Canning pickled beets:
Choose either small baby beets, which can be pickled whole or use beets no larger than 2 ½ inch in diameter. These will make the best pickled beets.
Beets must be cooked before pickling. Trim the beet top leaving one inch of stem and the root; this will prevent bleeding and maintain a nice bright red beet color. Cook the beets in boiling water until tender. Remember to drain the beets and toss the cooking water. After cooling beets, trim the stems, remove the roots, and slip the skins. Baby beets can be pickled whole; larger beets should be sliced into uniform slices. Visit the National Center for Home Food Preservation for the rest of the recipe.
Since these beets are pickled, they can safely be processed in a boiling water bath canner.
Process times at Altitudes of
|Style of pack||Jar size||0-1000 ft||1001-3000 ft||3001-6000 ft||Above 6000 ft|
|Hot||Pints or Quarts||30 min||35 min||40 min||45 min|
Here is a link to other tested pickled vegetable recipes from the National Center for Home Food Preservation.