I harvested enough beets to can 7 pints today. Planted: https://gallistead.com/2025/02/06/carrots-radish-lettuce-and-beets-planted-2-6-2025/

The recipe was pretty simple:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins. Fill each sterilized jar with beets.
• Combine 2 cups of sugar, 2 cups of beet water, 1 quart of white vinegar, and 1 tablespoon of salt in a large saucepan; bring to a rapid boil.
• Pour the hot brine over the beets in the jars, and seal the lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.