Ingredients:
Combine cooking liquid, vinegar, sugar and salt in big pot. Add spices. Heat to boiling. Add beets. Let cool and refrigerate if you are not canning them.
To can:
Pack hot beets and juice in hot jars, fishing out cinnamon sticks (and cloves, if you prefer). Process in hot water bath for 20 minutes (pints) or 30 minutes (quarts).
*Be sure to check with your local extension and see if processing times work for your area.
Submitted By: Dellaina
Original Source: Debbie