Wash your jars and lids in hot soapy water and rinse thoroughly. Set aside until you are ready to use them.

Scrub the beets and rinse well under running water. Trim the beet greens leaving about one inch of stem to help prevent bleeding.

Add the beetroots to a large pot of water, bring to a boil, and cook until the skins slip off easily, about 20 minutes. Drain the beets in a colander discarding the cooking water. Let the beets cool until you can touch them without burning your hands.

While the beets are cooling, wash out the large pot, fill with fresh water, and bring to a boil over high heat. This will be the water you'll use to fill the jars.

Once the beets are cool enough to handle, put on gloves, and remove the skins, trim off stems, roots. Slice, cube, or leave the smaller beets whole, and cut larger beets into 2-inch pieces, 1/2 inch cubes or slices. Add the prepared beets to a large prep bowl as you work. Discard the peelings.

Place the canning funnel on the jar, and raw pack the beets into the jar while leaving a 1-inch headspace. If you are using canning salt, add up to 1/2 teaspoon per pint jar, and up to 1 teaspoon per quart jar.

Ladle boiling water over the beets, and fill the jar while maintaining a 1-inch headspace.

Remove air bubbles with the bubble popper and wipe the rim with a damp paper towel. Make sure all the beets are submerged, and adjust the headspace again if needed.

Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Using your jar lifter, immediately place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of beets.

Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, then place the pressure regulator on top of the air vent, and watch the pressure rise.

Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pint jars for 30 minutes and quart jars for 35 minutes at altitudes of less than 1,000 ft.

Regulate the heat as needed to maintain a steady pressure, and adjust altitude if necessary (see chart below).

When processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure on its own. Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.

Spread a kitchen towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.

Allow another 10 minutes for the jars to adjust to the change in pressure. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.

Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days.

Remove the ring bands, wash, label, date, and store in a cool, dark location (50 to 70 degrees F). Use within 18 months for the best quality. Yields about 8 pints or 4 quarts depending on the size of your beets.