Beet juice, a vibrant and nutritious beverage, is packed with essential vitamins, minerals, and antioxidants. Learning how to can beet juice allows you to preserve this healthy drink for enjoyment throughout the year. This comprehensive guide will walk you through the process, ensuring your canned beet juice is safe, delicious, and ready to enjoy whenever you crave it.
Preparing Your Beetroots for Canning
Before you even think about canning, the quality of your beets is crucial. Choose beets that are firm, heavy for their size, and free from blemishes or soft spots. Larger beets are often better for juicing, as they yield more juice.
Cleaning and Prepping:
- Wash thoroughly: Scrub the beets under cold running water to remove any dirt or debris. A vegetable brush is helpful for stubborn dirt.
- Trim the greens: Cut off the beet greens, leaving about an inch of stem attached. Save the greens for another recipe – they're delicious sautéed or added to soups!
- Peel (optional): While you can can beets with the skins on, peeling them beforehand makes for a smoother, less fibrous juice. If peeling, use a vegetable peeler or a sharp knife.
Extracting the Beet Juice
There are several ways to extract beet juice, each with its own advantages:
Method 1: Juicer
Using a juicer (either centrifugal or masticating) is the quickest and easiest method. Simply feed the peeled and chopped beets into the juicer and collect the juice. This method yields a high quantity of juice with minimal effort.
Method 2: Blender and Strainer
If you don't have a juicer, you can use a blender and a fine-mesh strainer. Blend the beets until completely smooth, then pour the mixture into the strainer lined with cheesecloth or a nut milk bag. Press gently to extract as much juice as possible. This method requires more effort but is still effective.
Method 3: Boiling and Mashing
Boil the beets until tender, then mash them thoroughly. You can then use a fine-mesh strainer or cheesecloth to extract the juice. This method results in a slightly pulpier juice, but it's a good option if you don't have a blender or juicer.
Canning Your Beet Juice: A Step-by-Step Guide
Once you have your beet juice, follow these steps to safely can it:
Equipment Needed:
- Canning jars and lids: Use jars specifically designed for canning; wide-mouth jars are convenient.
- Canning pot and rack: Ensuring even heating is key for safe canning.
- Jar lifter: Essential for safely handling hot jars.
- Funnel: Prevents spills and makes filling jars easier.
- Headspace tool: Helps maintain the correct headspace in jars.
Canning Process:
- Heat the juice: Gently heat the beet juice to a simmer (not a boil). This helps destroy any harmful bacteria.
- Fill the jars: Using a funnel, fill the jars with the hot beet juice, leaving ½ inch (1.3 cm) of headspace. Wipe the rims clean.
- Apply lids and rings: Secure the lids and rings onto the jars, tightening them fingertip-tight.
- Process in a boiling water bath: Place the jars in the canning pot, ensuring they're fully submerged in water. Boil for 10 minutes (adjust time based on your altitude – consult a reliable canning guide for altitude adjustments).
- Cool and check seals: Carefully remove the jars from the pot and let them cool completely. You should hear a "pop" sound as the lids seal. Check to make sure all lids are sealed by pressing down on the center of each lid; it shouldn't flex.
Storing and Enjoying Your Canned Beet Juice
Once cooled, store your sealed jars in a cool, dark, and dry place. Properly canned beet juice can last for 12-18 months.
Enjoy your homemade canned beet juice! It’s perfect on its own, as a mixer in cocktails, or as an ingredient in soups and sauces. Remember to always follow safe canning practices and consult a reputable canning guide for specific instructions based on your altitude.
