Preparation Select deep, uniformly-red, tender, young beets. Wash and sort according to size. Trim tops, leaving 1/2 inch of stems and tap root, to prevent bleeding of color during cooking.
Cook in boiling water until tender-for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes.
Cool promptly in cold water. Peel, remove stem and tap root, and cut into slices or cubes. Package, leaving ½-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.