Prep the vegetables

1. Beets: Trim, scrub, and boil whole beets until the skins slip, about 15 to 25 minutes depending on size. Slip off skins, trim, and cut into 1/2-inch cubes or slices. NCHFP’s beet directions use whole, cubed, or sliced beets, not grated beets.
2. Carrots: Wash, peel, and dice or slice. Simmer in boiling water for 5 minutes.
3. Potato, optional: Peel and cut into 1/2-inch cubes. Boil 2 minutes, then drain and discard that starchy cooking water. NCHFP specifically says not to use the potato cooking water because it contains too much starch.

Make the starter

1. In a large pot, combine the prepared beets, carrots, optional drained potato, diced tomatoes with their juice, bay leaf, and hot broth/water.
2. Bring everything to a boil.
3. Boil 5 minutes.
4. Remove the bay leaf before jarring if you prefer, or leave it out entirely for cleaner flavor control.
5. Ladle hot solids into hot jars only halfway full.
6. Top with hot liquid, leaving 1 inch headspace.
7. De-bubble, adjust headspace, wipe rims, apply lids and bands.
8. The half-solids rule matters: NCHFP’s soup process says to combine solids with broth/tomatoes/water, boil 5 minutes, then fill jars halfway with solids and top with liquid, leaving 1-inch headspace.
9. Processing
10. Use a pressure canner, not a pressure cooker.
11. Process:
12. Pints: 60 minutes
13. Quarts: 75 minutes
14. Pressure:
15. Canner type Elevation Pressure
16. Dial-gauge 0–2,000 ft 11 lb
17. Dial-gauge 2,001–4,000 ft 12 lb
18. Weighted-gauge 0–1,000 ft 10 lb
19. Weighted-gauge Above 1,000 ft 15 lb
20. Those are the NCHFP soup processing times and pressure tables.

To turn one quart into finished borscht

1. For each quart jar of starter:
2. Pour jar into a pot.
3. Add 1 to 2 cups thin-sliced cabbage.
4. Add 1 minced garlic clove, if desired.
5. Simmer until cabbage is tender, about 10 to 15 minutes.
6. Stir in 1 to 2 tablespoons chopped fresh dill.
7. Add a splash of vinegar or lemon juice to brighten it.
8. Finish bowls with sour cream or yogurt.