---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Beets (Whole, Cubed, or Sliced)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   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.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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