Canning Beets

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


Select small, young, fresh beets; wash, put them into boiling water and boil carefully for 30 minutes, then remove the skins. Pack the beets into quart jars, add warm, salted water, and a little vinegar, if desired, adjust rubbers and seal. Put jars in large boiler, with rack at the bottom. Cover jars entirely with warm water and cover boiler. Let come to a boil gradually and boil for 24 hour. Lift jars from boiler and run warm beeswax around rubbers.

Young carrots and turnips may be canned the same way.