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).
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Zucchini Spears, Bread and Butter Pickles and Zucchini Relish 6-28-2020
Zucchini spears and bread and butter pickles. Packed in warm jars, ladle on brine / syrup and process in hot water bath.
I based my zucchini spears from a recipe by The Big Easy Chef (YouTube)
Recipe:
Bread and Butter Pickles
30 long English cucumbers
10 large red bell peppers
3 sweet onions
canning salt
ice
Wash cucumbers, then slice into 1/4 inch slices. Wash peppers, slice into 1/4 inch slices. Peel onion and slice into 1/4 inch slices. Place slices into container, layer mixture, add salt between layers, add some ice. Cover container and refrigerate for 24 hours. After mixture has set, rinse off with plenty of cool water.
Syrup
15 cups sugar
9 cups apple flavored cider-vinegar
6 tablespoons mustard seed
4 1/2 Tablespoons celery seed
4 1/2 tablespoons turmeric
Add all ingredients to a large pot, heat on medium heat. When syrup is dissolved, reduce heat to a simmer; keep syrup warm until ready to use.
Place pickle mixture into sterile jars, fill with syrup leaving 1/2 to 1/4 inch head space. Process in hot water bath canner. 15 min for quarts and 10 min for pints.
Note: I like this syrup and use it a lot. I adjust the quantities of syrup ingredients to equal the amount of jars I am processing.
Full description and recipe for the Zucchini Relish can be found,
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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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Y'all! Zucchini Bread Jam | OH YES!!
Zucchini Bread Jam Recipe found at Cosmopolitan Cornbread Blog:
Great ways to Preserve your Zucchini Harvest can be found via the following playlist:
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Pressure Canning Zucchini Shreds for the Pantry
Pressure Canning Zucchini Shreds for the Pantry
#Zucchini
#PressureCanning
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Zucchini Bread Jam | Water Bath Canning Recipe
Zucchini Bread Jam
(Yields 4 to 6- 8oz Jars)
4C Zucchini, finely shredded
1C Unsweetened Apple Juice
1 Packet Low Sugar Powder Pectin, (I used Sure-Gel)
1/4C Golden Rasins
1T Bottled Lemon Juice
1t Ground Cinnamon
1/2t Ground Nutmeg
1/4t Ground Cloves
3C Sugar
*1/2t Butter may be added to help reduce foam.
Combine zucchini, apple juice, pectin, rasins, lemon juice, cinnamon, nutmeg, cloves in a stainless steel sauce pan. Over high head bring mixture to a full rolling boil that cannot be stirred down by vigorous stirring. Add sugar and return to a full rolling boil and boil for 1 minute and remove from heat. Skim foam.
Fill Jars leaving 1/4 head space, de-bubble, wipe rims with a clean cloth or paper towel soaked in white vinegar. Center lids, tighten bands to finger tip tight.
Place in hot water bath canner, bring to a full rolling boil and process for 15 minutes.
Adjust for altitude as follows
1 -1,000 ft. 15 minutes
1,001 - 3,000 20 minutes
3,001 - 6,000 25 minutes
above 6,000 ft. 30 minutes