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) * format
courtesy of