How to Can Beets Without Pickling: A Comprehensive Guide

Canning beets is a fantastic way to preserve the earthy sweetness of this nutritious root vegetable, allowing you to enjoy their vibrant color and rich flavor long after the harvest season. While pickled beets are a popular choice, sometimes you crave the pure, unadulterated taste of beets themselves. This guide will walk you through the process of safely and effectively canning beets without pickling, ensuring a delicious and shelf-stable product you can use in countless recipes.

Table of Contents

Why Can Beets Without Pickling?

There are several compelling reasons to consider canning beets without pickling. Firstly, it offers a versatile ingredient for various culinary applications. Unpickled beets can be easily added to salads, soups, stews, roasted vegetable medleys, or even pureed into vibrant dips and sauces. They retain their natural sweetness and earthy flavor, allowing you to control the seasoning and create dishes that suit your specific taste preferences.

Secondly, canning beets without pickling avoids the strong vinegar flavor that some find overpowering in pickled varieties. This makes them more appealing to those who prefer a milder beet experience.

Thirdly, canning plain beets gives you more control over the sodium content. Many pickling recipes include a significant amount of salt, which may not be desirable for everyone. Canning beets in water allows you to regulate the sodium level to your liking.

Finally, it’s simply a different way to enjoy a wonderful vegetable. Variety is the spice of life, and having both pickled and plain canned beets in your pantry expands your culinary possibilities.

Understanding the Science of Safe Canning

Before diving into the canning process, it’s crucial to understand the principles behind safe food preservation. Canning involves heating food to a temperature that destroys harmful microorganisms, particularly Clostridium botulinum, the bacteria that causes botulism, a potentially fatal form of food poisoning. The high heat also inactivates enzymes that can cause spoilage and affect the quality of the food.

The sealed jars create an anaerobic (oxygen-free) environment, which prevents the growth of most spoilage organisms. However, Clostridium botulinum thrives in anaerobic conditions, which is why proper processing times and acidity levels are essential for safe canning.

Beets are classified as a low-acid food, meaning they have a pH above 4.6. Low-acid foods require pressure canning to reach the high temperatures necessary to kill Clostridium botulinum spores. Water bath canning is not safe for canning plain beets.

Essential Equipment for Pressure Canning Beets

To safely can beets without pickling, you’ll need the following equipment:

Pressure Canner: A pressure canner is a specialized pot designed to create a high-pressure, high-temperature environment for processing low-acid foods. Ensure your pressure canner is in good working condition and that you understand its specific instructions for operation.
Canning Jars: Use only canning jars specifically designed for home canning. These jars are made of tempered glass that can withstand the high temperatures of the canning process. Inspect the jars for any chips or cracks before use.
Canning Lids and Bands: Use new, flat canning lids for each batch. The lids have a sealing compound that creates an airtight seal. Bands (screw bands) are reusable and are used to hold the lids in place during processing.
Jar Lifter: A jar lifter is a tool designed to safely lift hot jars out of the canner.
Wide-Mouth Funnel: A wide-mouth funnel makes it easier to fill jars without spilling.
Bubble Remover/Headspace Tool: This tool helps remove air bubbles from the jars and measure the headspace (the space between the top of the food and the lid).
Large Pot: For washing and preparing the beets.
Cutting Board and Knife: For trimming and cutting the beets.
Vegetable Brush: For scrubbing the beets clean.
Clean Kitchen Towels: For wiping jars and cleaning up spills.

Step-by-Step Guide to Canning Beets Without Pickling

Follow these steps carefully to ensure a safe and successful canning experience:

Selecting and Preparing the Beets

Choose the Right Beets: Select fresh, firm beets with no signs of blemishes, bruises, or decay. Smaller beets (1-2 inches in diameter) tend to be more tender and have a better flavor.
Wash Thoroughly: Wash the beets thoroughly under cold running water, scrubbing them with a vegetable brush to remove any dirt or debris.
Trim the Beets: Cut off the tops, leaving about 1-2 inches of the stems attached to prevent bleeding of color during cooking. Also, trim the root end, leaving about 1/2 inch. Do not cut the beets into pieces before cooking, as this will cause them to lose color and nutrients.
Cook the Beets: There are two methods for cooking beets before canning:
- Boiling: Place the beets in a large pot and cover them with water. Bring to a boil and cook until they are tender enough to pierce easily with a fork (about 25-30 minutes for small beets, 45-60 minutes for larger beets).
- Roasting: Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for 45-60 minutes, or until tender. Roasting tends to concentrate the flavor of the beets.
Cool Slightly: Once cooked, let the beets cool slightly until they are cool enough to handle.
Peel the Beets: The skins should slip off easily after cooking. You can use your fingers or a paring knife to remove the skins. Wear gloves if you don’t want your hands to get stained.
Cut into Desired Sizes: Cut the peeled beets into slices, cubes, or halves, depending on your preference. The size of the pieces will affect the jar packing density.

Preparing the Jars and Lids

Wash Jars: Wash the canning jars in hot, soapy water. Rinse them thoroughly.
Sterilize Jars: Sterilizing jars is essential to eliminate any bacteria or mold present inside. Keep jars hot until filled. There are several ways to sterilize canning jars:
- Boiling: Place the clean jars in a large pot and cover them with water. Bring to a boil and boil for 10 minutes.
- Dishwasher: Run the jars through a hot dishwasher cycle with a sanitizing option.
- Oven: Place the clean jars on a baking sheet and heat them in a preheated oven at 200°F (93°C) for 10 minutes.
Heat Lids: Place the new canning lids in a small saucepan and cover them with water. Heat to a simmer (do not boil) to soften the sealing compound. Keep the lids hot until ready to use.
Keep Bands Clean: Wash bands in hot, soapy water and rinse.

Packing the Jars

Pack Jars: Using a wide-mouth funnel, pack the hot beets into the hot, sterilized jars, leaving 1 inch of headspace. Do not pack the beets too tightly, as this can prevent proper heat penetration during processing.
Add Water: Pour boiling water over the beets in each jar, maintaining the 1-inch headspace.
Remove Air Bubbles: Use a bubble remover or a clean spatula to gently release any trapped air bubbles from the jars. Run the tool around the inside of the jar to dislodge the bubbles.
Adjust Headspace: If necessary, add more boiling water to maintain the 1-inch headspace.
Wipe Jar Rims: Use a clean, damp cloth to wipe the rims of the jars to remove any food residue. This ensures a proper seal.
Place Lids and Bands: Place a hot lid on each jar, centering it carefully. Screw on a band until it is fingertip-tight. This means tightening the band until you feel resistance, then backing off slightly. Do not overtighten, as this can prevent the air from escaping during processing and may cause the jar to buckle or break.

Pressure Canning the Beets

Prepare the Pressure Canner: Follow the manufacturer’s instructions for preparing your pressure canner. Typically, this involves adding 2-3 inches of water to the canner and placing the rack inside.
Load the Jars: Carefully load the filled jars into the canner, ensuring they do not touch each other or the sides of the canner.
Secure the Lid: Secure the lid of the pressure canner according to the manufacturer’s instructions.
Vent the Canner: Vent the canner by allowing steam to escape for 10 minutes. This removes air from the canner, which is essential for accurate temperature control.
Pressurize the Canner: After venting, close the vent and allow the pressure to build to the recommended level for your altitude. Refer to the processing chart below for specific pressure and time requirements.
Process the Jars: Once the correct pressure is reached, begin timing the processing. Maintain a steady pressure throughout the entire processing time.
Cool the Canner: After the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Do not attempt to speed up the cooling process, as this can cause the jars to break or the seals to fail.
Remove the Lid: Once the pressure is at zero, carefully remove the lid of the canner, tilting it away from you to avoid steam burns.
Remove the Jars: Use a jar lifter to carefully remove the jars from the canner and place them on a towel-lined surface, leaving space between the jars for air circulation.
Check for Seals: Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid flexes up and down, it is not properly sealed.
Refrigerate Unsealed Jars: If any jars did not seal properly, refrigerate them immediately and use the beets within a few days. Alternatively, you can reprocess the beets using new lids and following the same processing procedure.

Processing Times and Pressures

The following table provides the recommended processing times and pressures for canning beets without pickling in a pressure canner. These times are based on recommendations from the National Center for Home Food Preservation and USDA guidelines. Always follow these guidelines carefully for safe canning.

Jar Size	Processing Time (Minutes)	Pressure (PSI) at 0-1000 ft Altitude	Pressure (PSI) at 1001-2000 ft Altitude	Pressure (PSI) at 2001-4000 ft Altitude	Pressure (PSI) at 4001-6000 ft Altitude	Pressure (PSI) at 6001-8000 ft Altitude	Pressure (PSI) at 8001-10,000 ft Altitude
Pints	30	11 (Dial Gauge) / 10 (Weighted Gauge)	11 (Dial Gauge) / 10 (Weighted Gauge)	12 (Dial Gauge) / 15 (Weighted Gauge)	13 (Dial Gauge) / 15 (Weighted Gauge)	14 (Dial Gauge) / 15 (Weighted Gauge)	15 (Dial Gauge) / 15 (Weighted Gauge)
Quarts	35	11 (Dial Gauge) / 10 (Weighted Gauge)	11 (Dial Gauge) / 10 (Weighted Gauge)	12 (Dial Gauge) / 15 (Weighted Gauge)	13 (Dial Gauge) / 15 (Weighted Gauge)	14 (Dial Gauge) / 15 (Weighted Gauge)	15 (Dial Gauge) / 15 (Weighted Gauge)

Important Notes:

These processing times and pressures are for raw-packed beets.
Adjust processing times and pressures according to your altitude. If you live at an altitude higher than 1,000 feet, you will need to increase the pressure to ensure proper processing.
Always follow the manufacturer’s instructions for your specific pressure canner.
If using a weighted gauge pressure canner, always use the correct weight for your altitude.
If your pressure canner does not have a gauge, use a dial gauge canner or consult your local extension office for guidance.

Storing Canned Beets

Once the jars are completely cooled and you have verified that they are properly sealed, store them in a cool, dark, and dry place. A pantry or basement is ideal. Properly canned beets should last for at least 12-18 months.

Always label the jars with the date and contents. This helps you keep track of your inventory and ensures you use the oldest jars first.

Before using the canned beets, check for any signs of spoilage, such as bulging lids, leaking jars, or an off odor. If you notice any of these signs, discard the beets without tasting them.

Tips for Success

Use high-quality beets: The quality of your canned beets will only be as good as the quality of the fresh beets you start with. Choose fresh, firm beets with no signs of blemishes or decay.
Don’t overcook the beets: Overcooked beets will become mushy during processing. Cook them just until they are tender enough to pierce easily with a fork.
Maintain consistent pressure: Maintaining a consistent pressure during processing is crucial for safe canning. Monitor the pressure gauge closely and adjust the heat as needed.
Follow processing times carefully: Do not shorten the processing times, as this can increase the risk of spoilage.
Let the canner cool naturally: Do not attempt to speed up the cooling process, as this can cause the jars to break or the seals to fail.
Store canned beets properly: Store canned beets in a cool, dark, and dry place to maximize their shelf life.
Use canned beets within recommended time: Canned beets have a shelf life of 12-18 months, so use them within this time frame for optimal quality.
When in doubt, throw it out: If you have any doubts about the safety of your canned beets, discard them without tasting them. It is always better to be safe than sorry.

Canning beets without pickling is a rewarding way to preserve the flavor and nutrients of this versatile vegetable. By following these guidelines carefully, you can enjoy delicious, home-canned beets year-round. Remember to prioritize safety and always follow recommended processing times and pressures to ensure a safe and enjoyable canning experience.

What is the primary difference between canning beets plain versus pickling them?

The main difference lies in the preparation and preservation methods. Canning plain beets focuses on preserving their natural flavor and texture, relying solely on heat processing to eliminate harmful bacteria and create a vacuum seal. This involves boiling the beets, peeling and cutting them, packing them into jars with water and a touch of salt (optional), and then processing them in a boiling water bath or pressure canner for the required time.

Pickling beets, on the other hand, involves preserving them in a vinegar-based brine that adds a tart and sweet flavor profile. The acidity of the vinegar is a crucial component in preventing spoilage, as it inhibits the growth of bacteria. While pickling also involves heat processing, the vinegar acts as an additional preservative factor, contributing to a longer shelf life and a distinctive taste.

Why would someone choose to can beets plain instead of pickling them?

Many people prefer canning plain beets for their versatility in future recipes. Plain canned beets can be easily incorporated into various dishes, such as salads, soups, or roasted vegetable medleys, without the strong vinegar flavor that pickled beets would impart. This allows for greater control over the final flavor profile of the dish, as the beets serve as a blank canvas.

Another reason is taste preference. Some individuals simply prefer the natural, earthy flavor of beets without the added tanginess of vinegar. Canning them plain allows them to enjoy the pure taste of beets throughout the year, providing a healthy and convenient vegetable option that is free from artificial preservatives and additives that might be found in commercially canned products.

What type of beets are best suited for canning without pickling?

While almost any variety of beet can be canned plain, smaller, younger beets generally yield the best results. These beets tend to be more tender and less fibrous than larger, more mature beets. Varieties like Detroit Dark Red, Early Wonder, and Chioggia beets are popular choices due to their sweetness, uniform size, and consistent color.

Regardless of the variety chosen, it’s crucial to select beets that are firm, smooth, and free from blemishes, cracks, or signs of damage. Damaged beets can harbor bacteria and compromise the safety of the canning process. Freshly harvested beets will also have the best flavor and texture for canning.

What are the essential steps for properly cleaning and preparing beets for plain canning?

Begin by thoroughly washing the beets under cold, running water, scrubbing away any dirt or debris with a vegetable brush. This step is crucial for removing bacteria and ensuring a clean final product. Trim the beet greens, leaving about an inch of stem attached to prevent bleeding during cooking. Also, trim the root end, leaving a small portion intact.

Next, boil the beets until they are tender enough to easily pierce with a fork, but not mushy. Once cooled slightly, slip off the skins; they should peel off easily. After peeling, cut the beets into your desired size – slices, cubes, or wedges – ensuring consistent size for even heat distribution during processing. Remember to pack the beets into sterilized jars, leaving appropriate headspace.

What type of canning method (water bath or pressure canning) is recommended for canning beets plain, and why?

Pressure canning is the only safe method for canning beets plain. Beets are a low-acid vegetable, meaning their pH level is higher than 4.6. Low-acid foods can harbor Clostridium botulinum, the bacteria that causes botulism, a serious and potentially fatal form of food poisoning. A boiling water bath canner does not reach a high enough temperature to kill these bacteria in low-acid foods.

Pressure canning raises the temperature inside the jars to 240°F (116°C) or higher, which is necessary to destroy the Clostridium botulinum spores. Following recommended pressure canning times and procedures ensures the safety of your canned beets and protects against botulism. Always consult a reliable canning resource, like the USDA Complete Guide to Home Canning, for specific processing times based on your altitude and jar size.

What are the key considerations for achieving a proper seal when canning beets?

Proper headspace is crucial for creating a vacuum seal. Headspace refers to the space between the top of the food and the lid of the jar. Leaving the recommended amount of headspace (typically 1 inch for beets) allows for expansion of the contents during processing and helps create a strong vacuum seal as the jar cools. Insufficient headspace can cause the jar to overflow, preventing a seal, while excessive headspace can lead to spoilage.

Additionally, ensuring that the jar rims are clean and free of food particles is essential. Wipe the jar rims with a clean, damp cloth after filling them to remove any residue. This will allow the lids to make proper contact with the glass and create a tight seal. Always use new lids for each canning batch, as they have a rubber seal that is designed for single use.

How long can plain canned beets be safely stored, and what are the signs of spoilage to watch out for?

Plain canned beets, when properly processed and sealed, can be safely stored for at least one year, and potentially longer, in a cool, dark, and dry place. However, it’s best to use them within 18 months for optimal quality. Always label your jars with the date of canning to help with inventory management.

Before consuming, thoroughly inspect the jars for any signs of spoilage. These signs include bulging lids, broken seals, unusual odors, or discoloration of the beets. If any of these signs are present, discard the contents without tasting. Also, listen for a popping sound when opening the jar, which indicates the vacuum seal has been broken. If there is no popping sound, or if you observe any signs of spoilage, discard the contents.