I harvested my beets a few days ago. I didn’t get any pictures of them with their tops still attached, but they filled two half-bushel baskets. I planted six 8-foot rows, and my root harvest is shown below.
Cut off the tops! Eat them if you like greens.
Wash off the dirt!
Put the washed beets in a pot (or two) and boil them for about 20 minutes to make the skin really lose and easy to peel.
The skin will slip right off, along with the stem stubs.
Peeling in a messy step.
Get your recipe book and spices together!
Combine the beets with the vinegar, sugar, spices, whatever is in your canning recipe and boil them again.
Get your canning jars and lids simmering, and then fill the jars with the hot beet mixture.
Process your beets for 20 minutes (for pints) in a boiling water bath.
From six 8-foot rows of beet seeds I canned 1 gallon of beet roots.
The last time I canned beets I skimmed off the spices. This time I canned the spices into the jar. I want to see which way I like better. I keep notes in my cook books.
Posted by Laurie on June 23, 2012 at 6:47 am
I have always peeled beets with a knife. Your method looks easier.
Posted by Jimmy Cracked-Corn on June 23, 2012 at 7:46 am
They really do just slip off after being boiled.
Posted by wildcatprepper on June 23, 2012 at 6:50 am
Awesome job! Don’t forget that once you decide on which batch you prefer, you can always recycle the other batch into pickled eggs!
Posted by Jimmy Cracked-Corn on June 23, 2012 at 7:46 am
The other batch was 2 years ago.
If I don’t like this batch, I’ll have to grow beets again next year.
Posted by GrafixMuse on June 23, 2012 at 7:23 am
Canning beets looks to be a very messy job. They look so pretty in the jars though.
Posted by Jimmy Cracked-Corn on June 23, 2012 at 7:49 am
It’s an involved process that I would not do while wearing a white suit!
Posted by Jewels on June 23, 2012 at 11:43 am
Beets are so pretty! I love Mrs. Wages’ canning spices!
Posted by Jimmy Cracked-Corn on June 23, 2012 at 1:31 pm
Me too! It sure makes measuring easier.
Posted by Growing Up in the Garden on June 23, 2012 at 3:31 pm
They look great! I have always wanted to grow enough of them to can my own, but have never managed to do it. I broke down just a few weeks ago and bought pounds of them at the Farmers’ Market so I could pickle my own. Kudos!
Posted by Jimmy Cracked-Corn on June 23, 2012 at 11:10 pm
That is how I made them the last two times…I bought them from Farmer L. here in town.
Posted by Christie on June 24, 2012 at 5:36 pm
That cookbook page looks VERY familiar – I just pickled my own (very small) batch of beets a couple of weeks ago using the Ball cookbook recipe. SO DELICIOUS. What a great harvest!
Posted by Jimmy Cracked-Corn on June 25, 2012 at 12:51 pm
Yes, I generally love that cookbook! It’s my first go-to for canning recipes.
Posted by olemike on June 25, 2012 at 2:18 pm
Great job. I love beets. We have not yet grown enough to can but it is one of my longer term goals. Maybe next season.
Posted by Jimmy Cracked-Corn on June 27, 2012 at 8:04 am
I grew enough this year (since I’m the only one in the house who eats them) to last for two years. I don’t have to grow beets in 2013.
Posted by 613stephenrichard on June 30, 2012 at 7:23 am
Very informative, have you thought about writing a book?
Posted by Jimmy Cracked-Corn on June 30, 2012 at 6:41 pm
I would LOVE to write a book, but I keep on thinking that I don’t have much to say. Maybe a couple more years of blogging and I’ll change my mind.