To pickle beets in a water bath, prepare the beets and a vinegar mixture, pack mason jars with the mixture and process them for about 30 minutes. Leave the jars to cool, and store them or consume them right away. Sealed beets are fresh for up to a year.
To fill six 500-milliliter jars, boil 10 cups of unpeeled, unchopped beets for about 40 minutes until they're tender. Cool the beets in ice water, peel them and chop them as necessary. Prepare the canner according to its user guide.
In a saucepan, bring to boil 2 1/2 cups of white vinegar, 1 cup of water, 1 cup of sugar and 3 tablespoons of pickling spice in a cheesecloth bag. Cover and let it simmer for about 15 minutes. Add the beets, continue to simmer for five minutes and then throw away the spice bag.
Pack the beets tightly into the mason jars, and pour in the hot liquid to about 1/2 inch from the top. Gently shake or prod the beets to remove air bubbles.
Place the sealing discs, and screw caps on the jars. Screw them on to finger strength, and place the jars in the preheated canner. Allow the jars to process in the canner for about 30 minutes or as directed by the user manual.
Remove the jars, and allow them to cool enough to touch before removing the screw caps and allowing the jars to cool overnight. When they're cool, replace the screw caps tightly, ensure the sealing discs are depressed and store them.