After beets have cooked, peel, cut into chunks, and set aside.
Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
Pack beets into hot jars, leaving 1/4-inch head space.Ladle hot liquid over beets leaving 1/4 inch head space. Remove air bubbles. Adjust two-piece caps. Process jars 30 minutes in boiling water canner.
This recipe makes around 6 pints. I like to use wide mouth jars.