Title: Canning beets (whole~ cubed~ or sliced)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  Quantity: An average of 21 pounds (without tops) is needed 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.
  
  Quality: Beets with a diameter of 1 to 2 inches are preferred for
  whole packs. Beets larger than 3 inches in diameter are often fibrous.
  
  Procedure: Trim off beet tops, leaving an inch of stem and roots to
  reduce bleeding of color. Scrub well. Cover with boiling water. Boil
  until skins slip off easily; about 15 to 25 minutes depending on
  size. Cool, remove skins, and trim off stems and roots. Leave baby
  beets whole. Cut medium or large beets into 1/2-inch cubes or slices.
  Halve or quarter very large slices. Add 1 teaspoon of salt per quart
  to the jar, if desired. Fill jars with hot beets and fresh hot water,
  leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used. Table 1. Recommended
  process time for Beets in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 30
  minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Beets in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts. Process Time: 30
  minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
  Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias