How To make Zucchini Bread Baked In a Jar
3.00 c All-purpose flour
1.00 ts Salt
1.00 ts Baking powder
1.00 ts Baking soda
2.00 ts Cinnamon
0.25 ts Ground cloves
2.00 c Sugar
3.00 lg Eggs
1.00 c OIL
2.00 c Zucchini, grated
0.25 ts Nutmeg
1.00 ts Vanilla
0.50 c Pecans, chopped
Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air dry; leave the lids and rings in the hot water until you're ready to use them--the rings MUST be hot when used. If you can find them, you can also use 4 (1-1/2 pint) straight-sided jars. They must NOT have buldges in the sides of the jars or you won't be able to get the cakes out without digging them out. Look for the number of the jar I've given you--once you see what they look like, you'll know what to look for. Once the jars are cool enough to handle, grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret). Fill jars 1/2 full; place onto a cookie sheet.
Preheat oven to 325-degrees (NO HIGHER!)
Sift together the flour, salt, baking powder baking soda, cinnamon and cloves; set aside.
Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well with beater. Add flour mixture to zucchini mixture. Add nuts.
For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes, and go from there. The bread needs to be done, but not over-done. For the 1-1/2 pint jars, bake for about 1 hour and 15 minutes; start checking them at 1 hour and go from there.
Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from the oven one-at-a-time. Place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool completely. You'll know when they've sealed, you'll hear a "plinking" sound. In case you don't hear it, double- check the jars by pushing down in the middle of the lids once the jars have sealed--they shouldn't move at all.
How To make Zucchini Bread Baked In a Jar's Videos
MicroMoment: Making Cakes in Jars...Is It Safe?
The Internet is ablaze with so many ways to make cakes in canning jars. Is it safe to do that? This video presents information to help you judge for yourself of the safety of this practice.
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Snippet #7 Canned zucchini bread & flowers
Published on June 18, 2020
Thank you for watching the seventh snippet of The Roggenkamp Girls Craftycast & Adventures!
Where you can find us:
Raverly: Loma -
Echo –
Etsy:
Email: roggygirls@gmail.com
Show notes:
Recipe for Echo's Zucchini Bread (Original recipe from The Basics and More Cookbook)
1 C. Vegetable Oil
2 C. Sugar
2 C. Zucchini (grated)
3 Eggs
2 tsp. Vanilla
3 C. Flour
1 to 3 tsp. Cinnamon
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 C. Nuts (chopped)
1 C. Coconut
1 C. Chocolate Chip
Combine oil, sugar, zucchini, eggs, and vanilla. Mix in remaining ingredients and pour into 2 greased and floured loaf pans. Bake at 325 degrees for 1 to 1.5 hours. Check after 1 hour.
Show less
C O R N Zucchini Bread!
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Lid RINGS are NOW also Available!
CANNERS TOO!!
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People have reminded me that I should post the link for my little homestead book!
It's called OurHalfAcreHomestead! Recipes, Canning, and Neat To Know Stuff!
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Canning - Zucchini Bread Jam
I'm back today to share my home canning of ZUCCHINI BREAD JAM using my garden harvest of zucchini and other summer squashes! I'm using my STEAM CANNER again! Canning is a great way to preserve your own garden harvests or save money by buying in bulk and processing food yourself! I always follow tested and approved canning recipes! Follow along with me and see how I PRESERVE my SUMMER SQUASH HARVEST as ZUCCHINI BREAD JAM!
Here are affiliate links to the CANNING BOOKS I use when doing my home canning and some other great items that you see in my videos! As an AMAZON ASSOCIATE I earn money if you use these AMAZON links and make any purchases! I earn and it doesn't cost you more! It's a great way to support my channel.
Norpro CANNING ESSENTALS Boxed Set
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Ball Regular Mouth 16-Ounces Mason Jar with Lids and Bands (12-Units)
Water Bath Canner
Harvest STEAM CANNER
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Here's a link to my new HOME CANNING series where I show canning recipes I use to preserve my garden harvests:
#homecanning #zucchinibreadjam #zucchinirecipe #preservingfood
Summer Recipe Idea: Zucchini Bread Recipe
Is your garden bursting with zucchinis? If you need zucchini recipe ideas try this incredibly delicious zucchini bread recipe. It was my grandma’s recipe and it’s amazing!
This easy to make recipe will be devoured by the entire family including the kids which makes it the perfect summer recipe idea. Even if your kids don’t like zucchinis, they will love my grandma’s zucchini bread.
Give it a try and let me know in the comments what you think.
Grandma’s Zucchini Bread Recipe:
Start by beating 3 eggs then add 2 ½ cups of sugar, 2 cups of shredded zucchini, 1 cup of vegetable oil, and 1 teaspoon of vanilla. Then mix.
In a separate bowl add 3 cups of flour, 3 teaspoons of cinnamon, 1 teaspoon of salt, 1 teaspoon of baking soda and 1 ½ teaspoons of baking powder. Then stir to combine.
Add your dry ingredients to your wet ingredients and combine.
Pour into 2 greased loaf pans. Bake for 50-60 minutes at 350 degrees.
Enjoy!'
For more zucchini recipes, head to our blog, FreebieFindingMom.com. Try our:
????Homemade Zucchini-Oat Chocolate Chip Cookies - They are sooo good!
Recipe:
????Zucchini Bread In A Jar Recipe - These make great gifts!
Recipe:
❤️ Kelli
How to Bake Banana Bread and Seal it in a Canning Jar
Banana Bread sealed in a Canning Jar
Ingredients
3/4 cup shortening
2 3/4 cups white sugar
4 Large eggs
2 1/2 cups ripe bananas (about 7-8)
3/4 cup water
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (I round up.)
1 teaspoon ground cloves (I round up.)
3/4-1 cup chopped pecans
optional: 1 teaspoon Vanilla Extract & 1 teaspoon Almond Extract (If added, reduce water by 2 teaspoons)
Directions
Preheat oven to 350 degrees F (177 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. In a large bowl, cream butter or shortening and sugar until light and fluffy. Beat in eggs one at a time, bananas, and water. In a separate bowl, stir or sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased jars, filling 1/2 full of batter. Do not put lids on jars for baking. Wipe off rims of jars with a clean wet cloth. Place jars an inch or more apart on a baking sheet. (Place a shallow pan with a cup of water in it in the bottom of oven to evaporate during the baking.)
Bake at 350 degrees F (177 degrees C) for 35-45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as they cool. Wait until they are fully sealed and completely cool before removing ring and placing a shepherds cap-type cloth on for optional decoration. Label jars with the contents, date, and instructions like: Keep refrigerated. Expires 4 months from date.
The FDA does NOT recommend canning bread because 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 recommended that you keep your canned bread in the refrigerator.
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