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Since beets are almost exclusively used in a cooked form, which means that losing the raw texture is less important, so they do freeze fairly well. Here's how to freeze beets to store in your freezer at home. Freezing keeps beets safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality.
The most important step! Select deep, uniformly-red, tender, young beets. You need beets that are FRESH and crisp. Limp, old beets will make nasty tasting canned beets. Guests will probably throw them at you.. Select firm, crisp beets. Remove and discard any soft, diseased, spotted and chewed up beets.
You can grow your own, pick your own, or buy them at the grocery store. About 7 pounds of 2- to 21/2-inch diameter beets makes about 8 pints of beets.
Just take a sharp knife and trim off beet tops, leaving an 1/2 to 1 inch of stem and roots to prevent bleeding of color.
I'm sure you can figure out how to scrub the beets in plain cold or lukewarm water using your hands or a vegetable brush. It's easier to wash them after you've cut off the tops.
Put similar sized beets (hopefully, they're ALL of a similar size so they take the same time to cook) together with enough boiling water to cover them and cook until tender (usually for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes, in an open pot, or 10 - 15 minutes in a pressure cooker). Drain and discard the liquid.
You can pour ice over them, or just let them cool on their own. It's just to cool them enough so you can handle them to remove the skins, stems, roots and then slice or quarter them.
Trim off the roots and stems. The skins should easily slide off. Slice the beets into 1/4-inch slices. You can leave the beets whole (if they are small, say 1 inch or less), or quarter them or slice them into 1/4-inch slices.
Package in ziploc freezer bags, or better, in a vacuum food saver bag. Label; e.g., "Beets" and the current date. Seal and freeze.
Freezing keeps beets safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen beets is maintained best in a very cold freezer (deep freezer), and one that keeps them frozen completely with no thaw cycles. Excluding any air from inside the bags which leads to freezer burn, by using vacuum-sealed bags, is also important to maintaining quality.
The big name in home vacuum food sealers is "FoodSaver", but I recommend you forget them and go for Koios.
I've had several FoodSavers over the past 20 years and the Koios at right is more powerful, much quieter and easier to use.
I've been using it for about a year now, with absolutely no problems:
Other Vacuum food sealers (see this page for more information) with their vacuum sealing! Here's an example of a FoodSaver model:
This one is the least expensive of the Food Saver models that has all the advanced features, like automatic bag detection and sealing, which makes it faster and easier to seal. And yes, you can seal and freeze foods with liquids (just freeze the unsealed bag in the freezer overnight, THEN seal it!)
The Presto Pressure
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