Pickled Beets

I adapted this recipe from one I found my Ball Blue Book of Preserving (p85) "Spicy Pickled Beets"

Ingredients:
4 lbs Beets 1-1 1/2 inches in diameter (or you can cut them down to size in slices or chunks)
3 cups thinly sliced onions (optional)
2 cups sugar (or less if you like)
3 sticks cinnamon, broken
1 tablespoon mustard seed
1 teaspoon whole allspice (1/2 teaspoon ground)
1 teaspoon whole cloves (1/2 teaspoon ground)
1 teaspoon salt
2 1/2 cups cider vinegar
1 1/2 cups water

Wash beets, leave 2 inches of stem and the tap root intact. Put beets in a large sauce pot and cover with water or roasting pan. Cook in pan until tender (either boiling or roasting at 350F). Drain (if boiling). Remove peel; trim ends. Combine remaining ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks (or leave in if you like). Pack hot beets into hot jars (that have been steralized) leaving 1/4 inch headspace (space between top of contents and top of jar). Ladle hot liquid over beets, leaving 1/4 inch headspace. Remove air bubbls (slide a knife down along the sides of the jar to let the air out). Adjust lids (if processing use canning jars with 2 piece lids, otherwise you can use any jars you have collected). Either process 30 minutes in a boiling water canner or refridgerate for up to 8 weeks. Will be ready to eat in a few days.

Caution--this juice will stain so if making it with students make sure they are wearing aprons or some other covering.