Cuts off beet tops, leaving 1 inch of stem. Also leave root. Wash beets, cover with boiling water, and cook until tender. Remove skins and slice beets.
For pickling sirup, use 7 cups vinegar, 8 cups of sugar and 2 cups water. Heat to boiling (covers 14 pts).
Pack beets in glass jars to 1/2 inch of top. Ad 1/2 teaspoon salt to pints, 1 teaspoon to quarts. Cover with boiling sirup, leaving 1/2 inch space at top of jar. Adjust jar lids. Process in boiling water bath (212 F).
Pint jars = 30 minutes
Quart jars = 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
Not sure how to seal jars? Check out this great article on Everything You Need To Know About Canning.