4 c. vinegar
8 c. sugar
1 to 1 1/2 tbsp. pickling spice (cheese cloth)
1/2 bushel beets

Double above ingredients for juice for 1 bushel of beets.

Combine ingredients in large pot, heat at medium heat until liquid is clear, add spices wrapped in cheese cloth simmer on low heat. Wash beets. Separate according to size. Place beets in canner. Cover with water, bring to boil. Cook 15 to 20 minutes until skins can be removed. Remove from heat, pour into sink.

Let liquid go down drain. Pour on cold water and remove skins. Trim beet top and bottom. Cut into pieces, place into preheated liquid sugar, spices and vinegar. Bring to boil, pack into jars and seal. Allow to cool.