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
I HAVE MADE THE VIRAL CANNED BREAD RECIPE AND HERE'S WHAT HAPPENED:
Is it possible to can bread? Is there a way to make homemade your bread last for months or, even better, for years without it being spoiled and still be edible? Well, I have made a delicious and highly nutritious recipe for whole wheat bread, baked it in mason jars so they are canned and what happened was as follows...
INGREDIENTS:
1 teaspoon dry yeast
400 ml lukewarm water (this quantity can vary - read the recipe below)
350 g whole wheat flour
70 g ground flaxseed
70 g pumpkin seeds
70 g sunflower seeds
50 g oatmeal flour
50g sesame seeds
1 teaspoon dry yeast
1/4 cup olive oil
1 tablespoon of brown sugar
1 teaspoon of salt
METHOD:
Add all the dry ingredients into a large bowl, do not allow the yeast and the salt to touch each other, as the salt will compromise the yeast leavening properties.
Add the lukewarm water, little by little, and add the olive oil. The amount of water can vary depending on the quality or brand of flour you're using. Mix to combine.
Once the dough is mixed through, cover the bowl with a tea towel or a shower cap and let it proof for 1 hour in a dry warm place.
For this process you will need three mason jars that have a straight shape, otherwise, the bread won’t slide out of the jars.
Wash the jars with soap and water or dish wash them, then sterilize them by boiling the jars and the lids in water for 25 minutes. After this time, remove the jars and the lids from the water, place the jars upside down on a tea towel and wait until they are completely dry.
Once the jars are dry, brush the inside thoroughly with vegetable oil
Half-fill each of the jars with the dough, brush the dough tops with oil, and allow the bread to proof for further 20 minutes with the lids open.
Place jars on one of your oven racks, place a silicon mat on top of the rack so the jars don’t slip, then carefully place them in the oven's lowest rack.
Do not close the jars, the bread is supposed to bake with the lids open.
Bake the jars for 40 to 45 minutes at 200c/400f.
Remove the rack with the bread jars from the oven and allow the bread to be cooled enough for handling, then remove the bread from the jar, and if you are freezing them, wrap them in cling film and freeze them for up to 3 months.
If you are planning on gifting the bread to someone, you must do it immediately after you baked the bread, otherwise, freeze it until the day you're gifting it. Don't forget to tell the person you are giving the bread to immediately remove it from the jar or keep the bread refrigerated or frozen until consumption.
Remove the bread from the jar, and if you are freezing them, wrap them in cling film and freeze them for up to 3 months.
TIP: If you prefer to bake the bread in a traditional way, you can make two loaves of bread, just follow all the instructions except what refers to the jars and bake it for 40 to 45 minutes at the same temperature mentioned in the video.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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I HAVE MADE THE VIRAL CANNED BREAD RECIPE AND HERE'S WHAT HAPPENED: - Recipe by chef Jana Pinheiro
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!
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#homecanning #zucchinibreadjam #zucchinirecipe #preservingfood
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Pressure Canning Zucchini Shreds for the Pantry
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Anything that I do, show or discuss on this channel is my opinion, or what I do for my family. You should always do your research to decide what is right/safe for you. I have been homesteading, preserving & prepping for years, but I am not a professional in any of these fields. This channel is to help give you ideas and spark your inspirational journey in a self sufficient lifestyle.