Canned Pickled Beets - cooking recipe

Ingredients

10 lb. beets
4 c. sugar
4 c. water
4 c. vinegar
2 tsp. cloves
2 tsp. allspice
2 Tbsp. cinnamon

Preparation

Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.