To make sure you have enough. You only lose out on a little salt and water.

Hi Teresa,

I don't recommend canning sauerkraut, fermented beets, or other probiotic foods. You'll lose most of what you gain through the fermentation process. Plus they store fine in cold temperatures (such as the fridge) for extended periods of time. If canning really is a must, then I'd recommend a traditional pickled beet made with vinegar, salt, and sugar. It'll be faster than waiting for the beets to ferment.