Wash beets thoroughly
Trim tops, leaving 1 inch of stem and root
Boil or steam until tender
Cool beets
Slip off skins
Slice, dice, or leave whole
Sterilize canning jars
Pack beets into hot jars
Add boiling water or hot canning liquid
Leave proper headspace
Remove air bubbles
Wipe jar rims
Apply lids and bands
Process in a pressure canner at the correct pressure and time for your altitude
Let canner depressurize naturally
Remove jars and cool undisturbed
Check seals
Label and store in a cool, dark place