*  Exported from  MasterCook  *
 
                  CANNING BEETS (WHOLE, CUBED, OR SLICED)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Quantity: An average of 21 pounds (without tops) is
   needed per canner load of 7 quarts; an average of
   13-1/2 pounds is needed per canner load of 9 pints. A
   bushel (without tops) weighs 52 pounds and yields 15
   to 20 quarts--an average of 3 pounds per quart.
   
   Quality: Beets with a diameter of 1 to 2 inches are
   preferred for whole packs. Beets larger than 3 inches
   in diameter are often fibrous.
   
   Procedure: Trim off beet tops, leaving an inch of stem
   and roots to reduce bleeding of color. Scrub well.
   Cover with boiling water. Boil until skins slip off
   easily; about 15 to 25 minutes depending on size.
   Cool, remove skins, and trim off stems and roots.
   Leave baby beets whole. Cut medium or large beets into
   1/2-inch cubes or slices. Halve or quarter very large
   slices. Add 1 teaspoon of salt per quart to the jar,
   if desired. Fill jars with hot beets and fresh hot
   water, leaving 1-inch headspace.
   
   Adjust lids and process following the recommendations
   in Table 1 or Table 2 according to the method of
   canning used. Table 1. Recommended process time for
   Beets in a dial-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 30 minutes for Pints, 35 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12
   lb.
                                   4,001 - 6,000 ft: 13
   lb.
                                   6,001 - 8,000 ft: 14
   lb.
   
   Table 2. Recommended process time for Beets in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 30 minutes for Pints, 35 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   1,000 ft: 10 lb.
                                     Above 1,000 ft: 15
   lb.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -