1. Cut the stems from the beets.

2. Wash the beets well using the potato scrubber.

3. Put the beets into a large stock pot and add water until they are completely covered. Set the stove to medium high and boil the beets for twenty minutes.

4. Move the beets to a cold water bath in the sink or a large bowl.

5. Remove the skin and roots from the beets and skim out any that may have fallen off within the beet juice. Keep the juice in the stock pot!

6. Slice the beets into small chunks or slices depending on what you'd like to use them for in the future.

7. Add two tablespoons of sugar, two tablespoons of salt, two cups of vinegar and bay leaves to the beet juice left in the pot.

8. Place the sliced beets back into the juice and let them simmer for fifteen minutes.

9. Remove the bay leaves from the mixture, these are not to be eaten they are simply for flavor.

10. Use the funnel to place the beets evenly into the jars. They should be quite full with only 1" of head space.

11. Pour the hot brine equally over the beets in the jars. The juice should cover the beets entirely.

12. Use the handle of a wooden spoon or a butter knife to jostle out any air bubbles.

13. Wipe jar rim with a damp paper towel.

14. Place the snap lid on the jar and fasten tightly with the ring.

15. Put the jars into your water bath canner and process, covered, for 30 minutes.

16. Remove from the hot water bath and set on a tea towel on the counter to cool.

17. Once the jars have cooled to room temperature and the snap lids have "popped", the jars can be stored in a cool dark place for up to 2 years.