Sort beets for size. Cut off tops, leaving an inch of stem. Also leave
root. Wash beets. Cover with boiling water and boil until skins slip
easily—15 to 25 minutes, depending on size. Skin and trim. Leave baby
beets whole. Cut medium or large beets in ½-inch cubes or slices; halve
or quarter very large slices.
_In glass jars._—Pack hot beets to ½ inch of top. Add ½ teaspoon salt to
pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch
space at top of jar. Adjust jar lids. Process in pressure canner at 10
pounds pressure (240° F.)—
Pint jars 30 minutes
Quart jars 35 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot beets to ¼ inch of top. Add ½ teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 30 minutes
No. 2½ cans 30 minutes