CANNING BEETS - Non-Pickled
ฝัง
- เผยแพร่เมื่อ 1 ส.ค. 2019
- This video shows how to can beets. NOTE: these are NOT pickled beets, just regular processed beets like you get in the grocery store. Only use fresh ingredients. These beets came directly from my vegetable garden. This is a very easy recipe, and goes along with the Ball Blue Book. Thanks for watching, sharing, and subscribing!
- แนวปฏิบัติและการใช้ชีวิต
Short, sweet & to the point. Thats cuz he’s a man. Love it! A woman would make the same video but take 30 minutes to explain.
ha
That's the truth! This is how canning videos should be.
lol maybe
That's exactly why I chose his vid...we don't mess around...get er done
Not a big deal..but if you're pressure canning anything you really don't need to sterilize the jars..As soon as the food touches the jar...it is no longer sterile..lol Just make sure the jars are washed & hot. The pressure canning process sterilizes everything inside the jars.qa Just fyi...(time saver)
Also, add a shot or two of vinegar to your canner water before you process jars..Keeps the jars from getting water scale lines during canning.
true, but when you're teaching people, there's a standard that has to be met, which is 'by the book' and usually overkill. Just like the overkill worthless classes that we have to take in college in order to be "well rounded". LOL.... anyway,.... I totally agree. THanks for watching and commenting.
Thanks so much, simple and to the point with all the info needed.
Thanks! I like to keep it simple... no reason to talk about pointless things.
Love the short and direct instructions! Thank you.
You're welcome
I loved this video. Not a lot of extra talking jargon. Just exact step by step and to the point. THANK YOU!!
Glad it was helpful!
Thank you for making this helpful video! It's fast and easy to understand
Glad it was helpful! Thanks for taking the time to give positive feedback, Victoria!
Short and sweet!!! I like it
All of my videos are to the point. Hope they help you out in the future
Perfect, and quick! Thanks so much!
You're welcome!
Exactly the kind of directions I was looking for! Thank you!
you're welcome!
Awesome, video. This is best video I’ve found on canning beets. You ROCK Phil. Just what I was looking for. Thank you!
Awesome! Thank you!
Short and to the point.... Thank you!
Glad it was helpful!
THANKS This was EXACTLY what I needed to know in a brisk format.
excellent!
thank you, this is very informative and easy to follow.
You're welcome, Amy!
This is the best I've ever seen on TH-cam and I will definitely try it. Thank you for your knowledge of this special presentation. May God bless you richly and always for helping us to be healthier
God bless you too, my friend!
I agreed with all the comments on short and to the point 👍. Thx!
I hope you will find all my videos "to-the-point'.... that's always my goal. Thanks for watching
Why do they call it “Canning” if it’s all jars?
Shouldn’t it be called “Jarring”?
I’ve always wondered that.
they really should call it "Moonshine Containering"
Great short video. Though you could've mentioned that the 10 punds of pressure only applies to people living below 1000 ft (305 meters) above sea level, otherwise you'll need 15.
good tip!
What is the liquid you add to the beets in the jar. just water or the broth the beets were cooked in?
Very simple and helpful.
What make and model of pressure canner do you recommend? I don't have one and need to buy 1
I love mine. Here's the link:
www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_2?dchild=1&keywords=Presto+01781+23-Quart+Pressure+Canner+and+Cooker&qid=1585403559&sr=8-2
Love it! I have 7 or 8 kg of beets I'll can at 15 psi for 35 minutes since I'm above 5000 feet.
good call, John!
I strain and use the red beet water the bests were cooked in. It is full of vitamins and sugar and beautiful red color.
Sounds great!
Jar lids are no longer to be put in boiling water, read the lid box, if you have old lids given you from someone boil them. De bubble also. Last, 10 lbs pressure if you live at an elevation of 1000 or less. 15lbs pressure if 1001+ elevation. I’m glad you went straight e info and not lots of chit chat. Everyone should get a good canning and preserving book.
I've found that the new "non-simmer-lids" aren't that great at sealing. 1 out of 10 fail. I started simmering again. seems to work, but do whatever you think is best for you. Also...thanks for making my information better for everyone. I will check your channel out for more info and better advice. I appreciate your profession input.
What do you use them for apart from soup? Why not use water from the kettle to pour into the jars? I am just about to pull them all from the garden! Thanks.
I love to eat Beets cooked in butter and salted with a little bit of pepper. As far as water from the kettle, sure you can do that. I just simply followed a recipe from a trusted canning book
Hi Phil - another question! What do you do with the juice when you are ready to eat the beets - say for a salad is it good to just drink it? I have successfully canned them now - did them all - then a load of squash, courgettes and shallots! Then a load of tomatoes and chilli!
Wow, Janice! You are really productive! To be honest, I just dump the juice out. You can drink it if you want. Maybe I should drink it!
@@PhilCrockett
Pressure canning and water bathing not done to elevation?
it was done to my elevation.
How long would you hot water bath these for? I don't have a pressure canner
beets should not be water bathed. They don't have the acidity needed for safe water bathing. Only use the pressure canning method. If you need a pressure canner, I recommend the following:
www.amazon.com/dp/B0000BYCFU/?tag=aiponsite-20&linkCode=ic5&ascsubtag=amzn1.infl.us.product&creativeASIN=B0000BYCFU&ref=exp_philcrockett_dp_vv_d
Any root crop needs to be pressure canned. Botulism lives in the soil, you can't safely water bath root crops unless you pickle them and increase the acidity level.
Can't you just put the raw beet in the jars then use some vinegar and can them ? Mu goodness will there be any nutritional value left
Do you have any idea how many pounds of beets per pint jar?
I don't. sorry.
Thanks
You're welcome
my jars came out of the pressure canner only half full of water. I had filled them an inch from the top. Any idea what I did wrong or is this normal?
Maybe they absorbed the water. Try putting less in a can and see if that helps.
It could be you did not leave them in and let the pressure naturally get out of the pressure canner enough. If your releasing pressure you could be also sucking the juice out of your jars.
What color was the water? If red the juices came out of the jars, could be the lids were not tight enough.
If you take the weight off the pressure canner before the pressure is down to zero, the liquid in the canning jars will come out into the canning water! Always let the pressure go down naturally!
you have to allow 7min of steady steam to escape the canner before adding your canning weight. This solved the problem for me.
You can’t beet this video! A+++++
I bet you "can"!
Phil Crockett That’s a lot of pressure!
HA! YES! This has been a great way to let off some steam!
why6 do you need to first cook them and then pressure cook them?
I love your question, Vimala!! I asked myself the same question!!! Here's the answer: I went right along with the recipe out of my canning book. Since this has never failed me, and has been tried-and-true for decades, I haven't done it any other way. However, I do believe you would be ok, as long as you pressure canned it. If you try this, let me know if the beets are too firm (which is my concern). Thanks for watching and commenting!!!
@@PhilCrockett Hi, thanks for answering. I peel the beets raw, cut them out and put them in cans with water and then pressure cook them for 30 minutes and left them in the hot water for 5 min and then took them up. I used an old cooker with no weighs or bars etct. Just the red dot popping up and left there for the whole time whilst the steam was let out by the smallest hole. Two of the cans /glas were not vacumed (new glass and apperantly I didn't tight it enough). The beets are absolutely perfeckt. weel done and a little "bite".
Thanks for the excellent info, Vimala!!! As far as the failed vaccum, I have been having the same issues. I'm wondering if the new lids are the problem. ironically, they are called "SureTight".
If I don't have a pressure cooker, how can I go about the pressure canning process?
Buy the nicest pressure canner that you can afford. It will come with basic instructions. Then start watching videos.
@@PhilCrockett what about a pressure cooker? I have my mother's
Will it work?
most likely, but, first research the brand and model to see if it's meant for canning.
@@RiverValleyHolstein A pressure cooker is not a 'pressure canner.' The depth, gauge, weights/no weights and several other factors define a canner. Everything you need to know is at your fingertips. Research all of your questions, yourself. If you need help, contact your county extension agent, or call the home economist at National Presto.
You can boil completely submerged for two hours. That’ll seal it properly.
PROTIP: Leave the tap root in the jar when processing to keep the dark red color. Discard when opening if you wish.
thanks for the tip!
Seems like a lot of cooking; it there a reason the canning process would not cook the beets?
I want to try this but it seems they would be over cooked. Thanks for the video.
I just followed my canning book recipe. It's tried and true.
I don't cook the beets all the way, I cook them until the first 1/4 inch or so of the skin is soft so I can peel them.
I also grate them, as well as slice them. And I like to add sugar to them too so the sweetness of the beets doesn't leach out into the salt water.
Can b steem instead of boiled?
Yes!
can I just use a potato peeler to remove the skins rather then boiling them
no. You don't want them to bleed.
I sometimes peel them without cooking them.
otrot land where are the nutrients in beets? Are they like potatoes and have nutrients just under the skin?
Nice and to the point but the only thing I'm a little questionable out about is only cooking for 30 minutes after applying the weight.
Everywhere I have read is very stringent on the 75 minutes per pint and 90 minutes for a quart.
30 minutes is right.
If you're canning meat, then yes, 75 min for pints and 90 for quarts.
I was just following the instructions in the book. It never hurts to cook longer of course
What if I don't have a pressure cooker.
You'll need a pressure cooker if you're going to canned beets. The acidity is too low on these
Couldn't you just up the bath time? Maybe 2 or 3 hours ?@@PhilCrockett
Why you old southpawed fisherman, you! Good looking beets. Cheryl just gets canned with ni salt and puts them in something with some vinegar in the cooler. Then right in the salads they go! Hope all is well and you're getting all matters out of the garden. We're getting squash and beans right regular and a mater that I get a taste of sometimes. Sure are blessed with a good growing season. The Lord sure takes care of His goofy younguns, so have a Jesus weekend and GBWYou and Thanks, Phil Buddy!
Yes indeed, Lewie! We've had a good growing season. I've been so busy lately. I have a lot going on right now. finally made it out to the river. Caught some kitties yesterday. Canning salsa today. hope you and Cheryl had a good Lord's day!
@@PhilCrockett YAY on the kitty catching. We're still eating fresh and starting on some 2nd round planting. All is good and God is GOOD! Take care, Buddy and GBWYall!
30 min
?
Americans always overcook in the pressure canner. I've NEVER gone over 4 minutes when the pressure is reached, and have never had failures as a consequence.
I simply went by the book on this. Very important to follow instructions on low acid foods. Botulism it's worth the risk. Thanks or watching and commenting.
I used my instant pot to cook them, was faster 😁
Be careful. Instant pots have not been tested for canning.
I only cooked them I did not can them in it as I did know that
ah... i see. Great idea. I love my instant pot. Ever do hard boiled eggs in it? The shell is super ez to take off.