Beets

Trim tops of beets leaving 1 inch of stem.  Leave stem and top of root to prevent bleeding and loss of color.  Wash thoroughly.  Cover with boiling water and boil 15 – 25 minutes, until skins slip off easily.  Remove skins, stems and roots.  Small beets may be left whole.  Cut medium or large beets into cubes or slices.  Pack beets into jars, leaving ½ inch head space.  Add ½ tsp. salt if desired.  Fill jar with hot water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on bottles. 

Pressure cook - Process at 10 pounds pressure:
          – Pints 30 minutes
          – Quarts 35 minutes

Process at 15 pounds pressure – pints and quarts 20 minutes.