To can beets using the water bath method, clean and skin the beets, chop them, boil the brine, pack the beets and brine into jars, and process them in a water bath canner. This recipe yields 6 pints.
Prepare your water bath canner according to the manufacturer's instructions. Place 6 1-pint canning jars into your dishwasher and wash them in hot water. Pour several inches of water into a small pot, and add 6 canning seals. Turn off the burner when the water is about to boil, and leave the seals in the hot water.
Scrub several large beets, cut off all but the bottom 2 inches of the stems, and place the beets in a pot of boiling water. Boil them for two or three minutes, until the skins loosen. Drain the beets, rinse them in cold water, and skin them. Slice off the roots and stems, and chop the beets to the desired size. Separate 3 quarts of chopped beets, and reserve the leftovers for another use.
Put 2 cups white sugar, 1 cinnamon stick, 1 tablespoon dried allspice berries and 1 1/2 teaspoons salt into a pot over high heat. Add 3 1/2 cups vinegar and 1 1/2 cups water. Stir thoroughly, boil the brine, and then reduce the heat and simmer it for 15 minutes. Turn off the burner and lift out the cinnamon stick.
Distribute the chopped beats evenly among 6 1-pint canning jars. Fill the jars with brine, leaving 1 inch of headspace, and wipe the rims with a kitchen towel. Run a plastic knife around the edges of the jars to dislodge air bubbles. Attach the lids, and process the jars in your water bath canner according to the manufacturer's instructions.