Home Canning Pickled Beets ?>

Home Canning Pickled Beets

Home canning pickled beets is a good way to get started canning. With canning pickled beets, you don’t have to make a very big batch to start out. They taste great and can’t be bought at the store. You will need small, young, firm beets, a large bowl, stock pot, jars, flats, rings, a small bowl, a paring knife, table knife, tongs, a large pot or canner, sauce pan, a rack to place inside the pot or canner, a roll of paper towels, a timer and sugar.

Preparation For Home Canning Pickled Beets

Pouring hot water into jars to keep them warm for home canning.
Filling home canning jars with hot water to keep the jars hot.

As with all home canning projects, jars should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot water in a small bowl until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.


Beets being washed.

Beets being boiled.

Before home canning pickled beets, wash them with warm water. Place the beets in a stock pot of boiling water. The water should cover the beets and boil until tender when poked with a fork. For 2″ diameter beets, should take about an hour. For bigger beets, allow for more time. Rinse quickly in cool water. Peel off the skin, cut off the both ends and slice. Set the sliced beets aside.

Boiled beets peeled and sliced.

Prepare your syrup in a large pot. Combine 2c water and 2c + 1-2T of sugar, 2c apple cider vinegar, 1t cloves, 1t allspice and 1T cinnamon. Mix ingredients together in a large pot and bring to a boil. Add the cooked, sliced beets and boil for 10 minutes in the syrup.

Beets boiling in pickling syrup.

Home Canning Pickled Beets Or Processing Pickled Beets

Take a hot jar, pour out the water (or pour it into another jar, if it is still hot), put the sliced beets into the empty hot jar. Fill the jar until you have about two inches of “head” space above the beets. Then, pour in enough of the hot syrup to cover the beets. Allow for half an inch of head space above the syrup and beets.

Filling hot jars with boiling pickled beets.

After placing the beets in the hot jar, run a clean table knife down the inside of the jar along the side in two or three places to gently remove any air bubbles that may have been trapped by the syrup.

Wipe the mouth of the jar with a wet clean paper towel. Use the tongs to remove a flat from the hot water in the small bowl. Place a hot flat on the top of the jar and then screw the ring on the top of the flat and jar until the ring is hand tight. Repeat until you have used all your sliced beets. The jars should seal on their own if packed boiling hot. The flats will sink down in the middle and you will hear a popping sound when they seal. Follow-up this process with a hot water bath in a large pot if the jars do not seal on their own when home canning pickled beets.

Hot jars of beets cooling.

Home Canning Pickled Beets -If The Lids Don’t Seal on their own

Place the rack in the pot or canner, the rack should be about half an inch off the bottom of the pot or canner. Fill with enough boiling water so that the water level will be an inch over the top of the lid on the filled jars. The water should be near boiling when the jars of pickled beets go in the pot. Only prepare as many jars as will fit into your pot or canner at a time. The jars need to stay hot when canning pickled beets.

Hints For Home Canning

Run a pot of clean water through the brew cycle of your coffee pot, you can use this always heated water to fill the jars and and pour over the flats.

You can also process beets in a pressure cooker after you pack them in jars and put the flats and rings on the jars.  ALWAYS follow the directions that come with your pressure cooker.

See our How To pages for more information on home canning and
food preservation. Store your home canned food in a cool, dry place such as a basement or root cellar.