Canning Beets

2 to 3 1/2 lbs red beets per quart
1- to 3-inch diameter
Salt is Optional
Water

Add 1/2-teaspoon salt to each pint or 1 teaspoon to quart.
Ladle boiling water over beets, leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece lids.
Process pints 30 minutes, quarts 35 minutes,
at 10 pounds pressure in a steam-pressure canner.

For altitudes 1000 feet or more see altitude adjustment chart