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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Peach Jam is my favorite flavor when it comes to homemade jam. I enjoy it slathered on my breakfast toast, waffles, toasted bagels, spread onto a piece of French bread, spread between the layers of a cake, a cupcake filling, and more! You can even stir a few spoonfuls into your favorite vanilla flavored yogurt. YUM!

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I’ve been making and home canning Peach Jam for the past 10 years. When I make it…I follow the recipe printed in my Ball Blue Book. It’s easy to make and you only need a handful of ingredients to make it. Once you have it prepared you’ll process it in your water bath canner. The recipe will make approximately eight 8-ounce jars.

Peach Jam Recipe

4 cups peeled, pitted and finely chopped peaches
4 tbsp. lemon juice (I use fresh but you can use bottled)
7 1/2 cups granulated sugar
1 pouch liquid pectin (3 ounce)

Get out all of your canning supplies. Prepare your water bath canner, glass mason jars, seals and rings. Have all of your accessories within easy reach (wide mouth funnel, slotted spoon, ladle, jar lifter, etc.).

In a large saucepan combine the finely chopped peaches, lemon juice and granulated sugar. Over high heat, stirring constantly, bring the mixture to a full boil. Stir in the liquid pectin. Boil hard, stirring constantly for an additional 1 minute, remove from heat and skin off foam if necessary.

Ladle the peach jam into hot jars leaving a 1/4″ headspace. Remove air bubbles, wipe the rim of the jar clean with a cotton cloth, add the seal and the ring. Adjust ring until its fingertip tight.

Place each jar after you fill them into your water bath canner. The water should be simmering, but not boiling. Continue to fill your jars. Once all of the jars are filled, lower the rack into the water. Cover the canner. Bring water to a boil and process for 10 minutes . Turn off the heat, remove the lid. Let the jars sit an additional 5 minutes. Use your jar lifter to remove the hot jars from the canner. I like to place them on a cotton towel laid out on my kitchen counter-top. Let them cool to room temperature.

If properly processed and sealed they should keep for up to 1 year. Store in a cool, dry place. Once a jar has been opened you will need to store it in your refrigerator. Looking for more home canning recipes? You’ll find 50+ right here on our blog!

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