Subject -
QUESTION - A consumer who processed red beets in a pressure canner using the correct times and procedures noticed that the red beets turned out very pale in color and not a deep red. Any suggestions on why the pressure canned ones were so pale?
ANSWER - The red pigments in beets (betalaines) are sensitive to high temperatures and can transform into a colorless compound during canning. Some varieties are more sensitive than others. The reaction is reversible and often the color of the canned product will return to a darker red after a few days of storage at room temperature.
Some people recommend that you leave two inches of stem and tap root attached to the beets before boiling to remove the skins. Then trim the stem and root and slice, dice or leave whole for canning.
Preparing Beets--Whole, Cubed, or Sliced for Canning
