Containing a variety of minerals and nutrients, beet the juice is often cited for aiding in cleansing the body. With a variety of antioxidants, beet juice is an easy and important addition to any healthy diet. By preserving the juice, the power of beets can be added all year round to recipes and juices. The juice can either be frozen or canned according to your own personal preference and tools available.
Pour the beet juice in to the freezer trays, filling each pocket about three quarters full. This allows for the juice to expand as it cools.
Insert the trays in to the freezer. Place them on a flat surface to create even cubes.
Freeze the cubes for 24 hours, or until they are completely solid.
Remove the trays from the freezer. Press out the cubes from the tray.
Insert the cubes in to the large freezer bag and seal it. Place it back in the freezer and remove cubes to place in the recipes as desired.
Add the juice in to the saucepan and bring it to a simmer on the stove. Maintain this heat until it is added in to the jars.
Pour the simmering juice in to the clean mason jars, leaving 1 inch of space at the top, using the funnel inserted in to the top. Wipe any juice that spilled on the rim using the damp paper towel. Insert the lids on the top of the jars. Screw the rims around the lids, fastening them fingertip tight.
Pour water in to the pressure canner up to the designated line. This is usually about 1 to 3 inches off the bottom. Insert the sealed cans in to their designated spots in the canner. Place the lid on securely, ensuring that the vents are unobstructed.
Set the pressure canner on the stove and turn the heat on until the gauge reads 10 pounds. Process the cans at this pressure for 30 minutes. Turn the heat off and allow the pressure to come to zero.
Remove the cans with the tongs and allow them to completely cool on the towel-covered counter. Test the seal of the jars by pressing down on the middle of the lid. If it remains indented and doesn't pop up, the jars are sealed. Store in a cool, dark and dry area.
Add beet juice to soups, sauces, or fruit juices for both flavor and nutrients.
Only consume about 1 ounce of beet juice a day as it can cause a reaction if too much is consumed.
If any jars are processed but do not seal, discard them immediately or store in the refrigerator and use within three to five days.
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.