Gardening, Harvesting & Preserving/ Preserves & Canning/ Recipes

Canned Pickled Beets Recipe

This Canned Pickled Beets Recipe makes pickling beets easier than you think! 
How to Make Canned Pickled Beets & Recipe! It's easier than you think to make these delicious pickled beets at home! Recipe from @kitchenmagpie.  #Canning #pickles #preserving #beets

Ah, pickled beets. These purple beauties are most certainly a taste of my childhood as my Grandma canned beets in great numbers. Unlike most children, I have loved beets since I was a young ‘un running around my Grandma’s Manitoba farm in the hot summer sun.

I could have eaten them from the jar happily all day long, but alas, these were a truly coveted treat,  usually reserved for big family dinners along with a wild duck or a beautiful venison roast.

Now that I’ve taken on the canning and preserving role that my Grandmother did for so many years, I understand why they weren’t simply a snack for hungry children’s bellies and I was shooed out to the garden to find something else.

Canning is hot, sweaty, nasty at moments darn hard work.

Oh yes, Pinterest and so many other websites make it look so glamorous and easy to boot! Suzy Homesteader in her little white chef’s kitchen, canning away merrily all day long, children sitting nicely at the table and the house so perfectly clean around you.

They lie.

Every single, stinking one of them.

Canning is messy. Canning takes an organized mind-which I sadly lack some days- and canning takes a lot of reading, research and smarts as well. Is it worth it? Absolutely! I sincerely wouldn’t want anyone walking away from my site thinking that they are a failure because they aren’t smiling and happy like so many writers portray it.

You’re gonna sweat.

You’re gonna swear.

And you are going to be proud of yourself.

Sure, your kitchen will be a disaster, but canning in-season, fresh food with no preservatives, no chemicals leaching out from tin cans and knowing exactly what is in your food is worth it!

 How to Make Canned Pickled Beets & Recipe! It's easier than you think to make these delicious pickled beets at home! Recipe from @kitchenmagpie.  #Canning #pickles #preserving #beets

The recipe I used is from the Atco website and can be found below in my printable recipe. The one thing I would like to stress is that beets are a non-acidic food, meaning in layman terms that they are more dangerous to can with.

Non-acidic foods that are canned can be a breeding ground for botulism, as well as many other things if you don’t follow the directions carefully. The risk is very minimal, however let’s remember that we are feeding our families with this food.

A few hard and fast rules that I obey for safe canning of non-acidic foods all the time.

1) Never, ever change the vinegar to water ratio in a recipe for canning non-acidic foods. These recipes have been developed in labs to ensure the correct amount of acidity required to eliminate the chance of botulism. Botulism grows in an air-free, low-acidic environment. See how canning gives it the perfect breeding ground? When we can vegetables we seal low acid food into an oxygen free environment.  I myself do not change a recipe ever. The only thing you may alter is spices. That’s it. Nothing else.

2) Always process the food for the exact times given. Do not boil your vinegar mixture more than the recipe states. Do not skip the processing time. Find out your altitude and process accordingly.

3) Read the website The National Center For Home Food Preservation because it has all the real facts. Start with the FAQ then delve into the recipes.

4) Fitting in with number three, always take your recipes from reputable sites. I’ve seen some canning recipes that just scare me, to be honest. The vinegar ratios are way off and they promote unsafe and un-recommended methods of canning. Remember, anyone can write a recipe, but you have no idea if it’s a safe one!

 How to Make Canned Pickled Beets & Recipe! It's easier than you think to make these delicious pickled beets at home! Recipe from @kitchenmagpie.  #Canning #pickles #preserving #beets

So now that I’ve scared you off canning forever, here’s the recipe!

Truly, it’s a tried and true tested recipe from the Blue Flame Kitchen, so don’t worry! Like I said, before you make any canning recipes with vegetables, ask where the recipe is from, just to be safe. Or better yet, just head to the Atco website or check out all the amazing recipes on the  The National Center For Home Food Preservation

So what has everyone else been canning? I have so many recipes to share with you these next few weeks, I’ve been a busy canning bee!

Thanks for stopping in!

Happy Canning!

Love,

Karlynn

 How to Make Canned Pickled Beets & Recipe! It's easier than you think to make these delicious pickled beets at home! Recipe from @kitchenmagpie.  #Canning #pickles #preserving #beets

Print

Canned Pickled Beets Recipe


  • Author: Karlynn Johnston
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 65 min

Ingredients

  • 4 – 5 lb small beets 40 – 48
  • 2 tbsp pickling salt
  • 1 1/2 cups white sugar
  • 3 cups white vinegar
  • 2 tbsp mixed pickling spice tied in cheesecloth bag
  • 1 cup water

Instructions

  1. Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.
  2. In a large boiling pot of water, cook the beets until barely tender.
  3. Remove from the stove.
  4. Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.
  5. Cut off the tops and the roots completely, then remove the skin.
  6. Peel and slice beets into preferred size, I like larger chunks and not slices.
  7. Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.
  8. Add the beets to the pickling liquid and return to a boil.
  9. Remove the spice bag.
  10. Carefully ladle te beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.
  11. Remove any air bubbles with a non-metal utensil.
  12. Add additional pickling liquid, if needed, to keep the proper headspace.
  13. Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!
  14. Seal the jars and process for 35 minutes in a boiling water bath.
  15. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.

Nutrition

  • Serving Size: 4

 

 

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49 Comments

  • Reply
    Joseph Delawsky
    September 27, 2017 at 10:38 am

    karlynn
    i absolutely love your comments thankyou for sharing your knowledge

  • Reply
    Ann Mayo
    August 26, 2017 at 5:17 pm

    Hi;

    I’d like to use this recipe, but I only have a pressure canner. Would you please let me know how many pounds of pressure I should use and for how many minutes?

    Thanks,
    Ann

    • Reply
      Karlynn Johnston
      September 18, 2017 at 6:59 am

      Hi Ann,

      You would have to check that out on the home preservation website I linked to!

  • Reply
    Diane
    July 26, 2017 at 4:54 pm

    I just made this recipe! I did cut my beets though, they were big. This is my second shot at this ,the last recipe had too much vinegar although after reading your recipe I might have boiled the brine too long. Don’t you hate it when people readjust your recipe ? I do not like pickling spice or cloves, so I don’t use them, I will have to write back and let you know how they are, can’t wait 🙂

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:44 pm

    They look ok for fridge pickles to me. Her advice to water bath can them for only 5 minutes is definitely off, and no mention of adjusting for altitude either.

    All the recipes I checked earlier this year for canning pickles suggested boiling for 20m.

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:40 pm

    You can’t change the ratio of vinegar to water safely. The sugar is there mostly as a flavouring (I think) so you could use less, but don’t reduce the amount of vinegar unless you’re making a small batch and reducing the amount of water in the same ratio.

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:38 pm

    Non-stick cookware counts too.

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:38 pm

    Anything can be intimidating when your first start.

    I’ve gotten a fair number of my friends started canning, and baking. I’ve found that most people learn better and become confident quicker if they learn in person from a friend or family member. Since I learned all sorts of cooking and preserving from my mom and grandmothers this makes sense to me. So I pass it on by sharing with my friends.

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:37 pm

    Do your pickled green tomatoes still have a crunch to them when you open the jars?

    I ended up tossing about 10lbs of green tomatoes at the end of this season (after making a big batch of salsa with the rest of my green tomatoes) because I thought it would be awful if I went to all the effort of canning, and then we hated them because they were mushy.

    If they did stay crunchy would you mind sharing your method/recipe?

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:35 pm

    The seeming conflict is because with regular beets you’re not adding vinegar.

    Vinegar itself kills bacteria and creates a hostile enough environment that they can’t grow.

    So if you’re just canning beets you need to pressure can them, but for pickling a water bath is sufficient because of the vinegar. At least, that’s my understanding.

  • Reply
    Becky Shepherd
    February 1, 2017 at 4:33 pm

    Is it just a taste issue? I love the taste of vinegar and I’ve been trying to figure out if upping the acidity (aka either adding more vinegar than water, or using pickling vinegar instead of ‘regular’) is as dangerous as increasing the amount of water.

  • Reply
    LarryWard
    October 4, 2015 at 2:49 am

    I have raised golden beets for the past couple years. They taste better to me and there is no bleeding. I have found that if you wash the beets, wrap them each in aluminum foil, drizzle them with olive oil and cook them in a crockpot overnight in the morning the tops and roots are cut off and the skin will peel right off. Then you can eat them or can them easier.

    Also in my basement is an old stone potato bin that I store my beets in. The bin is filled with sawdust and the beets are buried in it ( not touching each other). I have had beets that have been in the bin for 2 years and had no loss of firmness or flavor. They were put in with 1 inch of top and the root intact and covered completely. Took some out this morning that were grown last year and they are still perfect. I will be pressure canning them tomorrow. 

    we have done the same with Detroit Reds and Cylindras with the same results.

  • Reply
    VinegarDilemma
    August 14, 2015 at 10:14 pm

    So many recipes call for “white vinegar” – does this refer to 5% acidity vinegar or the pickling vinegar (7% acidity) – they’re both white!  Which one is used in the recipe you provided from Atco?  I really wish recipes were clearer.  A 2% difference in acidity does make a difference (or else it wouldn’t be recommended for pickling).  Also, many canning books I read, although they say to “seal” the jars, don’t say if the beets should be in a hot water bath as your recipe mentions.  I always did my beets in a hot water bath, but now would like some clarification.  (I tried the pressure cooker/canner method, followed it to a T, and YUK … very disappointing end results – beets were waaayyy overcooked and pigmentation nearly gone.  I should add, however, that it’s been nearly a week since that poor batch – pressure canner – and the pigmentation did return somewhat.  I will likely use in either BBQ sauce recipes or other vinegar-type recipes – just so I don’t have to throw it away.)

    • Reply
      VinegarDilemma
      August 14, 2015 at 10:26 pm

      I should also add:  The reason I tried canning a batch of beets in a pressure canner last weekend is because I was reading over the several books I have on preserving foods, etc.  They all say that the only safe method to preserve/can low acidic foods (e.g., beets) is to use a pressure canner.  Yet, the Atco recipe you provide says to use hot water bath.  The more I read to try to “perfect” my method and ensure my food is safe for consumption (without the fear of botulism or other micro-organisms spoiling my hard work), the more confused I get.  I’m reminded of the days my mother preserved the garden foods for the long winter months.  I can assure you that with 11 hungry children, there were luxuries in the home (but there was love ;o) – she certainly never owned a pressure canner.  Maybe it was Providence, but we never died from her method of canning beets (everything was kept hot and into the jars and sealed – not even put in a hot water bath!).  My sister has been using her beet recipe for decades (same as her mother-in-law’s recipe), and to date, no one has ever gotten botulism or died from their methods of canning beets.  Now I’m wondering if beets really need to be in a hot water bath at all if everything is hot once the cap is on the jars, and they all seal properly.  Your comments are appreciated ;o)

      • Reply
        TedKompu
        October 17, 2015 at 1:56 am

        @VinegarDilemma Pressure canning is the only safe alternative unless you use the appropriate amount of vinegar with the water bath method.  The main reason is that only pressure canning generates sufficient heat to eliminate risks of botulism.  The water bath method is equally safe as long as you use the right amount of vinegar which controls the development of botulism.  I highly recommend you to consult the following links for detailed instructions on how you can use your pressure canner to process beets (http://nchfp.uga.edu/how/can_04/beets.html) or the water bath method to pickle your beets safely (http://nchfp.uga.edu/how/can_06/pickled_beets.html).

        I hope this helps!

    • Reply
      thekitchenmagpie
      August 7, 2016 at 2:47 pm

      They are two different things, so I mean white vinegar, not pickling. Pickling vinegar can be SO harsh at 7% that it’s not that commonly used, normal 5% white vinegar is the standard. 

      http://nchfp.uga.edu/how/can_06/prep_foods.html

  • Reply
    Jb
    August 8, 2015 at 6:57 pm

    Regular or pickling vinegar?

    • Reply
      thekitchenmagpie
      August 7, 2016 at 2:49 pm

      @Jb Always regular unless specified as pickling, as pickling can be too acidic flavour-wise for some canning.

  • Reply
    AdlaiArmundsen
    June 5, 2015 at 6:23 pm

    BS.  Canning is no harder than anything else.  You plan, then you lay out your tools and other supplies.  Wash the produce, make jars and bands sterile, simmer the lids but don’t boil.  180 degrees is fine. Do small batches and don’t rush and be CLEAN!  I’m a guy and don’t find it hard at all.   I did 30 quarts of pickled green tomatoes, 5 pints of hot sauce and 12 pints of applesauce and I didn’t sweat a drop.   This year I plan to do pickled onions, beets and  lima beans. 

    • Reply
      freddiemercury
      September 4, 2015 at 2:47 pm

      AdlaiArmundsen If you are A GUY, what the hell are you doing canning green tomatoes? 

    • Reply
      thekitchenmagpie
      October 5, 2015 at 8:21 pm

      AdlaiArmundsen I’m super glad that you don’t find it hard however I run a website encouraging beginners by being HONEST about everything. And canning I find hard. Baking, no, canning yes.

  • Reply
    surferman67
    October 18, 2014 at 9:04 pm

    I used your receipt for pickling beets had a heck of a time trying to get the skins off did like you said just didn’t want to come off

    • Reply
      Zeddy
      October 20, 2016 at 2:05 am

      surferman67 my baba was always a fan of don’t boil the beets at all and just cut / peel the skin off like anything else. She wasn’t wanting to play!

  • Reply
    descott204
    August 24, 2014 at 2:31 pm

    Hi… im working on preserving beets and i am wondering if it would be a big deal to cut and peel the beets prior to cooking them.  is it that they lose too much flavour?  thanks for your great tips..Dianne

  • Reply
    sharon
    October 10, 2013 at 6:58 am

    I am at present in the midst of pickling 30 pounds of garden fresh beets with garden fresh added garlic.

  • Reply
    Laura T
    October 5, 2013 at 10:58 pm

    i’ve been floundering alone in my kitchen for the last couple of years learning how to can, yet i come from a long line of very talented women canners so for as much as alot comes naturally, i actually knew nothing and am learning off the internet….., your introduction i just read had me laughing and has renewed my hope in continuing to learn  how to can our foods, and hopefully teach my daughter…..thanks!

  • Reply
    Khouse
    October 4, 2013 at 6:28 pm

    Just finished pickling most of a bushel of beets. LOVE it. Peeling them is the worst job but I love canning much I am still happy. Also canned tomatoes, red peppers, jalapeno peppers, corn reli

    • Reply
      DalboDude
      January 7, 2015 at 6:10 pm

      Khouse After the beets are cooked use a metal or plastic pot scrubber and just scrub the skins off, easy.

  • Reply
    JoAnnGillis
    September 27, 2013 at 7:50 pm

    Is it safe to pickle beets with the having the same amount of vinegar and sugar.

    Thanks.

    • Reply
      sharon
      October 10, 2013 at 6:57 am

      JoAnnGillis Yes, you can use equal sugar and vinegar. I have canned pickled beets using only this , one spice for forty years. 🙂

  • Reply
    jo p
    September 9, 2013 at 10:55 pm

    I don’t know how my mother did it.  She worked full time as a single mother, raised a huge garden, did all the housework, laundry, etc., and canned all the food.  Just the small amount of canning I have done this year has about done me in, but, as you said, it’s worth it.

    • Reply
      thekitchenmagpie
      September 10, 2013 at 12:22 am

      @jo p I know. We forget the fortitude of the generation that HAD to can as a way of life and making sure you had food all winter!  Worth it but man, when I think of what my Grandma put up every year? Crazy!

  • Reply
    jo p
    September 9, 2013 at 10:52 pm

    My mother made pickled beets when I was growing up that I loved.  She didn’t use any spices.  I absolutely hate cloves, so she left them out.  Glad to see your recipe as my mother’s recipe is very minimal, so I will follow yours leaving out the spices.  My mother’s recipe was:  Cut tops off beets. Boil beets about 1/h hour or until tender.  Skin.  1 cup vinegat to 1 cup sugar. Bring to boil and drop in beets.  Bring to boil and can.  I have a pickle relish recipe that was my great grandmother’s that called for 5 cents celery seed, 5 cents mustard seed, and 2 1/2 cents tumeric.  So funny.

    • Reply
      thekitchenmagpie
      September 10, 2013 at 12:23 am

      @jo p Oh my goodness, what a recipe! I love pickle relish!

  • Reply
    Emily Ouellette
    August 14, 2013 at 1:13 pm

    yumm! i remember my grandma used to dill different stuff and I always wanted to try it for myself. Now I can 🙂

  • Reply
    Karlynn Johnston
    August 14, 2013 at 2:18 am

    Non-reactive cookware = clay, enamel, glass, plastic, or stainless steel.

    I’m surprised Jim eats canned goods at all lol!

  • Reply
    Melanie
    August 14, 2013 at 12:30 am

    What exactly is a non-reactive pot? Are there certain metals we should avoid? I safely do all my canning the high pressure way so I can do no-vinegar beets safely and crack a can open to make borscht in the middle of winter. Jim, my microbiologist husband, is terrified of unsafe canning. TERRIFIED. You know how many botulism microbes it takes to make you sick? ONE. You know how many ways there are to cure botulism? FEW. You know what one of the very likely effects of botulism is? DEATH. Yep. I once saw a picture from the 1920s (ish) of a funeral for an entire family of 8 or 10 who had dies from botulism. Terrible. Know your canning and stick to the tried and true researched recipes! http://www.cdc.gov/features/homecanning/

  • Reply
    Genevieve Olivier
    August 14, 2013 at 12:24 am

    I actually want to make some pickled Golden Beets.

  • Reply
    Genevieve Olivier
    August 14, 2013 at 12:23 am

    My mom makes a mean pickled beet. Gonna make some in the fall.

  • Reply
    The Kitchen Magpie
    August 14, 2013 at 12:00 am

    Yes, shades of a Canadian childhood I tell you! A lot of this generation of kids is missing out, sadly. I’m always reminded of my grandma when I eat these…

  • Reply
    Donna McGougan
    August 13, 2013 at 11:58 pm

    One of my childhood favs too!!

  • Reply
    The Kitchen Magpie
    August 13, 2013 at 11:58 pm

    Oh and plus, fridge pickles are exposed to oxygen, making the whole no-air seal not a big thing, so a lower ratio is ok for those. But I like higher ratio for TASTE! I can’t wait to share the recipe, they are SO GOOD!

  • Reply
    Genevieve Olivier
    August 13, 2013 at 11:54 pm

    We used the Bernardin pickle anything recipe in their book. Used cukes and zucchini. I found the brine a bit sweet. But won’t know how they are for a couple weeks. Tonight we are doing dill pickles with more tang.

  • Reply
    The Kitchen Magpie
    August 13, 2013 at 11:52 pm

    I just made fridge pickles with carrots (recipe soon) and my vinegar ratio is far higher than that…I always just count on Atco or that home preserving site….BUT I haven’t made dill pickles yet!

  • Reply
    Genevieve Olivier
    August 13, 2013 at 11:49 pm

    This is one a friend pointed out to me earlier that seemed off somehow. http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350

  • Reply
    The Kitchen Magpie
    August 13, 2013 at 11:44 pm

    I get really scared sometimes when I read some of those recipes out there. Fruits are fine to alter sugar and stuff because of their high acidity but vegetables? I never mess with them. Lab proven recipes only for my family!

  • Reply
    Genevieve Olivier
    August 13, 2013 at 11:42 pm

    So true about different recipes that sorta skip steps or have odd ratios. We are too scared to mess with recipes while still learning.

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