Michigan Fresh: Using, Storing, and Preserving Beets (HNI10)
Beets can be served and preserved in many ways.
Michigan-grown beets are available late July to late October.
Using, Storing and Preserving Beets
Big Red, Crosby’s Egyptian, Detroit Dark Red, Early Wonder, Gladiator, Honey Red, Little Ball, Little Mini Ball, Pacemaker, Red Ace, Ruby Queen, Sangria and Warrior are all excellent varieties for canning.
Storage and food safety
Avoid using large beets greater than 3 inches in diameter.
Wash hands before and after handling fresh fruit and vegetables.
Do not trim the root.
Wash beets thoroughly under cool running water. Do not use soap.
Keep beets away from raw meats and meat juice to prevent cross contamination.
Before storing, trim the stem to 2 inches above the beet. Do not trim the tail.
Store beets in a plastic bag in the refrigerator at or below 41 °F for 7 to 10 days.
Beets may be frozen for up to ten months.
For best quality and nutritive value, preserve only what your family can consume in 12 months.
|2 1/2 to 3 pounds of fresh beets (without tops)||= 2 pints frozen beets|
|13 1/2 pounds of fresh beets (without tops)||= 9 pints of canned beets|
|10 medium beets (without tops)||= about 1 pound or 2 cups of cooked beets|
How to Preserve
- At altitudes of 1,001-2,000 feet, process at 11 pounds pressure.
- At altitudes of 2,001-4,000 feet, process at 12 pounds pressure.
- At altitudes of 4,001-6,000 feet, process at 13 pounds pressure.
- At altitudes of 6,001-8,000 feet, process at 14 pounds pressure.
- At altitudes above 1,000 feet in a weighted-gauge canner, process at 15 pounds pressure.
7 pounds of 2- to 2 1/2-inch diameter beets
4 to 6 onions, peeled to 2 to 2 1/2 inches in diameter(if desired)
4 cups white or cider vinegar (5 percent acidity)
1 1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
Recommended process times in boiling-water bath canner
|Style of pack||Jar size||1-1,000 ft.||1,001-3,000 ft.||3,001-6,000 ft.||6,001-8,000 ft.|
|Hot||Pints or quarts||30 min.||35 min.||40 min.||45 min.|
Variation: Pickled whole baby beets. Follow above directions but use beets that are 1 to 1 1/2 inches in diameter. Pack whole – do not slice. Onions may be omitted.
For more recipes, see:
U.S. Department of Agriculture. (2009). Complete guide to home canning (Rev. ed.). (Agriculture Information Bulletin No. 539). Washington, DC: Author. (http://nchfp.uga.edu/publications/
University of Georgia Cooperative Extension. (2006). So easy to preserve (5th ed.). Athens, GA: Author. (http://setp.uga.edu/)
- Michigan State University Extension. (2005). How much should I buy? A guide to fresh fruits and vegetables for home cooking. (CYFC064). East Lansing, MI: Author.
- Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th edition. Cooperative Extension University of Georgia, 2014.
- University of Illinois Extension. Watch your garden grow. Retrieved from http://urbanext.illinois.edu/veggies/
Prepared by: Linda Huyck, MSU Extention educator