If you love beets and want to preserve their natural flavor without the tang of pickling, this list is for you. Canning beets without pickling involves preserving them in ways that keep their earthy sweetness intact, using safe, USDA-approved methods. Whether you’re a home canner looking to diversify your beet storage or just want to enjoy fresh-tasting beets year-round, these seven techniques will guide you through effective preservation without vinegar or brine.
1. Pressure Canning Whole Beets
Pressure canning whole beets is the most straightforward method to preserve beets without pickling. After washing and trimming the roots, you boil or steam the beets until tender but still firm, then pack them into sterilized jars with boiling water. Because beets are low-acid vegetables, pressure canning at 10-15 psi for 30-35 minutes (depending on altitude and jar size) is required to kill harmful bacteria. This method keeps beets close to their natural texture and flavor, perfect for later roasting, slicing, or salads.
2. Pressure Canning Beet Slices or Cubes
Slicing or cubing beets before canning reduces processing time and allows for quicker use after opening. After peeling and cutting, the beets are boiled briefly, packed hot into jars, and covered with boiling water. Pressure canning for 30 minutes at 10-15 psi ensures safety. This method is ideal if you want ready-to-use beet pieces for soups, stews, or side dishes without the sourness of pickling.
3. Canning Beet Puree
Beet puree is a versatile ingredient for soups, sauces, or smoothies. To can puree safely, cook beets thoroughly, then puree them without adding any acid. Use a pressure canner to process pint jars for 35 minutes at 10-15 psi. Pureeing before canning allows for easy portioning and reduces prep time later, while preserving the natural beet flavor without vinegar.
4. Hot Pack Method for Canning Beets
The hot pack method involves cooking beets before packing them into jars, which helps remove air and improves texture retention. After boiling or steaming, the beets are packed hot into sterilized jars, covered with boiling water, and then processed in a pressure canner. Hot packing reduces jar breakage risk and enhances shelf life, making it a preferred method for many home canners wanting pure beet flavor.
5. Raw Pack Method for Canning Beets
Though less common, the raw pack method involves packing raw, peeled beets directly into jars and covering with boiling water before pressure canning. This method requires a slightly longer processing time (about 40 minutes at 10-15 psi) to ensure safety. Raw packing preserves more of the beets’ natural crunch but may result in a slightly less uniform texture compared to hot packing.
6. Using Steamed Beets for Canning
Steaming beets before canning is an alternative to boiling that can help preserve nutrients and color. After steaming until just tender, peel and pack the beets into jars with hot water, then process in a pressure canner. Steamed beets tend to have a brighter color and firmer texture, making this method worth trying if you prefer a more vibrant preserved beet.
7. Freezing Beets as an Alternative to Canning
While not a canning method per se, freezing cooked beets is a popular way to preserve beets without pickling. After cooking and peeling, beets can be sliced or pureed and frozen in airtight containers for up to 12 months. Freezing retains the fresh taste and texture well and requires no special equipment beyond a freezer, making it a simple alternative for those who prefer not to can.
How to Choose
Choosing the right method depends on your equipment, intended use, and texture preference. Pressure canning is mandatory for safety with beets since they are low-acid vegetables; water bath canning is unsafe without pickling. Hot pack methods improve texture and shelf life but require more prep time, while raw pack is quicker but may affect texture. Purees offer convenience but differ in use from whole or sliced beets. Steaming preserves color better than boiling, and freezing is a no-canner option for short- to medium-term storage. Consider how you plan to use your beets and balance safety, texture, and flavor when selecting a method.
Frequently Asked Questions
Can I can beets without adding vinegar or lemon juice?
Yes, but you must use a pressure canner to safely process beets without acid because they are low-acid vegetables and can harbor botulism bacteria if not processed correctly.
How long do canned beets last on the shelf?
Properly pressure canned beets can last 12 to 18 months when stored in a cool, dark place. Always check seals and appearance before use.
Is it necessary to peel beets before canning?
Peeling is recommended because beet skins can affect texture and color. You can peel before or after cooking; cooking softens skins for easier removal.
Can I reuse pickling recipes but omit the vinegar to can beets?
No. Omitting vinegar turns a high-acid recipe into a low-acid one, requiring pressure canning to ensure safety. Simply omitting vinegar and using water bath canning is unsafe.
Does pressure canning affect the taste or texture of beets?
Pressure canning softens beets but preserves their natural sweetness better than pickling. Texture can be firmer with hot pack and steaming methods compared to raw pack.
Can I freeze beets instead of canning them?
Yes, freezing cooked beets is a safe and easy alternative that preserves flavor and texture well for up to a year, but it requires freezer space and doesn’t provide shelf-stable storage.
Final Thoughts
Canning beets without pickling is entirely possible and rewarding for those who prefer their natural, earthy flavor without added acidity. Using USDA-approved pressure canning methods ensures safety while preserving texture and taste. Whether you choose whole, sliced, pureed, or steamed beets, the right method depends on your equipment and how you plan to use your stored beets. For quick and easy storage, freezing remains a viable alternative. With these options, you can enjoy fresh-tasting beets year-round without the tang of pickling.
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