New member from down under

[bigjules]

Hi gang, I'm hoping for some trouble- shooting help with my first canning effort.
Beetroot.
I used vinegar and sugar in the jars. Covered the beets and had about half inch headspace.
After processing and cooling, the beets are about half to 3/4 inch out of the solution. Quite a bit of the solution has leaked out during processing.
Q 1. Is this supposed to happen?
Q 2. will the beets be ok to consume?
Q 3. The booklet with the canner, said to use water and add a bit of salt, not the solution I used.
Hoping for enlightenment.

 

[pepperhead212]

Welcome to the forum! Hopefully, one of our canning gurus can help with this.

 

[Badjak]

Welcome

 

[msmofet]

Welcome to DC

 

[dragnlaw]

These beets are being pickled? and in a Water Bath?
Perhaps you did not pack your beets into the jars full enough? I referring to the beets themselves not the liquid.
I've pickled beets many times. There always seems to be some leakage but if the jar lids seal tight and concaved they should be fine.
Remove the bands and clean the jars of the sticky.

 

[Andy M.]

Welcome to DC.

 

[Kathleen]

Welcome to DC! Here is how I canned my pickled beets. (I am not covering jar and lid prep because you already likely do that!) I use pint jars.

1. Wash your beets. Remove the tops and tails (root). Place in pot and cover with water. Cook beets for 15-25 minutes (depending on size) until they are fork tender.)

2. Remove beets from water until cool enough to handle. Reserve a few cups of the beet water as you may wish to use it later.

3. Heat white vinegar and sugar (in a 1:1 ratio) until boiling. (Some people do a 2:1:1 Vinegar: Sugar: Beet Liquid, but I never have.) I also do not add pickling salt but some do at 1 teaspoon per 2 cups of liquid.) The sugar needs to be completely dissolved.

4. Use fingers to peel beets. The peel should slide off easy enough by adding a bit of pressure. Trim beets as needed of any remaining top or tail. If the beets are small, you can can them whole. Otherwise, slice, or cut in halves or quarters.

5. Pack beets into jars. Cover the beets in hot liquid leaving 1/2 inch headspace. (My recipe called for 1/4 inch headspace, but I had too much liquid spill out during canning.)

6. Remove any obvious bubbles. Wipe jar tops with vinegar, and cover with canning lids/rings. Place in a water bath canner and process for 30 minutes once water boils.

7. Remove from water bath and place upright on towels to cool. Be certain jars have sealed before storing.

Other recipes call for other things like spices, onions, etc. I like mine plain. Hope this helps.

 

[HeyItsSara]

Welcome!

 

[bigjules]

Wow! Thankyou for the feedback.
I used a pressure canner, not a water bath.
Mum used to use her Vacola for it when i was a kid, but I have a Presto canner, and have a lot to learn.
I seem to have done everything right except perhaps packing the bottles properly. I was in a hurry to get them done while hot.
Will too much juice cause greater leakage?

 

[dragnlaw]

I should imagine too much will cause leakage for sure. I have never done beets in a pressure canner, mainly because it isn't necessary when you are pickling them.
But in either case yes, too much liquid will cause it to leak. Or perhaps your pressure went too high or too long? Especially as you left 1/2" head space which is more than I've done.

 

[bigjules]

Ok. I'll try again. I have carrots coming in soon, and pumpkin soup also on the agenda.

 

[Jade Emperor]

Welcome to DC from a fellow Aussie!

 

[Kathleen]

I put my beets in the jar and cover them with the liquid to 1/2 inch from the top.

 

[bigjules]

Thanks Kathleen. All tips are appreciated.

 

[taxlady]

I wouldn't cut off the "tails" before boiling them. In a Danish recipe for pickled beets, it will always remind you to leave the root and at least 2 cm of the stems when boiling them. If you cut them off or too short, you lose a lot more beet juice out of the beets while it is cooking. Cut off the tops and the roots when they have cooled off and you are about to rub off the peel. Some people prefer to wear gloves for this. It will stain skin and clothing. Vinegar does help in beet stain clean up. I usually can't be bothered wearing gloves for this.

 

[dragnlaw]

Although this is technique and nothing to do with leakage, still good advice.
Yes, agreed taxy. Leave a bit of tail and a bit of the stem. My recipes have always said the same. Although the older ones don't explain why, my mom did waaay back when.
I never used to wear gloves but then started to.