Directions

1. Wash the beets thoroughly, remove the leaves and roots, and trim off any rough spots. Cut off the tops of the beets, leaving about an inch of the stem intact.
2. In a large pot, cover the beets with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 45-60 minutes. The cooking time may vary depending on the size and freshness of the beets.
3. Drain the beets and let them cool. Once cool, peel off the skins and cut the beets into bite-sized pieces.
4. In a saucepan, combine the vinegar, water, and sugar. Bring the mixture to a boil and stir until the sugar has dissolved. Repeat this step until you have enough sauce to cover your beets.
5. Add the beets to the saucepan with the liquid, and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
6. While the beets are cooking in the sauce, sterilize your canning jars, lids, and bands according to the manufacturer's instructions.
7. Once the beets are cooked and the jars are sterilized, carefully ladle the hot beets and liquid into the jars, leaving about 1/2 inch of headspace at the top.
8. Wipe the jar rims with a clean, damp cloth, and place the lids and bands on the jars, tightening them just enough to seal them.
9. Place the jars in a canner or large pot of boiling water and process them for 30 minutes. Once processed, remove the jars from the canner and let them cool on a towel or wire rack.
10. Once the jars are cool, check the seals to make sure they are tight. Store the jars in a cool, dark place for up to one year.