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1 gal. beets 2 tsp. cinnamon 3 1/2 c. vinegar 3 c. water 1/2 tsp. salt 2 c. sugar Boil beets until tender. Dip in cool water and pull off skins. Combine ingredients to make syrup. Boil for 5 minutes, then add beets. Pack in pint jars and seal. Makes 6 pints. | |
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