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.