When boiling beets for canning or pickling about 3/4 of the beets are covered with water and boiled until they are tender. Yesterday it required over an hour of boiling. This produces a rich red juice. Draining this from the stock pot we were able to bottles 6 wine bottles of scalding hot juice for future use in fibre dyeing. Old wine bottles work well – they are free, resilient to temperature, and are easily sealed and stored. We recycle old corks for this and use a mechanical corker.