- Select deep, uniformly-red, tender, young beets.
- Wash and sort according to size.
- Trim tops, leaving ½-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.
So Easy to Preserve, 5th ed. 2006