0 items in the shopping cart



July- November

Preparing Tips:

Big beets can be sliced into finger-size sticks and eaten raw with dip

Grated raw beets are a colorful addition to a salad

Leave the tap root and one inch of stem on unpeeled beets for cooking so tthey don't bleed as much

If mixing with other ingredients, add just before serving so the rest of the ingredients don't turn red

Storage Tips:

Layer in sand and keep in a cool, moist place with temperatures below 45 degrees

Nutritional Info:

Rich in folate and vitamin C. Beets greens are high in potassium, calcium, iron,m beta carotene and vitamin C


Remove tops, leaving 1 inch stem and tap root. Wash. Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Process in pressure canner; pints 30 min and quarts 35 min.


Remove tops, leaving 1/2 inch stem. Wash; cook until tender: smaller 25-30 min; medium, 45- 50 min. Cool, peel, slice or cube.