How to Can Beets
Fresh beets preserved by pressure canning.
The Short Answer
Plain beets must be pressure canned. Process pints for 30 minutes and quarts for 35 minutes at 10 PSI. Pickled beets can be water bath canned.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Beets
Leave 1 inch of stem. Boil until skins slip off. Peel and slice.
Headspace: 1 inch
Step-by-Step: Canning Beets
- Leave 1 inch of stem and root on beets.
- Boil until skins slip off, about 25-30 minutes.
- Cool, slip off skins, trim, slice or cube.
- Pack hot beets into jars. Cover with boiling water.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Leave stems and roots on during cooking. Trimming too close causes beets to bleed out their color, leaving pale canned beets instead of deep ruby red.
Safety Notes
Important: Plain beets are low-acid and require pressure canning. Pickled beets with vinegar can be water bath canned.
The Bottom Line
Beets must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Only pickled beets with a tested vinegar brine recipe. Plain beets must be pressure canned.