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Canned Beets

Boil the beets till tender, drop in cold water, remove and skin. If too large for jars, cut lengthwise in halves or quarters.

Warm the jar and, as fast as the beets are skinned, drop them in until the jar is nearly full. To 1 pint vinegar add 2 cups sugar, set on stove and let come to a boil.

While boiling, pour over the beets until the jar is running over. Drop in a few cloves and allspice, then seal.