How To make Bread In Jars: Zucchini
Supplies Needed:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
Batter:
3 egg whites whipped
2 c granulated sugar
1 c margarine :
at room temperature
2 c zucchini -- grated
1 tsp vanilla
3 c unbleached flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy wate r and let drain, dry, and cool to room temperature. Generously prepare inside o f jars with margarine. To prepare batter, combine flour, salt, baking soda, ba king powder, cinnamon, nutmeg, and cloves. In another mixing bowl, combine egg whites, sugar, margarine, and zucchini. Divide batter among 4 jars (should be s lightly less than half full). Carefully wipe rims clean, then place jars on bak ing sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep l ids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (mak es it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
How To make Bread In Jars: Zucchini's Videos
Canning Zucchini Bread
Homemade canned zucchini bread
Sourdough Pineapple Zucchini Bread | Starting a New Sourdough Starter
My first attempt at sourdough didn't work out after 3 weeks of trying to get a starter going. All my discard didn't go to waste, I have been using it up in just about anything that calls for flour.
Did you know you can can zucchini to be a mock pineapple replacement. Really you can turn Zucchini into just about anything. So in today's cooking video we will make some sourdough pineapple zucchini bread.
The recipe I used was found here:
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From The Recipe Box! Old Fashioned Zucchini Bread!
Heavy Duty Stainless steel Canning lids!
HALFACRE for 10% Off!
Canned Zucchini Bread
The recipe can be found at
Disclaimer:
The FDA does NOT recommend canning bread. Bread is baked in a mason jar, removed from oven and immediately sealed. Quick breads contain a high amount of moisture and low acidity levels which can cause the growth of a bacteria called Clostridium botulinum, which is commonly known as botulism.
NO known cases of botulism have been connected to home canned breads. It is suggested you keep your canned bread in the refridgerator
In making this recipe you do so at YOUR OWN RISK
Please read the following links and decide for yourself. Many people have successfully canned their favorite bread and cake recipes for years and are still here to share their recipes with you.
The best thing we've found about any of the canned breads is that it not only retains its moisture and flavor but is great for a quick after work snack. Many people have kept it up to a year. If you have grand-children it might only have a shelf life of 5 minutes.
MY Favorite Way to Preserve Zucchini | CANNING RECIPE
How to preserve Zucchini Harvest
I used to freeze my zucchini but no longer, with this method I have easy water bath canned zucchini ready for use on the shelf. This is just one more method I am sharing in my food security journey.
Pineapple Zucchini Recipe:
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1½ cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints
( I got 6 pints and 1 half pint of zucchini and 3 pints of extra juice)
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process. See Table 1 for recommended process time for using a boiling-water canner.
Water Bath Boiling Process Time
Pint Jars 0 - 1,000 ft (15 mins)
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Newport, MI 48166
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Zucchini Jelly Canning Recipe
This video shows how to CAN Zucchini Jelly. This popular recipe allows the cook to flavor the jelly with their personal choice of flavors. I first tried this jelly when I was in Amish country and brought home a can. I loved it so much, that I went back to find the recipe.