Wash and drain beets. Leave 2 inches of stems and tap roots. Put beets in a large saucepan. Cover with boiling water and cook until tender. Drain. Remove peel; trim ends. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks. Pack hot beets into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over beets, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner.