Beets (beetroot) is easily the messiest, most time consuming vegetable I've canned so far. I am absolutely knackered! And I only had enough for four quarts; imagine if I had planned for more.
First they had to be boiled until the skin slipped off fairly easily (seperated by size), skinned, sliced and packed in jars. Add two tablespoons of vinegar and a teaspoon of salt to each and fill with boiling water. Finally, in the pressure canner for 35 minutes at 10 pounds of pressure. What a relief when they all sealed. How frustrating if some hadn't! I'm still clearing up the mess in the kitchen.