For best flavour and texture, select fresh, deep red coloured beets 1-2 inches (2.5-5 cm) in diameter. After preparation, scrub hands with table salt to remove red beet juice stains.


  • 2-3 1/2 lb (1-1.5 kg) beets (without tops) per 1 L jar
  • Water
  • Salt, optional


  • Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash beets. Leave 2 inches (5 cm) of stem and tap root to avoid bleeding. Boil until skins slip off. Rinse in cold water; remove skins; trim off stems and roots. Leave baby beets whole; slice or dice medium or large beets. Season with salt, if desired: 1/2 tsp. (2 ml) per 500 ml jar; 1 tsp. (5 ml) per 1 L jar.
  • Pack beets into a hot jar, adding hot liquid to within 1 inch (2.5 cm) of top rim (head space).
  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot liquid. If stacking jars, place a second rack between layers of jars.
  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated at 10 lb (69 kPa) in weighted gauge pressure canner:
    • Jar Size Time
    • 500 ml 30 minutes
    • 1 L 35 minutes
  • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.