Home Canning Diced Golden Beets with Recipe

A few months ago I purchased a half bushel basket of golden beets at our local Farmer’s Market. We eat beets at least twice a month, so it was a great way to stock up and to preserve them for later use. Plus, they were on sale for 50% off the normal price! Yeah!

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I’ve been home canning our golden beets for the past 30 years and always follow the recipe from my Ball Blue Book. It’s your classic recipe and canning them is pretty easy, but a tad time consuming. With that said, they’re 100% better than store bought!

When preserving golden beets I prefer to dice them…as its more versatile to use in various recipes that I make. If you’ve never tried golden beets, they’re a tad sweeter than your traditional beet, at least in my opinion. They’re great as a side dish when cooked in a brown sugar sauce. I’ll share that recipe at another time, but you can find a slew of golden beets recipes online.

You’ll need to preserve them in your pressure canner (not a water bath canner). I personally own and use the T-Fal Pressure Cooker Canner and love it. The recipe will make approximately 6 pint jars or 3 quart jars.

Home Canning Golden Beets with Recipe

6 to 10 lbs. Golden Beets
Salt
Water

Prep: Wash beets under cold running water; drain. Trim stems and tap roots to 2″ in length.

Cook: Boil beats in a large saucepan until skins slip off. (this process takes me about 20 minutes for medium to large sized beets). Cut off stems and tap roots. Slice or dice them, I prefer to dice them.

Fill: Pack hot beets into a hot jar, leaving a 1″ headspace. Add a 1/2 teaspoon of salt to a pint jar, 1 teaspoon of salt to a quart jar, if desired. Ladle hot cooking liquid or boiling water over beets, leaving 1″ headspace. Remove air bubbles. Clean jar rims. Center lid on jar and adjust band until its fingertip-tight. Place jar on rack in pressure canner containing 2″ of simmering water. Repeat until all jars are filled.

Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent, bring pressure to 10 pounds (psi). Process pint jars for 30 minutes or quart jars for 35 minutes. Turn off heat, cool canner to zero pressure. After 5 minutes remove lid. Let jars cool 10 minutes. Remove jars from canner. Let cool to room temperature. Label and store jars.

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