Cut off beet tops but leave the root. Wash and cover with boiling water and cook until tender about 15 minutes. Remove the skins and slice the beets or leave the baby beets whole.
In glass canning jars pack the hot beets in and add 1/2 teaspoon salt to pints and 1 teaspoon salt to quarts (use canning salt!) Cover with boiling water, leaving 1/2 inch space at the top. Adjust jar lids. Process in a pressure canner at 10 pounds pressure for 30 minutes for pints and 35 minutes for quarts.
After pressure canner cools down you can remove the jars and complete seals if necessary.