You can store beets from the garden for a long time using several methods. The best way to store beets depends on how long you need them to last and what resources you have available. Options include refrigerator beet storage, root cellar storage, freezing beets, canning beets, and pickling beets. Each of these beet storage methods offers different advantages for preserving beets and ensuring you can enjoy your harvest well into the off-season.
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Preparing Beets for Long-Term Storage
Before you can think about long term beet storage, proper preparation is key. This ensures your beets last as long as possible without spoiling.
Harvesting Beets at the Right Time
Timing your harvest is the first step in successful beet storage. Beets are typically ready to harvest about 50-60 days after planting, depending on the variety. Look for roots that are at least 1 inch in diameter, but before they become tough.
- Check the tops: Healthy, green tops are a good sign.
- Gentle tug: You can gently tug on a beet; if it pulls easily from the soil, it’s likely ready.
- Avoid over-maturity: Over-mature beets can become woody and less flavorful.
Cleaning and Trimming Beets
Once harvested, the cleaning process is crucial.
- Remove excess soil: Gently brush off as much soil as possible. Avoid washing them if you plan to store them in a root cellar or similar cool, moist environment, as excess moisture can encourage rot. If you must rinse, do so very gently and dry them thoroughly immediately.
- Trim the greens: Cut the beet greens off, leaving about 1 inch of the stem attached to the root. This prevents the beet from “bleeding” its vibrant color and nutrients. We’ll discuss storing beet greens separately.
- Trim the taproot: You can trim the thin taproot, but leave a small bit attached.
Curing Beets for Storage
For root cellar storage, curing is an important step. Curing helps the beet skin toughen, which seals in moisture and prevents rot.
- Curing Environment: Place the harvested and cleaned beets in a single layer in a dry, well-ventilated area.
- Temperature and Humidity: The ideal curing temperature is around 60-70°F (15-21°C) with moderate humidity.
- Duration: Cure for about 10-14 days. You’ll notice the skins become dry and tough.
Traditional Beet Storage Methods
These methods are tried and true for keeping beets fresh for months.
1. Root Cellar Storage
Root cellar storage is perhaps the most traditional and effective method for long term beet storage. A proper root cellar maintains a cool, dark, and humid environment, ideal for root vegetables.
Optimal Conditions for Root Cellar Storage
- Temperature: Aim for temperatures between 32°F and 40°F (0°C to 4°C).
- Humidity: High humidity, around 85-95%, is essential.
- Darkness: Complete darkness prevents sprouting and maintains quality.
- Ventilation: Good air circulation helps prevent mold and rot.
How to Store Beets in a Root Cellar
There are a couple of primary ways to store beets in a root cellar:
Method A: Using Moist Sand or Sawdust
This is a popular method because the sand or sawdust helps maintain humidity and prevents the beets from drying out.
- Prepare Containers: Use wooden crates, sturdy cardboard boxes, or bins.
- Layering:
- Start with a layer of moist (not wet) sand or sawdust at the bottom of the container.
- Place a single layer of cured beets on top of the sand/sawdust, ensuring they don’t touch each other.
- Cover the beets completely with another layer of moist sand or sawdust.
- Continue layering beets and sand/sawdust until the container is full, ending with a layer of sand/sawdust.
- Placement: Store the containers in the root cellar, ensuring they are not directly on the floor if the floor tends to be too damp. Elevate them slightly on pallets or shelves.
- Monitoring: Check the beets periodically. If the sand/sawdust seems dry, lightly mist it with water.
Method B: Storing with Tops Attached (in Damp Sand)
While we trim tops for other methods, for root cellar storage, some gardeners prefer to leave them on and store them in damp sand.
- Prepare Containers: Similar to Method A, use crates or bins.
- Layering:
- Fill the container with damp sand.
- Place the beets upright in the sand, roots down, tops up. Pack them in tightly, but ensure they don’t touch each other.
- Pack more damp sand around the roots to keep them firm.
- Monitoring: Keep the sand consistently moist but not waterlogged.
Pros of Root Cellar Storage:
- Maintains freshness and flavor for many months (up to 6-9 months).
- Nutrients are generally well-preserved.
- Minimal processing required after harvesting and curing.
Cons of Root Cellar Storage:
- Requires a dedicated root cellar or a suitable cool, humid, dark space.
- Requires regular monitoring of humidity and temperature.
- Can take up significant space.
2. Refrigerator Beet Storage
Refrigerator beet storage is a more accessible option for many home gardeners. While it doesn’t offer the same duration as a root cellar, it’s excellent for keeping beets fresh for several weeks to a few months.
How to Store Beets in the Refrigerator
- Trim and Prepare: Cut off the greens, leaving about 1 inch of stem. Do not wash the beets.
- Packaging: Place the trimmed beets in perforated plastic bags or loosely tied reusable produce bags. The perforations allow for some air circulation, which is important to prevent excess moisture buildup.
- Storage Location: Store the bags in the crisper drawer of your refrigerator. This area typically has higher humidity, which is beneficial.
- Temperature: Ensure your refrigerator is set to the optimal temperature, typically between 34°F and 40°F (1°C to 4°C).
Pros of Refrigerator Storage:
- Convenient and accessible for most households.
- Keeps beets fresh for several weeks to a couple of months.
- Requires minimal preparation.
Cons of Refrigerator Storage:
- Shorter storage duration compared to root cellar methods.
- Takes up valuable refrigerator space.
- May require discarding any beets that show signs of wilting or spoilage.
Processing Beets for Longer Preservation
When root cellar or refrigerator storage isn’t enough, or if you have a bumper crop, processing methods are the way to go. These methods allow for preserving beets for a year or more.
3. Freezing Beets
Freezing beets is a fantastic way to preserve their flavor and nutrients for many months. However, beets are best frozen after being cooked.
How to Freeze Beets
- Prepare Beets: Wash and trim the beets. You can leave the skin on for boiling.
- Cook Beets:
- Boiling: Place whole, unpeeled beets in a pot of boiling water. Cook until tender when pierced with a fork (about 25-45 minutes, depending on size).
- Roasting: Roast whole, unpeeled beets in the oven at 400°F (200°C) until tender.
- Cool and Peel: Once cooked, immediately plunge the beets into ice water. This stops the cooking process and makes the skins slip off easily. Peel the beets using a paring knife or your hands.
- Slice or Dice: Cut the peeled beets into slices, cubes, or any desired shape.
- Blanching (Optional but Recommended): While not strictly necessary after cooking, a brief blanch in boiling water (1-2 minutes) followed by an ice bath can help maintain better color and texture, especially if they weren’t fully cooked to tenderness.
- Package for Freezing:
- Allow the sliced/diced beets to cool completely.
- Place them in freezer-safe bags or containers.
- Remove as much air as possible to prevent freezer burn.
- Label and date the packages.
Pros of Freezing Beets:
- Preserves most of the nutritional value and flavor.
- Convenient for quick use in salads, smoothies, or as a side dish.
- Can be stored for up to 10-12 months.
Cons of Freezing Beets:
- Requires cooking and peeling before freezing.
- Texture can change slightly upon thawing, becoming softer.
- Takes up freezer space.
4. Canning Beets
Canning beets is another excellent method for preserving beets for the long term. This process involves heat-processing the beets in jars, making them shelf-stable.
How to Can Beets
Important Note: Beets are considered a low-acid food, and therefore require pressure canning for safety. However, they can be canned using the boiling water bath method if acidified with vinegar (e.g., for pickling). For plain canned beets, pressure canning is the recommended safe method.
Method A: Pressure Canning Plain Beets
- Prepare Beets: Wash, trim, and cook beets until tender (boil or roast). Cool and peel them. Slice or cube as desired.
- Pack Jars: Pack hot beets into sterilized Mason jars. Leave about 1 inch of headspace.
- Add Hot Water: Fill the jars with boiling water, maintaining the 1-inch headspace.
- Add Salt (Optional): You can add 1/2 teaspoon of salt per pint jar if desired for flavor.
- Remove Air Bubbles: Run a non-metallic utensil around the inside of the jar to release trapped air.
- Wipe Rims: Wipe jar rims clean with a damp cloth.
- Apply Lids and Rings: Place sterilized lids on the jars and screw on the bands fingertip-tight.
- Process in Pressure Canner:
- Place jars in the pressure canner according to the manufacturer’s instructions.
- Process at 10-15 PSI (pounds per square inch) for 30 minutes for pint jars and 35 minutes for quart jars (adjust according to your altitude).
- Cool Jars: Once processing is complete, let the canner depressurize naturally. Remove jars and let them cool undisturbed for 12-24 hours. Check for seals.
Method B: Boiling Water Bath Canning (Pickled Beets)
This method is for pickling beets, which adds acidity and allows for boiling water bath canning.
- Prepare Beets: Wash, trim, and cook beets until tender. Cool and peel. Slice or cube.
- Prepare Brine: Make a pickling brine. A common recipe involves equal parts vinegar and water, with sugar and salt to taste. For example: 2 cups water, 2 cups white vinegar, 1/4 cup sugar, 1 teaspoon salt. Heat until sugar and salt dissolve.
- Pack Jars: Pack hot beets into sterilized Mason jars. Add any desired pickling spices like dill, mustard seeds, or cloves.
- Add Hot Brine: Pour the hot pickling brine over the beets, leaving 1/2 inch of headspace.
- Remove Air Bubbles: Run a non-metallic utensil around the inside of the jar.
- Wipe Rims and Apply Lids: Wipe jar rims, place sterilized lids, and screw on bands fingertip-tight.
- Process in Boiling Water Bath:
- Place jars in a boiling water bath canner, ensuring they are covered by at least 1 inch of water.
- Process pint jars for 30 minutes and quart jars for 35 minutes (adjust according to your altitude).
- Cool Jars: Remove jars and let them cool undisturbed. Check for seals.
Pros of Canning Beets:
- Provides very long-term storage (1-2 years or more).
- Shelf-stable and does not require refrigeration or freezing.
- Offers versatility with plain or pickled options.
Cons of Canning Beets:
- Requires specific canning equipment (jars, lids, canner).
- Pressure canning requires careful attention to safety guidelines.
- Texture can become softer than fresh or frozen beets.
- Boiling water bath canning is only safe for acidified (pickled) beets.
5. Pickling Beets
As mentioned above, pickling beets is a form of canning that also significantly extends their shelf life. The addition of vinegar and spices creates a delicious product.
Key Considerations for Pickling Beets
- Vinegar Acidity: Use vinegar with at least 5% acidity.
- Brine Ratios: Stick to tested recipes for safe and tasty results.
- Spices: Common additions include dill, garlic, peppercorns, mustard seeds, cloves, and bay leaves.
- Storage: Properly pickled and canned beets can be stored at room temperature for 12-18 months.
Storing Beet Greens
Don’t forget the nutritious beet greens! They are best stored fresh for a shorter period or can be preserved through freezing or drying.
How to Store Beet Greens Fresh
- Wash and Dry: Gently wash the greens to remove dirt and insects. Dry them thoroughly using a salad spinner or clean towels.
- Trim Stems: You can trim the tough main stems if desired.
- Package: Place the dried greens in a perforated plastic bag or a container lined with a slightly damp paper towel.
- Refrigerate: Store in the crisper drawer of your refrigerator. They will typically last for 5-7 days.
Freezing Beet Greens
- Wash and Chop: Wash and dry the greens. Chop them into bite-sized pieces.
- Blanch: Blanch the greens by dropping them into boiling water for 1-2 minutes, then immediately plunging them into ice water. This helps preserve their color and texture.
- Drain and Dry: Drain the greens very well and pat them dry.
- Package: Place portions of the blanched greens into freezer bags or containers. Remove as much air as possible.
- Freeze: Store in the freezer for up to 8-10 months.
Drying Beet Greens (Dehydrating)
- Wash and Chop: Wash and dry the greens. Chop them.
- Dehydrate: Spread the greens in a single layer on dehydrator trays.
- Drying Temperature: Dehydrate at 125°F (52°C) until they are brittle and completely dry. This can take 4-8 hours.
- Store: Once cooled, store the dried greens in airtight containers in a cool, dark place. They can be rehydrated and used in soups, stews, or made into powder.
Choosing the Right Beet Storage Method
The best way to store beets from your garden depends on your needs:
- For immediate use and short-term freshness: Refrigerator storage is ideal.
- For preserving a large harvest for several months without special equipment: Root cellar storage is excellent if you have the space.
- For very long-term storage (a year or more) and convenience: Freezing, canning, or pickling are the most effective methods.
Frequently Asked Questions (FAQ)
Q: Can I store beets with their greens attached for a long time?
A: For refrigerator beet storage and freezing, it’s best to remove the greens. However, when using root cellar storage, some methods involve storing beets with their greens attached in damp sand.
Q: How long do beets last in a root cellar?
A: Properly stored in a root cellar, beets can last for 6 to 9 months.
Q: Do I need to wash beets before storing them?
A: For root cellar storage, it’s generally better not to wash them, but to brush off excess dirt. For refrigerator storage, canning, and freezing, a gentle rinse and thorough drying is usually recommended before processing.
Q: What is the best way to store beets if I don’t have a root cellar?
A: If you don’t have a root cellar, refrigerator beet storage is a good option for several weeks. For long term beet storage without a root cellar, consider freezing beets, canning beets, or pickling beets.
Q: Can I freeze raw beets?
A: While you can freeze raw beets, their texture and flavor are significantly improved by cooking and peeling them first. Blanching after cooking also helps maintain quality.
Q: How do I know if my canned beets have gone bad?
A: Look for bulging lids, leaks, spurting liquid when opened, off-odors, or mold. If any of these signs are present, discard the beets.
Q: What is the difference between canning and pickling beets?
A: Canning beets typically refers to preserving them in plain water or brine, often requiring pressure canning for safety. Pickling beets involves preserving them in a vinegar-based solution, which allows for safer boiling water bath canning and adds a tangy flavor.
Q: How do I store preserved beets after opening?
A: Once a jar of canned or pickled beets is opened, store any leftovers in an airtight container in the refrigerator and consume within a week. Frozen beets should be thawed in the refrigerator before use.
By employing these various beet storage methods, you can effectively preserve your garden harvest and enjoy the goodness of beets throughout the year.