How to Can Beets (Step-by-Step Pressure Canning Guide)

Learn how to can beets safely with this step-by-step pressure canning guide. Preserve fresh beets for long-term storage whole, sliced, or cubed.

Beets are one of those crops that is easy to grow, and quietly produces a generous harvest in the cool seasons of spring and fall. When the roots are ready all at once, canning beets is a simple way to preserve them so you can enjoy that harvest long after the garden season has passed.

Learning how to can beets at home is straightforward. This step-by-step guide walks you through the entire process from preparing the beets to safely canning them for long-term storage. You can preserve them whole, sliced, or cubed, depending on how you plan to use them.

Once canned, beets are already peeled and tender, making them easy to add to salads, side dishes, and everyday meals straight from the jar.

Do Beets Have to Be Pressure Canned?

Yes. Because beets are a low-acid vegetable, they must be processed in a pressure canner for safe long-term storage. Plain beets cannot be safely canned in a water bath canner.

If you want to preserve beets in a water bath canner, they need to be pickled with vinegar using a tested recipe. Try my Beet Pickles recipe for that method.

Tips for Canning Beets

Harvest beets in the morning while the soil is still cool for the best flavor and texture. Use a digging fork to gently loosen the soil under the roots, then pull the beets carefully to avoid damaging the greens or the roots.

Give them a quick rinse with a garden hose to remove excess dirt before bringing them inside. Once cleaned, follow these tips to prepare the best quality beets for canning:

Types of Beets for Canning

Garden beets come in a range of colors, including red, gold, and white. All types can be pressure canned using the same method, so choose what you enjoy growing and eating.

• Red beets are the most common, with a deep ruby color and classic earthy flavor.
• Golden beets have a milder, slightly sweet flavor and won’t bleed like red beets, making them easier to work with.
• White beets are the mildest, with a smooth texture and less earthy taste. They also tend to maintain their firm texture even when they grow large.

The classic ruby beets will ooze their scarlet liquid when cut and cooked. Gold and white beets don’t bleed like the red beets, making them easier to work with.

Select Small, Tender Roots

For the best texture, choose small beets that are about 2 to 3 inches in diameter. These tend to be more tender and less fibrous after canning.

Fresh, firm roots will give you the best results in the jar. Avoid beets that are cracked or bruised, soft or shriveled, dull in color, or attached to wilted or dry greens.

Large beets can still be used, but they may be tougher or woody. Simply peel and cut them into uniform pieces before canning.

Prevent Stains While Working

Red and purple colored beets can tinge anything and everything it comes in contact with, including hands, clothing, and countertops.

To avoid staining:

• Wear gloves while handling and peeling.
• Use older towels or cutting boards.
• Wipe up spills quickly before the color sets.

Golden and white beets are much less likely to stain.

Don’t Toss the Greens

Beet greens are edible and packed with flavor. Store them in the refrigerator and use within a few days.

You can use beet greens in any recipe where you’d use spinach, including salads, soups, smoothies, and pesto. Try this Sautéed Beet Greens Recipe.

Expect Some Color Changes

Red beets often lose some of their deep color during canning. The pigment can leach into the liquid, leaving the beets lighter in appearance.

This is completely normal and does not affect the safety or flavor of your canned beets.

How to Pressure Can Beets (Step-by-Step)

If you’re new to pressure canning, or need a refresher, it may be helpful to review my step-by-step guide before getting started: Pressure Canning for Beginners.

I also created a free Home Canning Checklist you can print and keep nearby while you work. It includes safety reminders, preparation steps, and space to track your batches. Get your copy here:

This canned beets recipe is from the Ball Blue Book Guide to Preserving, but you can find the same recipe in the So Easy to Preserve, and USDA Complete Guide to Home Canning books, and on the NCHFP website for ” Beets – Whole, Cubed or Sliced.”

Do not alter the preparation method, liquid, or processing times. For safe adjustments, see:
Safe Tweaks for Pressure Canning Vegetables.

The full recipe summary can be found at the bottom of this article, but here are the steps for canning beets.

Step 1: Gather Your Equipment

Gather your kitchen tools, canning equipment, prepare the jars, set up the canner, and organize your work area.

You will need:

• Pressure canner with canning rack
• 8 pint sized canning jars, or 4 quart sized jars
• Lids and bands (new lids for each jar, bands can be reused)
• Rubber gloves to avoid staining your hands
• Canning tools: jar lifter, funnel, and bubble popper
• Canning ladle
• Plus basic kitchen supplies such as a colander, knife, cutting board, large stainless steel pot, large prep bowl, tongs, vegetable brush, and clean kitchen towels that you don’t mind getting stained.

Wash the canning jars, lids, bands, and canning tools in hot soapy water, and rinse well. Set the lids and bands aside to air dry until you are ready to use them.

Place the pressure canner on the stove, and insert the canning rack. Add water per your pressure canner manufacturer’s instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.

Warm the jars in the canner by filling them halfway with hot water, and then placing them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep the jars hot until you are ready to fill them.

Step 2: Prepare the Beets for Canning

Trim the beet greens, leaving about 1 inch of stem to help reduce color bleeding. Set the greens aside for other uses.

Scrub the beets well under running water using a vegetable brush to remove all soil.

Place beets in a large stainless steel pot and cover with water. Bring to a full boil over medium-high heat, then continue boiling until the skins slip off easily when rubbed or scraped with tongs, about 15 to 25 minutes depending on size.

To prevent overcooking, remove smaller beets as soon as they are ready, and allow larger beets to continue cooking until their skins slip off easily. The beets should be tender enough to peel, but still firm.

Drain the beets in a colander and discard the cooking water. Let them cool slightly until they are comfortable to handle.

While the beets are cooling, rinse out the pot, fill it with fresh water, and bring it to a boil. This hot water will be used to fill the jars.

Once cool enough to handle, slip on gloves if desired to prevent staining. Rub or slip off the skins, then trim away the stems and roots.

Leave small beets (about 2 inches or less) whole. Cut larger beets into uniform pieces, such as halves, slices, or 1/2-inch cubes for even heating during processing.

Place the prepared beets into a large bowl as you work, and discard the skins, stems, and roots.

Step 3: Fill the Jars

Spread a kitchen towel on the counter. Use a jar lifter to remove a jar from the canner. Carefully pour the water out of the jar into the sink (do not pour it back into the canner), and place the jar on the towel. Keep the remaining jars in the canner so they stay hot.

Using tongs, pack the hot beets into the hot jar, leaving 1 inch of headspace. If desired, add canning salt: up to 1/2 teaspoon per pint jar or 1 teaspoon per quart jar for flavor.

Place a canning funnel on the jar and ladle boiling water over the beets, covering them while maintaining 1 inch of headspace.

Use a bubble remover to release trapped air bubbles, then adjust the headspace if needed. Wipe the rim with a clean, damp cloth.

Center a lid on the jar, place the band over it, and screw it on until fingertip tight. Return the filled jar to the canner.

Repeat with the remaining jars, keeping them hot as you work.

Step 4: Pressure Can the Beets

Place the lid on the canner and lock it. Bring the canner to a boil over medium-high heat.

Allow the canner to vent steam according to your pressure canner’s instructions, then bring it up to pressure. Process the jars for the time listed in the recipe card below, adjusting for your altitude as needed.

Regulate the heat to maintain a steady pressure throughout the processing time.

Step 5: Cool and Store

When the processing time is complete, turn off the heat and allow the canner to cool and depressurize naturally.

Once the canner has returned to zero pressure, follow your manufacturer’s instructions to open the lid. Let the jars sit in the canner for 10 minutes to adjust to the pressure change.

Spread a clean, dry towel on the counter. Use a jar lifter to remove the jars, keeping them upright, and place them on the towel with at least 1 inch of space between each jar.

Do not tighten the bands or check the seals at this stage. Let the jars cool undisturbed for 12 to 24 hours.

After cooling, check the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed.

Remove the bands, wash the jars, label with the date and contents, and store in a cool, dark location.

Ways to Use Canned Beets

Canned beets are already peeled and tender, making them a convenient ingredient to use straight from the jar. Whether you enjoy them warm or cold, there are plenty of simple ways to add them to everyday meals.

Here are a few ideas to get you started:

Add to Salads:
Slice or cube canned beets and toss them into green salads, grain bowls, or pasta salads. They pair especially well with goat cheese, feta, nuts, and a light vinaigrette.

Serve as a Simple Side Dish:
Warm the beets gently on the stove with a little butter, salt, and pepper for an easy side dish. You can also add a splash of vinegar or a sprinkle of sugar for a classic sweet-and-sour flavor.

Make Beet Pasta:
Puree canned beets and mix them into homemade pasta dough to create naturally colored beet pasta with a subtle earthy flavor. It’s a simple way to turn pantry staples into something special. See how to make it in this fresh pasta recipe.

Make Harvard Beets:
Simmer canned beets in a simple sweet-and-sour sauce for a classic Harvard beets dish.

Quick Harvard Beets:

• 1 pint canned beets, drained (reserve 1/4 cup liquid)
• 1/4 cup white vinegar
• 2 tablespoons sugar
• 2 teaspoons flour
• 1 teaspoon butter
• Dash of salt

In a small saucepan, whisk the reserved beet liquid, vinegar, sugar, and flour until smooth. Simmer over low heat until slightly thickened. Stir in the beets, butter, and salt, and cook until heated through, about 10 minutes. Serve warm.

Blend into Soups and Purees:
Use canned beets to make smooth soups like borscht or blend them into purees for a vibrant, earthy flavor.

Create Dips and Spreads:
Blend beets with garlic, lemon juice, and tahini or yogurt to make a colorful dip similar to hummus.

Add to Smoothies:
A small amount of beets can add natural sweetness and color to fruit smoothies.

Use as a Natural Food Coloring:
Pureed beets can be used to naturally color baked goods like cakes, muffins, and pancakes.

Canning Beets FAQs

If you’re new to pressure canning or just need a quick refresher, these frequently asked questions cover common concerns about safely canning beets at home.

Preserve Your Beet Harvest for Later

Canning beets is a simple way to turn a fresh harvest into something you can enjoy all year long. With a little time spent in the kitchen, you can fill your pantry with jars of tender, ready-to-use beets that make everyday meals easier.

Whether you grow your own or stock up when beets are in season, preserving them now means you’ll always have something wholesome and homemade on the shelf.