*Please note: I do not necessarily follow the tested methods of canning. But this way has always worked for me with no spoiling or food poisoning issues.
Step 1: Acquire a large bowl of red beets.
Step 2: Scrub the beets.
Leave the tails and about a half inch of the stems attached. This is to keep all of the color and nutrients from bleeding out while they cook.
Step 4: Place the pot on the stove.
Cover and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.
Step 6: Peel the beets.
First, cut off the tops and tails and then the skins should just slide off. It's fun!
Step 7: Cut the beets.
You can choose any size you like but I prefer a small bite-size chunk. The larger the chunks, the more jars you'll need as they won't be as space efficient. Put the chunks into a pot.
Step 8: Admire your pretty purple philanges.
Step 9: Heat your canning jars.
I just simply put my clean jars in a 225 degree Fahrenheit oven for about 15 minutes. This sterilizes them and keeps them hot while you fill them one by one.
Step 10: Sterilize the canning lids.
I place them in a small pot, cover them with water, and bring to a boil. Remove from heat and leave them in the water until you are ready to use them. When I'm open kettle canning like this, I try to use the lids while they are still very hot.
Step 11: Add your other ingredients.
Put the pot of beet chunks on the stove and add 3 cups of apple cider vinegar and 4 cups of granulated sugar.