I tasted the tops and they are good. Ever try baking the fresh beets in olive oil. Yum!

Being ancient, when a child, my mother canned everything in a hot water bath. To my knowledge, she never had a pressure canner. Miraculously, everyone in the family survived.
PS, fresh beets, beet greens and pickled beets are my very most favorite food.

thanks yooper32. I know... everything use to be water bathed... I think if beets were good thoroughly and everything was sterilized... how could you get botulism..???

The bacteria which causes Botulism is not killed at boiling water temperature ... so if the bacteria gets into during the process of canning beets or any low acid fruit or vegetable, it will form the toxin which will then cause botulism. In days gone by with the water bath canning that went on a few people did die from eating contaminated jars of food. Botulism is nearly always fatal ego the only way to avoid it when eating canned food is to can the food properly so that the bacteria is killed during the processing.
Or you can take your chances ...

ok SuzzyQ you have scared me... I think I will eat my beets fresh and give the rest away... Thanks.

The beet tops are a delicious green. Sauté in garlic , olive oil, salt ,pepper and a pinch of crushed red pepper for five minutes , till wilted and bright green. Yum!

If you are having to buy a new pressure canner then check this one out.

http://www.fagoramerica.com/cookware...re_canning_kit

I love this pressure cooker/canner and it's so easy to use. I have the older type as well but I am short and to see inside the old canners I have to stand on a step stool just to look into the pot, so I never wanted to do much canning until I got the Fargo one. Now I can everything from veggies to meats, and it's the best way to cook cheaper cuts of meat and have them just as tender as the higher priced cuts.

I don't have any affiliation with this company, I just love it so much better then any other pressure cooker on the market.

oh! but the tops are so delicious, make them like the swisschard (sauté with a bit of balsamic vinegar at the end) and very healthy, too

Never mind the chickens....I think they are the best part of the beet. :D

For the definitive answer for questions regarding home canning go to the websites of your county extension services or since you are in Iowa try the Iowa State University. They normally have a wealth of information.