Cook today, drain and cool overnight in fridge. Peel and can tomorrow.

They have to cool before you can peel them anyway so leave the peeling and canning until tomorrow. Peel them today and bacteria have access to them overnight. Let the bacteria have the peel instead and then pitch it tomorrow. :)

Dave

Thanks Dave!

I read this too late. Today I roasted 9# of beets, let them cool and peeled them. Put them in the frig and will can them tomorrow. I think with a quart of apple cider vinegar in the brine, any bacteria will croak.

I wouldn't leave them longer than overnight though.

I hope they aren't already in the jars?

Dave

Dave thanks for THAT idea! The bacteria will have to go out the compost pile to find the beet skins though, I have to clean up the counter quick, or I end up with stained everything!