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
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.
Zucchini Pickles Recipe | Bread and Butter Pickles Better Than Cucumbers!
Zucchini can be used in any pickle recipe that cucumbers are used and I have a glut of them waiting to be turned into some amazing pickles. Today we are making bread and butter pickles with zucchini instead of cucumbers.
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Zucchini Bread Jam (Recipe Teaser)
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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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Zucchini Sweet Relish | Canning Stockpile Recipe | Garden Fresh Food | Food Security | For Jars
Today, Annie shares our favorite homemade relish recipe, with garden-fresh zucchinis. This is one of our favorite stockpile canning items we stock in our root cellar this time of year.
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Sweet Zucchini Relish Recipe:
12 cups shredded zucchini (a 3.5 pound garden zucchini)
6 cups chopped onion (around 6 medium sized onions)
1 red sweet pepper
1 green pepper
5 tablespoons salt
Chop or shred everything up and place into a large pot. Cover the mixture with water and soak it overnight in the fridge, covered.
The next day strain the water out and rinse with cold water. Then press out any remaining liquid.
Put contents back into your pot and move over to the stove top and add...
2 1/2 cups of white distilled vinegar or apple cider vinegar
6 cups sugar
1 tablespoon dry mustard
1 teaspoon ground nutmeg
3 tablespoons cornstarch
1 teaspoon turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper
Combine all ingredients then cook on a low boil for at least 30 minutes, uncovered.
Place into sanitized jars and water bath can for 15 minutes. Enjoy!
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ZUCCHINI PICKLES | How-To Can Zucchini Pickles
#canning #zucchini #zucchinipickles
Use your leftover zucchini to make some of the tastiest pickles!
2 1⁄2 cups zucchini
3⁄4 cups onions
2 cups cider vinegar
1 cup sugar
1⁄2 teaspoon turmeric
4-5 tablespoons salt
1 1⁄2 teaspoon celery seed
Cut veggies to desired size. Boil remaining ingredients and pour over top veggies in bowl. Cover bowl and let sit for 1 hour. Return to a pot and boil veggies and liquid for 3 minutes. Sterilize jars and lids and fill jars with veggies and liquid. Wipe rims and hand-tighten lids. Hot bath for 15 minutes. Remove and let cool. Listen for pop to seal. If doesn't seal, store in fridge and eat within a week.
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