Instructions: Combine all ingredients, except beets, in a large sauce pot. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4" head space. Ladle hot liquid over beets, leaving 1/4" head space. Remove air bubbles. Adjust 2 piece caps. Process pints and quarts 30 minutes in a boiling water canner.

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