Wash the canning jars, lids, screw bands, and tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, place the jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Scrub the beets and rinse well under running water. Trim off the greens leaving about one inch of stem to help prevent bleeding.

Add the beetroots to a large pot of water, bring to a boil, and cook until the skins slip off easily, about 20 to 30 minutes.

Drain the beets in a colander discarding the cooking water. Let the beets cool until you can handle them without burning your hands.

While the beets are cooling, rinse out the large pot and make the pickling brine.

To make the pickling brine, combine vinegar, water, sugar, and salt in a large pot.

Place the pickling spices in a spice bag, cheesecloth, or coffee filter, tie it off, and add it to the vinegar mixture.

Bring to a boil over medium-high heat. Reduce the heat to low, and simmer (180˚F) for 15 minutes. Prepare the beets while the brine is simmering.

Once the beets are cool enough to handle, put on the gloves, remove the skins, and trim off the stems and roots.

Leave baby beets whole, quarter larger beets, or cut the roots into 1/4-inch slices. Measure 10 cups of prepared beets.

Remove the spice bag, add the prepared beets to the pickling liquid, and return to a boil over medium-high heat.

Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from the canner. Empty the water and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Place the canning funnel on the jar. Use a slotted spoon or tongs to remove the beets from the brine and fill the jar. Leave 1/2-inch headspace at the top of the jar.

Run the bubble popper through the jars to release air bubbles and wipe the rims. Adjust the headspace again if needed.

Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner and repeat with the remaining jars.

Once all the jars are in the canner, adjust the water level so it is 2 inches above the tops of the jars.

Cover the canner and bring to boil over high heat. Once the water boils vigorously, continue boiling and process half-pints and pints for 30 minutes at altitudes less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

When the processing time is complete, turn off the heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.

Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center of the cover. The top should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use it up within a week.

Remove the screw-on bands, rinse the jars, label, date, and store in a cool, dark location. Allow 4 weeks for the pickled beets to develop flavor. Use home canned jars within 12 to 18 months for the best quality. Makes about 6 pints or 12 half-pint jars.