Publicité
Les langues disponibles
Les langues disponibles
Raw pack method:
jars tightly with raw beans, leaving 1-inch of headspace. If desired, add 1
teaspoon of canning salt per quart, to the jar. When all jars are filled, add
boiling water, leaving a 1-inch headspace. Remove any bubbles. Wipe
rims; center lids and screw on the jar bands. Place the jars in the canner
and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of
Pack
Hot & Raw
Beets: Whole, Cubed or Sliced
Quantity:
You will need approximately 21 pounds of beets (without tops) 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.
Method:
Pressure Can
Procedure:
Select beets that are no larger than 1 to 2 inches in diameter for
whole packs. Larger beets need to be cut. Trim off beet tops, leaving an inch of
stem and roots to reduce bleeding of color. Scrub and rinse well. Beets should
only be canned using the hot pack method:
Hot pack method
water. Boil until skins slip off easily, about 15 to 25 minutes depending on
size. Remove skins, and trim off stems and roots. The beets should remain
warm or hot going into the jars. Leave baby beets whole. Cut medium or
large beets into 1/2-inch cubes or slices. Halve or quarter very large slices.
If desired, add 1 teaspoon of canning salt per quart, to the jar. When all
jars are filled, add boiling water, leaving a 1-inch headspace. Remove any
bubbles. Wipe rims; center lids and screw on the jar bands. Place the jars
in the canner and process following the recommendations below.
34
Bring a large pot of water to a boil. Fill prepared
Process
Jar Size
Time
Pints
20 minutes
Quart
25 minutes
: Place beets in a large pot and cover with boiling
0-4000 feet
4000-8000
(10PSI)
feet (15PSI)
Setting 2
Setting 2
Setting 3
Setting 3
Publicité
