Blanching & Freezing Beets
What the heck do I do with all these beets?
Well, I am glad you asked, because we happen to grow quite a few beets each year. I prefer freezing over canning them, I personally don’t care for pickled beets. I find that freezing them in bite-sized pieces in quart sized freezer bags is the most versatile option. If you have a vacuum packer all the better, but freezer zip-top bags do the trick.
Pick the beets. then trim the tops and give them a good scrub. Separate the beets according to size. You may have 2-4 groups. Jumbo beets, large beets, medium beets, small beets, and possibly baby beets.
Find the largest pot you own and fill it 2/3 of the way with water, cover and bring to a boil. Once boiling, plop the largest beets gently into the pot, set the timer for 50 minutes and cover. Fill a deep sink with cold water.
When the timer goes off check to see if they are ready by gently extracting one with a heavy duty spoon. Careful not to burn yourself, rub the beet to see if the skins are loose. When they are ready the skins should slip off. If they seem ready scoop them one by one into the cold water bath in the sink and allow to cool as you scrub the skins to remove the outter layer; set aside. Repeat with the next sized batch, be sure to set the timer.
The times are listed below, but are relative to the size of the beet. Once all of the beets are blanched and skins are removed, cut them into uniform chunks. I find that bite-sized pieces are best.
Fill the zip top bags about 2/3 of the way, remove excess air and seal completely; repeat. Freeze. These should keep for 6-8 months.
Cooking times:
Jumbo Beets- 50-60 minutes
Large Beets- 45-50 minutes
Medium Beets- 30-35 minutes
Small Beets- 25-30 minutes
Baby Beets- 20 minutes
Tips:
Wear the most unattractive outfit you own. Cover that outfit with an unattractive apron.
Wear gloves unless you prefer the stained fingernail look.
Use old towels for clean-up.
Keep the garbage can very close.
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