This recipe should come with a fat and sugar alarm on it. If you are on any low-fat, low-sugar diet, you'll need to really modify this. You can also make it up, cut it into small pieces, and freeze them so you aren't tempted to nibble all day or even every day. All I can do is warn you. This "bread" is rich.
3 cups whole wheat flour (I grind mine so it's actually a coarser flour than pre-packaged whole wheat. This doesn't mean the bread is healthy).
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2 cups sugar
4 eggs (beaten)
2 cups dehydrated strawberries
1 1/2 cups safflower or sunflower oil
1 1/4 cups pecans, chopped
Grease 2 loaf pans. Preheat oven to 350 degrees F. In large bowl, combine dry ingredients and mix well. Add the oil and beaten eggs. Stir until well moistened. Fold in strawberries and pecans. Divide batter between two pans. Bake 1 hour 15 minutes. Insert a knife in the middle to check for doneness. Cool pans for 10 minutes; turn out onto cooling racks. This freezes well so you can either freeze them by the loaf or slice the loaf and freeze.
Process 9-12 quart canning jars and keep in a warm oven until beets are ready. Don't process the lids as this can compromise the integrity of the rings (make the rubber soft so it doesn't seal well). I always process more jars than I think I'll actually need just in case.
6 medium/large beets washed and scrubbed with vegetable brush. You can cook, then peel them, peel then cook them or I just slice them with skins on, but I'm a heretic and willing to risk it. Set these aside.
2 cups pure cane sugar
2 cups vinegar (white or cider)
2 cups water
2 cinnamon sticks (don't use powder)
1 tablespoon allspice
1 teaspoon salt
Combine the sugar, vinegar, water, cinnamon, allspice and salt in a large non-reactive pot. Bring to a boil stirring frequently so sugar is thoroughly dissolved, about 15 minutes. Turn down heat and remove cinnamon and allspice with slotted spoon. Carefully place beets in the syrup mixture. Bring back to a boil and simmer for 10 minutes until beets are heated thoroughly. Turn heat down, but not off so beets stay hot. Carefully, but quickly fill quart jars with beets up to the shoulder of the jar so you have enough room left for syrup. Set each jar to the side as you fill the next. When all jars have beets, ladle beet syrup into each jar leaving about 1/2 inch headspace. With a clean wet lint-free rag (I use white all cotton towels I keep only for canning), wipe the rim of each jar making sure there is no liquid on the edge (You will have already checked to make sure no jar has a nick on the edge by running your finger around the rim). Check to see there is no moisture on the rim and gently place the lid on the jar, then the ring and tighten just enough to hold the lid in place. Place jars in canner of hot water that comes to about 1 inch over the top of the jars. I like to use a basket for this, which holds about 6 jars. I can lift it in and out much easier than with the jar lifter. Process jars in a hot water bath canner for 30 minutes. Remove from the water immediately and listen for the pop of the lid. If one lid doesn't seal, remove the lid and throw it away. Check the jar rim for debris, moisture, or a nick. Place a new lid on the jar and process again or just use it first.
Always, always, always work in small batches. If you have a large harvest of beets you will be tempted to double or more the batch. It's safer to take the time to do each batch separately even though the recipe can be increased. You never know when something is call you away from the stove and time is of the essence when canning. It can't sit and it can't wait. Small batches will get you finished faster-- trust me on this after having tested this rule and had a couple of failures and spoiled food.