1/2 bushel stems, cut to 2 inches
4 c. sugar
2 c. water
2 c. vinegar
1 tsp. allspice
1 tsp. cloves
1 tsp. cinnamon
1 pod hot green pepper

Cook stems in canner pressure cooker until done. Drain, skin, and cut larger beets. Boil other ingredients together and pour over beets. Continue to boil until hot. Now can. I usually cook the hot pepper in the syrup. Can in pints or quarts. May hot bath 10 minutes if desired.