and pack jars.Food safety tip: This recipe may not be approved by the USDA.
