How to Canned Pickled Beets

Pickled beets are a staple of the home pantry. They offer a perfect balance of earthy sweetness and tangy acidity. Canning your own beets allows you to preserve the peak flavors of the harvest. It also ensures you have a ready-to-eat side dish or salad topping throughout the winter months. This guide provides a professional, step-by-step approach to safely canning pickled beets using the water bath method.

Understanding the Science of Pickling

Canning is a science that relies on acidity to prevent spoilage. Beets are naturally a low-acid vegetable. If you were canning them plain, you would be required to use a pressure canner to eliminate the risk of botulism. However, pickling changes the equation. By adding a brine consisting of vinegar and sugar, you increase the acidity of the beets. This allows them to be safely processed in a boiling water bath canner.

The vinegar must have an acetic acid content of at least 5%. This is the standard for commercial white and apple cider vinegars. Do not use homemade vinegars or light rice vinegars unless you are certain of their acidity levels. The ratio of vinegar to water in your recipe is crucial for safety.

Essential Equipment for Canning

Before you begin, gather the necessary tools. Having everything ready ensures the process remains organized and safe.

• Boiling Water Bath Canner: A large pot with a rack to keep jars off the bottom.
• Canning Jars: Pint or quart sizes are standard for beets.
• Lids and Bands: Always use new flat lids to ensure a proper seal.
• Jar Lifter: For safely removing hot jars from the boiling water.
• Bubble Remover or Spatula: To release trapped air inside the jars.
• Canning Funnel: To keep the rims of the jars clean while filling.
• Large Stockpot: For preparing the pickling brine.
• Medium Pot: For precooking the beets.

Selecting and Preparing the Beets

Quality ingredients lead to a quality finished product. Choose beets that are small to medium in size. Smaller beets are often more tender and have a more concentrated flavor. Ensure the beets are firm and free of soft spots or deep blemishes.

Start by trimming the beet greens. Leave about one inch of the stem and the entire root tail intact. Do not cut into the bulb of the beet yet. Leaving the stems and roots on during the initial boil prevents the color from bleeding out, keeping the beets a vibrant deep red.

Scrub the beets thoroughly under cold running water to remove all dirt. Once clean, place the beets in a large pot and cover them with water. Bring the water to a boil. Reduce the heat and simmer until the beets are tender. This usually takes 25 to 30 minutes depending on the size of the vegetables.

Once tender, drain the beets and plunge them into a bowl of ice water. This “shocks” them and makes the skins slip off easily. Slide the skins off with your fingers. After peeling, trim off the remaining stems and roots. Large beets can be sliced or quartered. Small beets can be left whole for a beautiful presentation.

Preparing the Pickling Brine

The brine is what preserves and flavors your beets. A classic spiced brine creates the traditional “Harvard-style” pickled beet flavor profile.

Combine the following in a large stainless steel stockpot:

• 4 cups of vinegar (5% acidity)
• 2 cups of water
• 2 cups of granulated sugar
• 1 teaspoon of canning salt
• Optional spices: Cinnamon sticks, whole cloves, and allspice berries.

Bring the mixture to a boil. Stir until the sugar and salt are fully dissolved. Reduce the heat and let the brine simmer for about 10 minutes to allow the spices to infuse. If you prefer a clear brine, you can tie the whole spices in a cheesecloth bag and remove them before filling the jars.

The Canning Process Step-by-Step

Cleanliness is paramount in canning. Wash your jars, lids, and bands in hot, soapy water. Keep the jars warm in the canner or a low oven to prevent them from shattering when filled with hot liquid.

1. Pack the Jars

   Place the prepared, peeled beets into the warm jars. Pack them tightly but be careful not to crush them. Leave about one inch of headspace at the top of the jar.

2. Add the Hot Brine

   Carefully pour the boiling brine over the beets using a canning funnel. Maintain that one inch of headspace. Ensure the beets are fully submerged in the liquid.

3. Remove Air Bubbles

   Run a non-metallic spatula or bubble remover around the inside of the jar. Gently press against the beets to release any trapped air. If the liquid level drops after this step, add a bit more brine to maintain the headspace.

4. Clean the Rims

   Wipe the rims of the jars with a clean, damp paper towel. Any residue or sugar on the rim can prevent the lid from sealing properly.

5. Apply Lids and Bands

   Center the flat lid on the jar. Screw the band down until it is “finger-tight.” This means you turn it until you feel resistance, then just a tiny bit further. Do not overtighten, as air needs to escape during the boiling process.

6. Process in the Water Bath

   Lower the filled jars into the boiling water bath canner. The water should cover the tops of the jars by at least one to two inches. Once the water returns to a full rolling boil, start your timer.

   Process pint jars for 30 minutes and quart jars for 35 minutes. If you live at a high altitude (over 1,000 feet), you must increase the processing time according to USDA guidelines.

7. Cooling and Testing the Seal

   When the time is up, turn off the heat and remove the canner lid. Let the jars sit in the water for 5 minutes. Use the jar lifter to remove them and place them on a towel-lined counter. Leave them undisturbed for 12 to 24 hours.

   You will likely hear a “pop” sound as the jars cool. This indicates a successful seal. After the cooling period, press the center of each lid. If it does not flex up and down, the jar is sealed. Remove the bands, wipe the jars clean, and store them in a cool, dark place.

Frequently Asked Questions

• Can I use apple cider vinegar instead of white vinegar? Yes, you can use apple cider vinegar as long as it has 5% acidity. Apple cider vinegar provides a mellower, fruitier flavor, while white vinegar offers a sharper, cleaner tang. It will also darken the color of the beets slightly.

• Why did my beets turn brown after canning? Browning is usually caused by oxidation. This happens if there was too much headspace in the jar or if the beets were not fully submerged in the brine. It can also happen if the beets were overcooked before being placed in the jars.

• Is it necessary to add sugar to the brine? Sugar acts as a flavor balancer for the high acidity of the vinegar. While you can reduce the sugar, the beets will be very tart. For safety, the vinegar-to-water ratio is the priority, so do not reduce the vinegar amount.

• How long do home-canned pickled beets last? For the best quality and flavor, consume your pickled beets within one year. While they remain safe to eat as long as the seal is intact, the texture may soften and the color may fade after 12 months.

• Can I add onions to my pickled beets? Yes, adding thinly sliced onions is a popular variation. Ensure the onions are also processed in the brine. Adding a few slices to each jar does not typically require a change in processing time, provided the acidity of the brine remains high.