Canning Pickled Beets

One of my favorite things to prepare each year is pickled beets. Although it can be an involved and somewhat length process to prepare your beets for canning, it's worth it in the end!

Beets lend themselves incredibly well to pickling, and the flavors included in the pickling brine infuse the firm, earthy beets. They are perfect for serving with a traditional Sunday dinner, or for adding on the side of your favorite weeknight meals.

Where I'm from it's traditional to serve up a choice of canned pickles with a weekly dinner - whether it be Saturday or Sunday. This often includes bread and butter pickles, mustard pickles, pickled onions, green tomato chow, and pickled beets. They are offered alongside a main dish of chicken, turkey, ham or roast and a side of mashed potatoes and various root vegetables (mashed or cubed).

This is my personal recipe, adapted safely from a USDA tested recipe. I merely increased the brine amount, which I often find is lacking. This ensures there is enough brine to cover all of the beets, preserving them perfectly for the year ahead.

Why Can Pickled Beets?

1. Canning foods helps extend their shelf life to a year and beyond.
2. The perfect way to preserve your harvest or Farmer's Market finds.
3. If you're new to canning, pickling foods is a great way to get started since they can be done in a standard water bath canner.
4. Opening a jar of pickled beets is the perfect way to add a touch of the Summer harvest to your Fall and Winter meals.

• Beets: Select good quality beets that are free from bruising or wrinkled spots. If you can, select a variety that retains its color well like Detroit Dark Red.
• Vinegar: You will need a general white vinegar with an acidity level of 5% or higher - don't worry too much, since I haven't actually seen one that is less than 5% acidity but it is something to be aware of.
• Sugar: This balances the acidic and earthy flavors in pickled beets and is an essential element. Very little of the sugar will be absorbed into the beet, most of it being contained in the brine, which isn't often consumed.
• Pickling spice: This is a blend of spices that works well for pickles of all types. I've used it in my Pickled Refrigerator Beets, but I also use it in my traditional cucumber pickles and many other recipes. You can buy it during the canning season OR make your own.
• Water: This helps cut the acidity and create a slightly less sour brine.

• Water bath canner: Including a rack to keep the jars off of the bottom. I use my Presto Pressure Canner as a water bath canner to save space in my kitchen.
• Wide mouth funnel: This makes adding larger chunks of beets to a canning jar simple. I have a stainless one that I love because it is easy to sterilize.
• Canning tools: like a jar lifter, magnetic lid lifter, and headspace checker. These are optional, but make the canning process so much easier.

How to Water Bath Can Pickled Beets

Before you get started on the actual canning process, you'll need to cook, peel, and cut (if desired) your beets in preparation. I have written a post dedicated to showing you how to prepare your beets for canning, but I'll give a basic rundown here so you know just what needs to be done.

Preparing Your Beets

1. Scrub your beets thoroughly, leaving the taproot and the base of the stem attached,
2. Add the largest beets to the bottom of a large stockpot, and then layer in the medium beets, and finally the smallest beets. This will help them cook a little more evenly.
3. Cover the beets with water until they are covered by about 1" of water.
4. Place the pot (with a lid) on the stove and bring to a boil over high heat (you may need to remove the lid at some point).
5. Continue to boil the beets for 20-40 minutes, or until they can be pierced with a fork or knife. Know that the smaller beets may be ready before any larger beets, so you may have to remove them in batches.
6. As the beets cook, remove them with a slotted spoon and run under cold water. If they are all finished cooking at the same time, drain them into a sink with cool running water.
7. With the cold water running, use your fingers to massage the beets and slip the skins off. You may have to use your thumb on the stubborn spots. Rinse under cool water and set aside.
8. Leave your beets whole if small (and if desired), or cut into wedges, chunks, or slices. Whatever you desire. I like to do bite sized chunks.
9. Add the chopped beets to a bowl and repeat until all of the beets have been prepared.
10. Measure out 10 cups of prepared beets for canning pickled beets, or the amount called for in your recipe.
11. Use any leftovers to roast or prepare a small batch of Pickled Refrigerator Beets.

Preparing the Spice Bag

In order to make many styles of pickling brine, you'll need to learn how to make a spice bag. In the photos below you can see two options for spice bags: a purchased infuser that holds the spices and can be washed and reused, and a homemade version made with cheesecloth.

The reusable spice infuser is perfect for you if you do a lot of pickling or if you like to reduce waste, while a cheesecloth spice bag is great for beginners.

Preparing the Jars and Equipment

Once your beets have been prepared and your spice bag crafted, you're almost ready to get started. But before you start putting together your brine, you'll need to prepare your canning jars, lids, and equipment.

• If you haven't already, thoroughly wash your jars, canning rings, and equipment in hot soapy water. Make sure to rinse well.
• Fill your water bath canner with enough hot water to cover the jars that will be going in.
• Fill the designated jars with hot water and place them into the canner.
• Place the lid on the canner and bring to a boil.
• Boil the jars for 5-10 minutes, then turn off the heat and allow the jars to rest in the hot water until ready to use.
• Bring a small saucepan of water to a simmer. Add the single use canning lids and reduce to low. Keep them warm until they are ready to be used.
• If needed, sterilize your headspace tool, magnetic lid, and canning funnel.
• Place a thick kitchen towel or wire rack next to your canning space, as well as paper towel (or a clean cloth), and a jar lifter.

Preparing the Brine and Pickling the Beets

Add the vinegar, water, and sugar to a large saucepan or stockpot that is big enough to accommodate the beets and their brine. Add in the spice bag and whisk to combine.

Bring to a low boil over medium-high heat, stirring often to help dissolve the sugar.

Reduce the heat to medium and allow the brine to simmer for 15 minutes, allowing the spices to infuse the pickling liquid. Stir occasionally.

Once the pickling brine has been infused with the spices, squeeze the bag and discard it.

Add 10 cups of prepared beets to the brine and increase the heat to medium-high, returning the beets and brine to a boil.

Once a boil has been reached, keep the beets hot while remove the hot jars from the canner and place them on a thick kitchen towel or wire rack.

Canning Pickled Beets

Add a canning funnel to one of the jars and ladle in the hot beats until they reach a generous ½" headspace. Ladle in the brine to cover the beats, leaving a ½" headspace. Use a debubbling tool or butter knife to remove any large air bubbles and adjust the brine if needed.

Wipe the jar with a clean paper towel or kitchen towel, and place a warm canning lid on the jar. Then, add a canning ring and secure just until it is fingertip tight (that is, just until it begins to show resistance when using the tips of your fingers).

Repeat this process until all of the jars have been filled. You will likely have leftover brine, which can be discarded or you can save for using as an acid in your favorite recipes.

Place the jars in the canner, ensuring that they are covered with at least 1-2" of water. Add enough hot water to cover if needed and bring to a boil over high heat.

Once a rapid boil is reached, secure the lid and process the jars for 30 minutes (or adjust for elevation if needed).

Once the processing time is up, remove the canner from the heating element and remove the lid. Allow the canner to cool for 5 minutes, then remove the jars carefully and place on a wire rack or thick kitchen towels. Leave the jars undisturbed for 24 hours, giving them plenty of time to seal and cool down.

Checking Seals and Storage

You should start hearing loud "pops" every so often as the jars cool down. This is the sound of the canning lids sealing, and it is a pleasant sound indeed to the avid canner!

Check the seals after 6 hours, since the vast majority of jars will seal within that time. Any jars that don't seal within 24 hours should be transferred to the fridge and eaten within 2-4 weeks.

You'll know the jars are sealed when they can not be depressed in the middle, and the center portion is either completely flat or slightly pulled in (concave).

Remove the outer rings and test the seal on the lid by lifting the jar with the edges of the lid. Label all of your successfully sealed jars and transfer to storage. Make sure to store without the outer ring, and do not stack the jars. Discard any jars that lose their seal during storage or show signs of spoilage.