Process of water-bath food to pressure cooker?
Ok. I've canned for 30 years. If the beets are pickled they are fine as long as they "popped". The vinegar acidity makes it fine for water bath. I've canned carrots using a pressure canner to "recommended" times. They were a disgusting mush. The only thing I pressure can now are meats and fish. Veggies I just sterilize the jars, cold pack the veggies, add boiling pickle juice or water, seal and then water bath process for 10 mins. When you open a jar it is pretty obvious if the food is spoiled. But this is not the "safe" way to can!  As of yet, I've not had a spoiled hat and no one has gotten sick. So just be aware that what I do is not recommended.