How to Preserve Beets in Mason Jars for Long-Term Storage

Beets are a versatile and nutritious root vegetable that can be enjoyed in a variety of dishes. They are a good source of fiber, vitamin C, and potassium. Beets can be stored in the refrigerator for up to 2 weeks, but canning is a great way to preserve them for longer periods of time.

Canning beets is a simple process that can be completed in a few hours. By following the steps below, you can ensure that your beets are safely preserved and ready to enjoy all winter long.

Equipment You'll Need

• Mason jars with lids and bands
• Beetroot
• Water
• Sugar (optional)
• Salt (optional)
• Vinegar (optional)
• Canning pot or large stockpot
• Jar lifter
• Bubble popper or chopstick
• Clean towels

Ingredients

• 1 pound beets, peeled and cubed
• 2 cups water
• 1/2 cup sugar (optional)
• 1/4 teaspoon salt (optional)
• 1 tablespoon vinegar (optional)

Step-by-Step Instructions

1. Prepare the beets. Wash the beets thoroughly and remove the greens. Peel and cube the beets.
2. Fill the jars. Pack the beet cubes into clean Mason jars, leaving about 1 inch of headspace at the top of each jar.
3. Add the liquid. In a large pot, combine the water, sugar, salt, and vinegar (if using). Bring the mixture to a boil.
4. Pour the hot liquid over the beets. Fill the jars with the hot liquid, leaving about 1/2 inch of headspace at the top of each jar.
5. Remove air bubbles. Use a bubble popper or chopstick to remove any air bubbles from the jars.
6. Wipe the rims of the jars. Wipe the rims of the jars with a clean towel to remove any food residue.
7. Place the lids and bands on the jars. Place the lids and bands on the jars and tighten them finger-tight.
8. Process the jars in a boiling water bath. Place the jars in a canning pot or large stockpot filled with boiling water. The water should cover the jars by at least 1 inch. Process the jars for 90 minutes.
9. Remove the jars from the canner. Use a jar lifter to remove the jars from the canner and place them on a clean towel to cool.
10. Let the jars cool completely. Allow the jars to cool completely before storing them in a cool, dark place.

Tips

• Use fresh, firm beets. Beets that are fresh and firm will yield the best results.
• Peel the beets before canning. Peeling the beets will help to prevent them from becoming tough.
• Cut the beets into uniform cubes. Cutting the beets into uniform cubes will help them to cook evenly.
• Fill the jars with hot liquid. Filling the jars with hot liquid will help to prevent bacteria from growing.
• Remove air bubbles from the jars. Removing air bubbles from the jars will help to ensure a good seal.
• Wipe the rims of the jars with a clean towel. Wiping the rims of the jars will help to prevent bacteria from entering the jars.
• Process the jars in a boiling water bath. Processing the jars in a boiling water bath will help to kill bacteria and create a vacuum seal.
• Allow the jars to cool completely before storing them. Allowing the jars to cool completely will help to prevent the lids from popping off.

Troubleshooting

• The beets are tough. The beets may be tough if they were not peeled before canning or if they were not cut into uniform cubes.
• The beets are discolored. The beets may be discolored if they were not processed in a boiling water bath for long enough.
• The jars did not seal. The jars may not have sealed if the lids were not tightened properly, if there were air bubbles in the jars, or if the jars were not processed in a boiling water bath for long enough.

Common Mistakes to Avoid

• Do not overfill the jars. Overfilling the jars can prevent the lids from sealing properly.
• Do not underfill the jars. Underfilling the jars can cause the beets to float and become discolored.
• Do not add too much sugar. Adding too much sugar can make the beets taste too sweet.
• Do not add too much salt. Adding too much salt can make the beets taste too salty.
• Do not process the jars for too short a time. Processing the jars for too short a time can prevent the bacteria from being killed.
• Do not process the jars for too long a time. Processing the jars for too long a time can make the beets mushy.

Stories and Lessons Learned

• Story 1: A woman named Mary decided to can beets for the first time. She followed the instructions carefully, but when she opened the jars a few weeks later, the beets were discolored and mushy. Mary realized that she had processed the jars for too long a time.
• Lesson learned: Do not process the jars for too long a time.
• Story 2: A man named John decided to can beets for the first time. He did not peel the beets before canning, and he cut them into large chunks. When he opened the jars a few weeks later, the beets were tough and chewy. John realized that he should have peeled the beets before canning and cut them into uniform cubes.
• Lesson learned: Peel the beets before canning and cut them into uniform cubes.
• Story 3: A woman named Susan decided to can beets for the first time. She followed the instructions carefully, but when she opened the jars a few weeks later, the lids had popped off. Susan realized that she had not tightened the lids properly.
• Lesson learned: Tighten the lids properly before processing the jars.

Conclusion

Canning beets is a simple and rewarding process that can help you to enjoy this nutritious vegetable all winter long. By following the steps above, you can ensure that your beets are safely preserved and ready to enjoy.

Tables

Table 1: Nutritional Value of Beets

Table 2: Processing Times for Beets in a Boiling Water Bath

Table 3: Common Mistakes to Avoid When Canning Beets