[salix]

For what it's worth - I put a huge load of well washed beets in the pressure canner (on the bottom screen and with a couple of quarts of water) and cook them for about 10 minutes with 10 pounds pressure. They are almost cooked and the skins slip right off. I no longer make pickles, just dice them add 1/2 tsp salt and boiling water, then pressure can for 30 minutes (in pints) at 10 pounds. So handy for making borscht all winter.