8 qts. fresh beets
10 (2 inch) cinnamon sticks
1 tbsp. whole cloves
1 1/2 c. sugar
1 qt. vinegar (5% acidity)
1 c. water

Leave root plus 1 inch of stem on beets. Scrub well with vegetable brush. Place beets in a saucepan. Add water to cover. Bring to a boil. Cover and cook 35 to 40 minutes or until tender. Drain. Pour cold water over beets and drain. Let cool. Trim off beet stems and roots. Rub off skins.

Tie spices in a cheesecloth bag. Combine spices, sugar, vinegar, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil. Add beets. Bring mixture back to a boil. Boil gently for 5 minutes. Remove spice bag.

Quickly pack beets into hot, sterilized jars. Leave 1/2 inch head space. Pour syrup over beets to within 1/2 inch of top of jar. Cover at once with metal lids. Screw bands tightly. Process pints and quarts in boiling water bath for 30 minutes. Yields: 8 quarts.