From Garden to Jar | Beets & Carrots Made Easy – Watch until the end for a GIVEAWAY

Get ready to add some color to your pantry shelves! In this episode of Canning with Kerstin, we’re preserving beautiful beets and carrots — the perfect sweet, earthy combo for salads, side dishes, or straight-from-the-jar snacking. 🥕💜

✅ What you’ll learn in this video:

– How to prep, peel, and cut beets and carrots for canning
– Safe pressure canning steps for root veggies
– Tips for balancing sweetness and tang
– How to get gorgeous color and flavor that lasts all year
– Canning veggies doesn’t have to be boring — especially when your jars look like edible stained glass! ✨

Don’t forget to like, subscribe, and share to keep those pantry shelves (and your taste buds) happy.

#Canning with Kerstin #Canned Beets and Carrots #Pickled Beets and Carrots #How to Can Beets #How to Can Carrots #Mixed Vegetable Canning
#Easy Canning Recipes #Pressure Canning Vegetables #Pickled Root Vegetables #Home Canning Beets and Carrots

[Music] Hi everybody. Welcome back to my channel, Canning with Kirsten. Today I decided that I’m going to do something a little bit different. We are out in the garden and I’m going to show you around my my garden. And while I have you with me, I’m going to go ahead and dig up my carrots and my beets. So, here we go. Over here we have lettuce, which I’m going to have to get taken care of, cut up. But it’s all I mean like everything that we do is pretty much comes from the garden. So here’s a rogue tomato plant from last year. Actually Jim found it growing in the yard. So I dug it up and here we are. It’s in a pot and it is producing. You got some flowers here where it’s producing. You got a little tiny tomato here. You got some red tomatoes on the vine. I have to get picked. Um here’s some of my marolds. Um this here is asparagus. I haven’t been able to pick it this year, but next year I’ll be able to get asparagus from it. And then I have all tomato plants over here. But look at all the cherry tomatoes that I still have. There’s a bunch of green ones, a whole lot of red ones. I mean, and they’re massive. And again, you know, there’s more maragolds over here, but I I planted a lot of tomatoes, you know, just because, you know, we go through a lot for canning purposes. So, these are all tomatoes. And then, yeah, like you can tell that most of them are half dead. Okay, we’re getting through the end of the season here. Yep. And then here’s a pepper plant. And I’ve still got a couple peppers on it. three at least three peppers that I can see right now. There’s a little one here. And then um that other pepper plant has like three or four more peppers on it. I’ve already pulled one of my pepper plants because it was just dead. And then um over here I have more asparagus. And then over here are my beets. And if you see here, like down below as they’re popping out, they’re ready to be pulled. These are all my carrots. I should have thinned them out, but I never did. So, we’re going to I did um pull some yesterday, and I’ll show you those. Those are on a plate inside. I’ve already cleaned them up and taken the grains off, but I’m going to dig these up and see what we got. So, let’s see what we got here. The ground was a little tough, was a little hard, so I had to uh use my digging tool, but here’s one. It’s small. Little little nubs. Yes. But, you know, I do um have bigger ones in there. Yeah. I got uh I dug a couple up yesterday that were probably about that long. So, like six inches or so. Apologize for the dog barking. They don’t ever shut up next door. So, yeah. Anytime we’re out here, if they’re out here, if they’re outside, then they’ll just bark and bark and bark and bark. This one’s a little one. Yeah, I won’t even use that one. But look at that one. It’s thin, but it’s cute. And and they taste so good. Well, a lot of those are pretty small. Yeah, they are. But they’ll be fine. And in all fairness, we got a late start in the season this year planting uh cuz we were still building building this garden. We had to literally clear the ground, level it, put in concrete posts, and it was quite the chore. So, we did get about a probably what 45 day late start, maybe. Oh, yeah. 60 days. It was really late. And um I did want to say um welcome to all my new subscribers. I’ve gotten quite a few new subscribers over the last couple of days and uh I really do appreciate your support and I I hope that you are enjoying the channel and continue watching. I mean, they’re little, but you know, I could use them as baby carrots cuz they are they’re little babies. All right. Okay. Well, I think I’m going to go ahead and get these pulled and then um as soon as I am done with these, I will get over to the beets. But I will be back before I start digging the beets up. All right. So, look at all those. Some of them are like pretty small, but then, you know, we have others that um are much bigger, you know, like this one’s bigger. It’s not They’re not huge, but But they’ll can. Yep. And they sure are tasty. Okay. Off to the beast. Yes. I mean, look at that. That’s a nice looking bait. And here’s a baby beet. Nice. There’s one of those purple ones, huh? Yes. Look at that. That’s nice. Yes. And there’s another purple one. But they certainly do look completely different, don’t they? Yes. All these like little white flowers, they’re going to turn into berries on the asparagus plants. And I’ll pick all the berries off. I learned this today. I will pick all the berries off. They’ll each have like three out of seven seeds in them. So, I’ll pop the seeds out and then I’ll dry them. And then um in January I’ll be able to plant them and start getting the crowns, which is the roots growing from the seed. Then I’ll have a lot more asparagus plants. But uh this fall later on, like after the frost, all these will die down. They’ll they’ll turn brown and then I’ll cut them all off. And then next year I’ll be able to start cutting off asparagus. And it’s a very small window. It’s only a couple months. So it’s like April, March, April, you know, is when I’ll get like the majority of my um asparagus and I’ll get those canned. So that’ll be another video this next year. That’s a pretty good haul you got there. Yeah, it’s not bad. Yeah, like I said, I’ll get these cleaned up today and tomorrow we’ll start another canning process. So, you know, like you’ll be able to see all that as well. Awesome. So, we’ll see you guys in just a minute. All right, everybody. I’ve got all the the greens cut off from the beets, the turnups. I’ve never seen turnups. I’ve never had a turnup, so I had no idea that these were turnups, but I did a Google lens and that’s what they are. And this is what we ended up with. So, we have quite a few carrots and that includes the ones from yesterday. So, you think we got enough there to certainly got enough carrots to uh process down and can? Yes, I will get those canned and I’ll only have like a couple of pints of u beets and maybe one pint of turnipss. And if I don’t have enough turnipss to to do a pint, then I’ll do it in a half pint. But yeah, so that’s where we are. Next step is to get them processed and canned. So, first thing we’re going to do is we’re going to put the beets in in our pots and cover them with water and cook them for 15 to 25 minutes. [Music] Then I’ll pull them out and get them peeled. Well, remove the skins. They the skins should just fall right off at that point. And what we’re going to do is we are going to pressure can both the beets and the carrots, but I’m going to do it together. There’s plenty of room in the pot. Um, the carrots are supposed to process for 25 minutes, the beets for 30 minutes. So, 30 minutes is what we’re going to be canning them for. Hey everyone. So, I’m jumping in here real quick. I just gave one heck of a challenge. Well, a little confusing, but so I’m going to jump in here real quick. for those of you who are subscribed to the channel. Kirstston is giving away one of the ball canning books. So, all you need to do is make sure you’re subscribed, leave a comment below with #the ball cooking book and you’ll be put into a random generator. A name will be chosen and we will send you one free book. So, that being said, putting right back to Kirsten. Okay, so I’ve got my beats time timer going. Um, I’m starting out out with 10 minutes to see if that’s like good enough. Uh, and while that’s going, we’re going to start working on these carrots, which means we have to peel them and slice and that thing. Jesus. Wow. We have to peel the little nubs around. Did you want me to chop? Uh, sure. So, I did put an edge on all these blades this time, so it should cut a little bit better. For those of you who don’t know, we’re giving away a free a free canning book to our subscribers. And once again, you I did want to say um welcome to our new subscribers. Uh your support is very much appreciated. And you know, we try and have some fun on this channel. Most of it’s just screw-ups, but we have fun anyway. Yeah. Do we need a little bowl to put these in? Yeah. peel. Being that there’s really nothing to them, keep pull them out of my hand. You can do it though. I have faith in you. Well, I am doing it. I don’t know how I’m going to do the little tiny ones for the baby carrots, but we’ll see. I’m glad somebody’s got faith in me. Oh, yeah. Well, they really smell good. Yeah, they do. Nice and fresh. And they taste so much better than what you buy in the store as a fresh carrot. Yeah, they definitely have a a much better flavor, a stronger flavor, which is something that I like about uh growing my own food, you know, like you know how fresh it is. It doesn’t come to you like 3 weeks after they’ve been pulled or longer in some cases. Yeah. All depending on where they’re coming from. Farm to table, right? Yep. Know what everybody wants nowadays. Of course, we’ve been doing that for years. So, we were doing that before it was a thing. Yes. Well, here’s one little tiny baby carrot peel. Get out of here. Okay. Look at how small that is. Yeah. You should probably like do a chunkier like that. Yeah. I wasn’t sure how how you wanted them, so I’ve been doing them about a quarter of an inch. Yeah, that’s fine. But, I mean, like these little baby ones, you know, they could be a little thicker. They kind of like one chop. Is that what you mean? Oh, no. Exactly. It is a challenge and I like a challenge, but I don’t think I like this challenge. Yeah, I definitely like the vendor carrots much much better for sure. And of course, you know, all the the waste doesn’t go to waste. We stick it out and let it turn into soil or the rabbits eat it. Yep. We got a lot of wildlife around here. They they eat a bunch of this stuff that we throw. Yeah. We um we like giving back to the earth. you know, what we what we take and we replenish. Yeah. Um, so I’m really looking forward to canning up the pepper jelly tomorrow. Oh, we doing that? Yes. Huh. I mean, we just mentioned it. Yeah. That’s going to the end of the video, huh? Oh, well, then I guess you can take this out. Stay tuned to the end of the video for what we’re doing next on Canning with Kirsten. Yes. Um and I’m excited about that. It’s been I’ve never done it before, so it’ll be new. [Music] So the these aren’t going to be pickled this time though, right? You were saying. So we’re doing straight up pressure canning. The last ones pickled. They weren’t either. No, no, I don’t pressure or I don’t pickle carrots. I was going to pickle the beets. Gotcha. But I decided just to pressure can them because if I would have pickled the beets then um I would have been able to water bath can them. But I decided not to and just pressure can them because they were all, you know, about the same time, you know. So, it’s just about, you know, like getting it done and moving on to the next thing. I mean, it doesn’t take long. Yeah. Regardless, some things take longer than others, but this is one of those scenarios that it doesn’t take long. And as long as you enjoy what you’re doing, it’s not a chore. And I love doing what I’m doing. So, we’re almost done with our carrots. Got quite a few more, but bowl’s pretty low. Um, but Kirsten did take the beets off the stove. Uh, they have cooked down and now she is cooling them with cold water and a little bit of ice. And that has to sit for how long? Oh, just a few minutes. So, I’m leaving them in there for 10 minutes. So, when those are ready, uh, we’ll probably, if we’re not done with the carrots, we’ll take a pause from that. Then we’ll come back and show you the beets. So, we got all the carrots chopped up. The few that we had left over, I threw out to the rabbits. And it looks pretty good. Looks like we’re going to have couple of few jars of carrots. What you think, Kirsten? Definitely. Most definitely. And she’s starting on the beets right now. Well, right now I’m washing out the sink just to make sure it’s nice and clean so I can get my jars heated. And yes, and I have gloves on because you know the beads bleed and uh I don’t want my skin my hands to be red. So I’m going to do this with gloves on. And there’s our beets that came out of the pot. We’ll start processing those down here in a second. Okay. So now, um, as you can see, the beets are peeling nice. Really, really easy. Um, shoot. I almost dropped it. But see how they blade? So, probably not going to have Jim do this cuz his hands will turn red unless he puts a pair of gloves on. They do look like they peel nice and easy. They do. Yeah, it’s been a long time since I’ve canned weeds. Actually, it’s been a long time since I’ve grown beets. But I like them. Jim does not particularly care for them. So, I didn’t grow that many, but next year I’m definitely going to be growing more. And, you know, I would certainly be willing to try them out of the garden. Maybe they have a little bit different flavor. I don’t know. They do. I mean, and and as you’ve noticed, you know, like everything that I’ve grown out in the garden tastes completely different than what you buy in the store. Yeah, definitely noticeable difference. I mean, they smell good. Yeah, they sure do. What needs to be done on these? Oh, they need to be cubed. Cubed. I probably should get a set of gloves on for that. Yeah, you probably should. I’m going to look like I just slaughtered something. Yeah, because like if you’re looking at my hands, the gloves, how red they are, that would definitely be staining my hands. You know, I kind of learned that the hard way. The very first time I ever canned beets, I didn’t wear gloves and uh my hands wore red for quite some time. And I need you to cut that nub off and cut that part off. And then just, you know, like gotcha. Chunk them up. The doctor is in. Yes. Not not slicing, just chunking. Chunking. Yeah, they’ve got such an amazing smell. All right, those carrots are done. Nice. So, I’m going to turn that off and I’m going to turn my caner on so that water can start boiling. So, what’s your next step, Kirsten? Uh my next step is I’m going to start packing these jars. And uh each jar has to have a te or a half a teaspoon of salt. Wow. Each jar. Each jar. So, let me get these jars packed. I’m going to start off with the beets cuz they’re right here and the water is heating up. I wish this was a little easier to do. Yeah, they’re a little slick. Yeah, you might get two jars. Yeah, I’m going to get two jars. Nice. There’s one. So, next year we’ll plant more beets if they come out good. Yes. I mean, they’ll come out good, but you know, um I wasn’t sure, you know, how uh how they were going to grow here being a hotter environment than in upstate New York. Um, so in New York, you know, like you can grow them like all season, but here it’s a little bit different because these really are cooler weather crop. So, hey, look, I’ve got two jars. Nice. Uh, wiping off the jars, especially with those beads, huh? Yes. See? Ta. Then so just plain old water, huh? Just plain old water. Well, that’s certainly going to add some color to your pantry. Yes, it will. Okay. So, shut that off. And you already have your salt in loose. Yep. Okay. Two jars are ready to go. Guess I don’t really need to use my And do the carrots need salt also? Yes, everything needs salt. It helps preserve them. And I don’t think I have enough in there for another jar, but I’m going to get some water in these and then we’ll see. So, half a teaspoon of salt. [Music] Then, and this one I use the carrot water. [Music] [Music] You might have enough there for a a small jar. I’m going to try another jar. [Music] So, I need enough for a jar. All right. All right, guys. I’ve got the timer set for 10 minutes. So, we have 9 minutes and 40 seconds left. Um, the steady stream is going. The steady stream of steam is going. That’s difficult to say, believe it or not. So once the timer is up, I’ll put the jiggler on and we’ll go from there. So we’ll see you in a few. All right, you roll. All right, guys. My 10 minutes are up. So I’m putting my jiggle on. All right. And soon you you’ll see the gauge start moving up. And I got to get to 11 lbs of pressure. And then then I’ll start the timer for 30 minutes. We’re getting there. All right, everybody. It’s been 30 minutes or so. It’s been It’s gone through it 30 minutes cooking process and uh the temperature has come down. The pressure has come down. So, now it’s time for me to take the weight/jiggler off. And we’re going to open up the pot. Probably got to get the other one. Keep my face out of the way. Oh, something uh siphoned. Okay. And I’ve got the timer set for five minutes. So, in five minutes, I’ll come on in here and pull the jars out. All right, guys. Here we go. It’s time to take the jars out. [Music] Maybe. Look at those carrots. Yeah, they look great. Yeah, they do. [Music] That’s pretty loose. Maybe that was one of the ones that siphoned. You all tighten it. Oh, that one’s busted. Did it break? It looks good. Doesn’t look like it. Oh, it’s leaking. Maybe I can’t use that. No, honey. It’s hot. All right, get your mitts. Well, so so far the only thing that we’ve really had any good luck with out of that new batch of stuff are the tongs. Cuz you saw what just happened here. [Music] All right, it got it out of there. It did not break the seal, so we got lucky on that. I’m more worried about the jar cracking. Yeah, it looks like it did not crack. So, I think we’re okay. [Music] That one looks stouter. It is. But see, this one has a lip on the inside, so it like snugs underneath wherever you put it. But these here are the issue. I’m getting the jars in and out. See the little lip here? Oh yeah. Look at that. Yeah. Now for the beads. Oh yeah. Look at how pretty those are. Nice. So that’s quite the arrangement of uh color right there. So we didn’t get a huge canning project today, but you know, every little bit counts. So those will go as part of our stockpile. Carrots and beets. Yes. And we’ve got a great upcoming video which will be a little bit more in-depth than this one was, I think. So, what’s on our next episode of Canning with Kirsten? So, what we’re going to be doing is we’re going to be making some jellies and jams with peppers. Yum. I know. I’m so excited. I’ve never made them before, but I’m going to give it a shot. Um, you know, last time I made any kind of jam, it didn’t set up like it should, but I’ve been doing some research on it, and hopefully this time I’ll get it right. It sounds a lot easier than what I thought it was going to be. So, fingers crossed. Well, we did make a little trip over to our friend Sher and Wally’s house, and they provided us with a ton of peppers. Yes. To do this project. So, thank you guys for that. And uh, of course, it’ll all be on the next episode of Canning with Kirsten. But thank you guys for watching and thank you for your continued support. Thank you again for all the new subscribers. Um, and don’t forget about this giveaway. So, make sure you comment hashtag ball giveaway. Yeah. Or anything that has the ball cookbook giveaway. We’ll we’ll accept anything. So, whatever you got to put in there. Yes. Just say you want to be part of the the free giveaway for the the uh ball canning book. Yeah. I’m excited to give one of those away. So, thank you guys again for watching and we’ll see you next time. [Music] down. Down.