Unlock the Secrets to Canning Beets Without the Pickle Twist!

Homesteading is a wonderful way to live more sustainably and independently. One popular practice among homesteaders is canning. Canning helps preserve food, allowing families to enjoy home-grown produce long after the harvest. Today, readers will learn a simple process to can beets without using vinegar, making it a great option for those who may have dietary restrictions or simply prefer not to use vinegar-based brines.

The first step in canning beets begins in the garden. Once the beets are ready for harvest, the most important thing is to wash them thoroughly. When washing, it is essential to focus on the areas where dirt tends to hide, especially around the leaf stems and any cracks on the beets. The goal is to remove all dirt without cutting off any roots or tops, as these will be dealt with later in the process. A good scrub will ensure that the beets are clean and ready for cooking.

Next, the beets need to be prepped for canning. They must be cooked until they are fork-tender, which helps in removing the skin easily later. A pot of boiling water should be prepared to cook the beets. While waiting for the beets to cook, it is a good idea to set up a workspace for canning. This includes sterilizing jars and lids. All canners should remember that beets are low-acid foods, which means they require pressure canning to be safe and secure for long-term storage.

Once the beets are cooked and cooled, it’s time to peel them. The cooking process softens the skins, allowing them to be easily rubbed off. It can be helpful to wear gloves as beets can stain the skin. After peeling, the beets should have their tops and roots trimmed off. They can then be cut into desired sizes before being placed into sterilized jars. When filling the jars, a teaspoon of Celtic sea salt should be added to each pint jar to enhance the flavor of the beets.

After the jars are filled with beets, it’s important to leave a little space at the top of each jar. The rims of the jars should be wiped clean with a damp towel to ensure proper sealing. Then, sterilized lids can be placed on top, and the screw tops should be hand-tightened. The jars are now ready to be pressure canned. Following safe pressure canning practices is vital, so it’s important to bring the pressure canner up to ten pounds of pressure and process the pint jars for thirty minutes. Once done, the canner should be allowed to cool down completely before the jars are removed.

Canned beets can be a delicious addition to any meal and will last for many months. This process is not just about preserving food; it reflects a homesteader’s commitment to self-reliance and sustainability. By embracing the art of canning, readers can enjoy the fruits of their labor long after the growing season has ended. Whether one is an experienced canner or trying it for the first time, this method of canning beets serves as a fantastic way to engage in a sustainable lifestyle.