Canning:

Boil beets until skins slip easily (15 to 25 minutes, depending on size). Cool, remove skins, stems, and roots. Can baby beets whole. Cut medium and large beets in 1/2-inch slices or cubes, or halve or quarter.

Pack hot beets into hot jars, leaving 1/2 inch headroom. Cover with boiling water, leaving 1/2 inch headroom. Adjust lids, and process in a pressure cannier at 10 pounds pressure (240 F). Pints - 30 minutes, Quarts - 35 minutes

Freezing:

Freeze only very young, tender beets, as the texture and flavor of larger ones change during freezing. Prepare as for canning. Chill and pack prepared beets into freezing containers, leaving 1/2 inch headroom if sliced or diced. No head room is required for whole beets. Seal and freeze.