Originally Posted by camper226
I cooked the beets in a pressure cooker because it's faster.
This is what I did. I cooked the beets in the pressure cooker yesterday and allowed them to cool overnight in the walk in refrigerator (the garage, I live in Canada).
I processed them this morning.
It would help us to help you if you would give us as much information as possible in the beginning
You said initially you were going to leave them for a couple of days at a "cool" temperature, and then you didn't respond when I asked what temperature that was. I live in Virginia; to me, "cool" is about 60°F.
FYI, the "danger zone" where pathogens grow fastest is between 41 an 135°F.
Also, when you let veggies cool before processing them, it takes them longer to reach the boiling point for processing. Not sure you're saving much time overall.