Preserving recipe
Pressure canning diced beetroot
Beetroot as a long-lasting vegetable store. Canned plain and later usable in many different dishes.
45 min.
45 min.
16
8
Medium
Ingredients
3 kg beetroot
2.5 l water
25 g salt optional
Possible after opening:
add vinegar, oil, onions or spices fresh.
Do not add before canning:
dairy products, flour, starch or thick marinades.
Method
2. Pre-cook the whole roots in water until the skin comes off more easily. Do not cook until too soft.
3. Let the beetroot cool slightly, peel and cut into cubes.
4. Bring the water with optional salt to the boil.
5. Fill the hot beetroot cubes into clean preserving jars.
6. Top up with hot water and leave enough headspace.
7. Wipe the jar rims clean and close the jars.
8. Process only in a pressure canner according to the appliance instructions and tested times for beetroot.
9. After opening, heat completely or use for salads only after safe storage and further preparation.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Beetroot is a low-acid vegetable when canned without sufficient acid. This recipe is not a vinegar preserve and must not be processed in a water bath. Use only a pressure canner.