Dishpan of beets with root and 2" of stems still remaining on beets will bleed out all of their red juice.

5 lbs. sugar
1 qt. vinegar
1 qt. water
1 tsp. allspice (opt.)
1 whole clove to each jar

Heat water to boiling in large pan. Drop in beets and cook for at least 2 hours or can puncture with a fork. Drop into cold water and remove skins, stems and root. Slice.

Bring to boil in large pot, vinegar, water and sugar. Add beets until hot through and through. Pack in jars and process according to canning directions.