Beet Canning Recipe
Part of the Video Series How to Can Fruits & Vegetables
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Video Transcript
Beet Canning Recipe
Preparing beets for canning. Basically, when you get the beets from the store you have to get rid of the extra leaves, you have to wash them, you have to get rid of the root, and then you have to peel them. The next step will be to cut them. This is my trusty Chinese knife. Basically, you cut your beets. So what we want to achieve here is- well, what I want to achieve here is little slices- French fry kind. Once your beets are cut and ready for the next step, we basically transfer them to a pot in which we will cook them. Okay. And we will want to put some little condiments. My favorite for beets is some brown sugar. So say about a spoonful for each beet. And beets benefit highly from having some cinnamon- it’s so good. We’ll put some cinnamon in it, and we’ll put some water so that it just reaches the level of the beets. Not too much because beets have their own juice that will be part of the preserve. We don’t want a soup- we want them with as little water as possible. So we put it to cook. And we basically let it boil so that it has cooked some. We don’t want to overcook it, but it’s somewhat important that it reaches a good temperature. Temperature is everything in canning; you really want things to have reached boiling point at least, and then in the pressure cooker we get higher temperatures.
Preparing beets for canning. Basically, when you get the beets from the store you have to get rid of the extra leaves, you have to wash them, you have to get rid of the root, and then you have to peel them. The next step will be to cut them. This is my trusty Chinese knife. Basically, you cut your beets. So what we want to achieve here is- well, what I want to achieve here is little slices- French fry kind. Once your beets are cut and ready for the next step, we basically transfer them to a pot in which we will cook them. Okay. And we will want to put some little condiments. My favorite for beets is some brown sugar. So say about a spoonful for each beet. And beets benefit highly from having some cinnamon- it’s so good. We’ll put some cinnamon in it, and we’ll put some water so that it just reaches the level of the beets. Not too much because beets have their own juice that will be part of the preserve. We don’t want a soup- we want them with as little water as possible. So we put it to cook. And we basically let it boil so that it has cooked some. We don’t want to overcook it, but it’s somewhat important that it reaches a good temperature. Temperature is everything in canning; you really want things to have reached boiling point at least, and then in the pressure cooker we get higher temperatures.
About the Expert
Expert: Yama Ploskonka owned and ran his own farm in Uruguay where he canned and preserved his own fruits and vegetables. Read More
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