I strained and saved the water when I boiled them, so I could do a few quarts of those. But I thought I’d have more, so I don’t know if I will bother. They are great though. It’s easy all you do is add a couple of cinnamon sticks, vinegar and pickling spice to a couple quarts of the beet water, boil and strain the mixture, and pour it into your quart jars before you process them through the pressure canner for 30 mins.