spiced beets canning recipe

from http://www.tasteofhome.com/Recipes/Spiced-Pickled-Beets
       
Ingredients

 •   3 pounds small fresh beets (or cylindrica)
 •   2 cups (organic cane) sugar
 •   2 cups water
 •   2 cups (apple) cider vinegar
 •   2 cinnamon sticks (3 inches)
 •   1 teaspoon whole cloves
 •   1 teaspoon whole allspice

Directions

    Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
    Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
    Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Originally published as Spiced Pickled Beets in Taste of Home June/July 2010, p66

I did 1 1/2 times the recipe and had 6 and a bit pint jars of sliced beets. I did not have cinnamon sticks so used cinnamon powder in a loose leaf tea bag, which worked just as well. I cooked the beets first and then weighed them for this recipe. I used the cylindrica beets, which grow mostly above ground and as their name implies are not round but cylindrical in shape. That way you can cook the beets whole evenly and make similar sized round crinkle cuts while using the whole beet. Enjoy!