To pickle and can beets, remove the skins, roots and stems from the beets. Cut the beets into pieces, and place them in a pot with 2 cups sugar, 1 stick cinnamon, 1 teaspoon whole allspice, 1 1/2 teaspoons salt, 3 1/2 cups vinegar and 1 1/2 cups water. Boil the mixture for 15 minutes, and pack the beets into sterilized jars. Ladle the hot vinegar mixture over the beets, and process for 30 minutes in a boiling water canner.
To remove the beet skins, boil the beets in water for 15 to 20 minutes, and immerse the beets in ice water until they are cool. Slip the skins off the beets, and use a knife to remove the stem and root ends. Allow 1/4-inch headspace in each jar.
To make pickled beets with pickling spice, boil the beets in water for 20 to 40 minutes, or until the beets are fork tender, and remove the skin, root and stem from the beets. Tie 3 tablespoons pickling spice in a cheesecloth square, and boil the spice with 2 1/2 cups white vinegar, 1 cup water and 1 cup sugar for 15 minutes.
Pack the beets into sterilized jars, and ladle the hot vinegar mixture over the beets, allowing 3/4-inch headspace. Process the jars for 30 minutes in a boiling water canner.