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
Pressure Canning Zucchini Shreds for the Pantry
Pressure Canning Zucchini Shreds for the Pantry
#Zucchini
#PressureCanning
#Preserving
Items we used in this video:
Canning Funnel:
Jar Grabber:
Ball Lids & Rings:
Canning Salt:
All American 921 Pressure Canner:
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A Handed-Down Family Recipe || Zucchini Bread
This recipe for zucchini bread was handed down to Meg from her mother, and it’s one of our favorite quick snack treats.
— Zucchini Bread —
Preheat oven to 350*. Grease and flour a bundt pan.
3 Cups Flour
1 1/2 Cups sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Mix in a large bowl and set aside.
3 eggs
1 Cup olive oil
2 tsp vanilla
4 Cups shredded zucchini
1 Cup raisins
1 Cup nuts
Mix together, then add to dry ingredients. Mix thouroughly until all flour is mixed in. Scoop into bundt pan and level out. Bake for about 1 hour, until a toothpick comes out clean. Let cool before slicing.
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El Dorado by Blue Steel
Home Cooked by Sight Of Wonders
Feriado by Cornelio
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zucchini bread in jars
garden zucchini to shelf stable bread.
Turn Your Zucchini into Canned Pineapple, Plus, Pineapple Upside-down Cake Recipe
Apron Pattern:
Childhood Chores EBook:
Pineapple Zucchini Recipe:
Pineapple Upside-down Cake recipe:
Tromboncino Squash:
ForJars affiliate link: Code: RUTH10
Canning Zucchini Bread
Homemade canned zucchini bread
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.