How to Pressure Can Beets

Canning beets from your garden

My grandma used to make Harvard beets for every holiday dinner, just for me. Perhaps it was the only vegetable dish I liked, but whatever the reason, it became a family tradition.

Besides the fact that I love these sweet and sour beets, beets are quite easy to grow, and the greens are a good alternative to spinach in smoothies, so I have several reasons to grow them in my garden.

This post contains affiliate links Read my disclosure page here.

Eating beets can lower your blood pressure, boost stamina and reduce inflammation. They also have anti-cancer properties and are packed with fiber and nutrients. Beets are high in vitamin C, potassium, manganese and folate, a B vitamin.

Homegrown beets

If they're on your list of garden staples too, here is how to can them so you can enjoy their ruby-colored beauty and flavor all winter long.

Beets are low in acid so they must be canned using a pressure canner. If you are unfamiliar with the process, see this post on pressure-canning for beginners.

Preparing your Beets

I've found it easiest to wash garden-fresh beets outside to get the bulk of the soil off before coming inside the house. In the kitchen, cut off the beet tops but leave an inch or so of the stems and roots attached to keep the color from bleeding out of the beet. Wash and scrub the beets well.

Beets, ready to skin and slice

Boil the beets for about 15-25 minutes, depending on their size. Let them cool until you can handle them, the slip off the skins and cut off the stems and roots.

Cut or slice the beets into fairly uniform-sized pieces or slices. You can leave small beets whole and halve or quarter larger ones. If you're slicing them, cut the larger slices in half or quarters if needed.

Fill the Jars

Keep your sterilized jars in hot water until you are ready to fill them. Fill the hot jars with hot beets and hot water, leaving an inch of head space in the jars. If you wish you can add one teaspoon of salt per quart.

Keep your canning jars in hot water until ready to be filled.

Wipe the jar rims with a damp cloth and apply the lids and rings. Tighten the rings to "fingertip tight" but don't overtighten them.

Place the jars in your pressure canner using a jar lifter. Add the amount of water your owner's manual recommends, then put the lid on the canner.


Follow the directions given for your particular canner. I use this 23-quart Presto pressure canner which you can find at Lehman's Hardware.

Pressure canner with dial gauge

Pint jars of beets should be processed for 30 minutes at 11 pounds of pressure in a dial-gauge pressure canner (my Presto pressure canner is a dial-gauge canner). Quarts should be processed for 35 minutes at 11 pounds of pressure.

If you live at an elevation higher than 1,000 feet above sea level, you'll need to increase the pressure. Check the chart at the Pick Your Own website for times according to your altitude. (The directions at Pick Your Own are for pickled beets but the times are the same for plain beets.)

Follow your canner's directions for cooling the canner completely before opening it. Remember to lift the lid of the canner away from your face to avoid being burned by the hot steam.

Use the jar lifter to remove the jars from the canner and place them on a towel-covered counter. Leave them undisturbed for 24 hours, then you can remove the rings and wipe down the jars.

Don't forget to label your jars - jars of red plums look very similar to jars of small, whole beets on the shelf.

Folks seem to either love beets or hate them. Which one are you?

For more simple living and food preservation posts like this, subscribe to my weekly-ish newsletter The Acorn, become a member of our Homesteading Community Facebook group, and join me on FacebookInstagram and Pinterest. I'd love to see you there!

This post, including the images below, contains affiliate links. For more information please see my
disclosure page

This post was updated August 2020. 
The Presto 23-qt Pressure Canner is not currently available at Amazon,
but you can find it at Lehman's

How to pressure can beets.

This post has been shared at some of my favorite blog hops.


My hope is to inspire you, and to encourage your homesteading plans and your dreams of a simple, self-reliant, God-dependent life. You can follow me at:
Facebook | Instagram | Pinterest | Subscribe


  1. I love beets. These look delicious!

    1. Me too, Sandra. They're so good!

  2. I haven't tried beets yet - I love these are NOT pickled! - so will give this a try! I will have to grab some from the farmers market as I did not grow any myself but well worth it!

    1. I'm not a big fan of pickled beets either. I hope you can buy some beets and do some canning... and then maybe make some Harvard beets because they are delicious!

  3. I absolutely love beets but have never tried canning them. Thanks for this super informational post about doing so.

    1. Yay, another beet lover! It's good to hear from you, Anya.

  4. I never thought I can make canned beet with pressure cooker, thanks for sharing the tip with Hearth and soul blog hop. pinning.

    1. Yes, you can, Swathi! Thank you for pinning the post on Pinterest.