Canning Roasted Beets Recipes

CANNING BEETS

Canning Beets image

Canning Beets

Provided by Sharon Peterson

Number Of Ingredients 8

Ingredients

Beets
Canning salt (optional)
Water
Pressure Canner
Large pot or blancher
Canning jars, seals and rings
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

CANNING ROASTED BEETS

Canning Roasted Beets image

The best recipe for canning beets plain (not pickled).

Provided by Our Little Homestead

Number Of Ingredients 2

Ingredients

whole unwashed, uncut beets
water

Steps:

Preheat oven to 425° F. Line a shallow baking dish with foil. Cut leaves off beets, leaving 1 inch of stem. Do NOT cut roots or wash. Place unwashed beets on foil and bake for 30 minutes to 1 hour, or until beets are tender and skin will come off easily (time will depend on size of beets).
Let beets cool until you are able to handle them, but do not let them get too cool. Cut off stems and roots and peel beets. Give a quick rinse under water.
You can can small beets (1 inch in diameter) whole. All sized beets you can slice them (1/2 inch thick) or dice them (1/2 inch cubes). Cut up your beets how you wish and put in clean, HOT pint or quart jars, leaving 1 inch headspace.
Boil some water (I use my trusty tea kettle). Slowly pour over beets in jar, leaving 1 inch heaspace. Remove bubbles and adjust headspace, if needed.
Wipe rims of jars with a damp cloth and apply lids to jars. Place jars in prepared pressure canner (please see your pressure canner manual for operation instructions specific to your canner).
Process pint jars for 30 minutes and quart jars for 35 minutes at the pressure for your elevation - See table below.

BAKED BEETS

Baked Beets image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 (15-ounce) cans sliced beets, drained
1 shallot, thinly sliced
1 tablespoon extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

TASTY ROASTED BEETS

Tasty Roasted Beets image

Try roasting beets, it is easy and quick.

Provided by cookingtwist

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch sea salt, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g

PICKLED BEETS (FOR CANNING)

Pickled Beets (For Canning) image

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h

Yield 6 pints

Number Of Ingredients 8

Ingredients

35 -40 small beets, unpeeled
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves

Steps:

In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
Process in a boiling water bath for 12 minutes.
Cool on a rack.

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