BEETS

3 ½ cups vinegar

2 cups water

2 cups sugar

1 ½ tea. salt (no iodine)

Clean, rubbing gently in hands. Leave on 4” stems. Place in large kettle of cool water. Bring to a boil and turn down to low. Cook about 40 min. or until tender. Cut off tops and root. Squeeze skin off and cut to desired size. Pack. Pour boiling mixture over beets. Process 10 min. Makes 6 or 7 pints.