Prepare a pressure canner following the manufacturer's directions. (For most models that means ~ Add water to the bottom, insert trivet, and bring it to a simmer on the stove.)

Remove tops and tails, and then wash beets.

Boil beets for 15 to 30 minutes, based on size, until they're fully cooked through. Test with a fork to ensure they're tender all the way through.

Strain the beets and allow them to cool slightly until they're cool enough to handle.

Rub the skins off the beets with your hands, and rinse them clean.

Pack beets into prepared canning jars, leaving 1-inch headspace. Small beets, under 2 inches in diameter, can be packed whole into jars. Larger beets should be sliced into 1/2 inch slices.

Add salt, if desired. (See note below)

Bring clean fresh water to a boil and pour it over the top of the beets in the canning jars, still leaving 1-inch headspace.

Remove any air bubbles, adjust headspace, and then cap with 2 part canning lids.

Place the jars in a pressure canner on the trivet and cap the lid.

Allow the canner to vent seam for 10 minutes before sealing with the appropriate weight (or follow the directions on your canner model).

Allow the canner to come up to pressure, then turn down the heat to maintain the appropriate pressure. Process jars for 30 minutes (pints) or 35 minutes (quarts). See notes for pressure by elevation.

Once the canning time has completed, turn off the heat and allow the canner to cool completely before opening.

Remove jars and check seals. Store any unsealed jars in the refrigerator for immediate use.

Properly canned sealed jars of home-canned beets should maintain quality on the pantry shelf for 12-18 months.