Wash beets thoroughly in cold water. Cut off tops,

Wash beets thoroughly in cold water. Cut off tops, leaving 1 to 1 1/2 inches of the stem; do not cut off roots. Rinse beets again. Place beets in a saucepan and cover with cold water. Bring to a rapid boil and cook until skins will come off easily. Remove skins and trim off stems and roots; leave beets whole. Rinse beets with hot water. Dice three or four beets and place in a saucepan; cover with two inches of water and bring to a boil. Pack whole beets into hot pint jars, leaving one-inch headspace. Strain liquid from diced beets and pour over beets in jars, leaving one-inch headspace. Add 1/2 teaspoon salt to each pint, if desired. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 30 minutes at 10 pounds pressure in a pressure canner. Yield: about 7 pints. Harvard Beets 1/2 cup orange juice 1 1/2 tablespoons cider vinegar 1 tablespoon honey 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 teaspoon cloves 1 pint (2 cups) Canned Beets, drained 1 tablespoon butter or margarine Combine all ingredients except beets and butter in the top of a double boiler; cook over boiling water, stirring until mixture is smooth. Adjust seasonings to your taste (mixture should be sweet-and-sour) and continue simmering and stirring until clear. Add beets; reduce heat and cook until beets are heated through. Just before serv ing, stir in butter or margarine. Yield: 2 to 3 servings. Marinated Beet Salad 1 quart (4 cups) sliced Canned Beets 1/2 cup sugar '2 1/2 teaspoons dry mustard 1/2 teaspoon salt 3/4 cup vinegar 1/2 cup finely chopped onion 1/4 cup finely chopped celery Drain beets, reserving 1/2 cup liquid. Combine sugar, mustard, and salt in a saucepan; add reserved beet liquid and vinegar. Bring mixture to a boil, then remove from heat. Combine beets, onion, and celery. Pour vinegar mixture over vegetables and loss gently. Cover and refrigerate overnight. Yield: 8 servings. Sweet-and-Sour Beets 1 pint (2 cups) Canned Beets 1 tablespoon cornstarch 1/4 teaspoon salt 2 tablespoons juice from beets 4 tablespoons honey 2 tablespoons vinegar 1 tablespoon butter or margarine ' Drain beets, reserving 2. tablespoons juice. Combine cornstarch, salt, and beet juice in a saucepan. Stir in honey, vinegar and butter or margarine; cook over low heat until mixture thickens. Pour sauce over beets and let stand 1 hour or enhace flavor. Heat before serving. Yield: 4 to 6 servings.