Enjoy fresh beets year-round thanks to your pressure canner. These ones are delicately seasoned with citrus and thyme.

Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr 30 mins
process:
30 mins
cook:
10 mins
Servings:
24
Yield:
6 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim beets, leaving 1 inch stems; scrub well. Place beets in a 8- to 10-quart pot. Add enough water to cover beets. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (beets will not be tender throughout). Drain and cool. Remove skins and trim off stems and roots. Cut into 1/2-inch slices. Return sliced beets to the pot. Add water, orange peel, orange juice, thyme, and salt. Bring to boiling.

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  • Ladle beets and liquid into hot clean pint canning jars, leaving a 1-inch headspace. If necessary, cut larger beet slices in half crosswise to fit. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner, at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner (start timing when canner reaches 10 or 11 pounds pressure), for 30 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

  • To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

Nutrition Facts

48 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 369mg; potassium 345mg; carbohydrates 11g; fiber 3g; sugar 8g; protein 2g; trans fatty acid 0g; vitamin a 64IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 111mcg; vitamin b12 0mcg; calcium 19mg; iron 1mg.
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