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
How to make the best zucchini bread recipe
In today's video, Julianne shares a favorite recipe for this time of year when garden production is in full swing: homemade, garden fresh zucchini bread! This recipe is delicious and one of our top quick breads to make. Join Julianne for a morning of baking!
Full Recipe:
2 cups shredded zucchini
1 cup packed dark brown sugar
2/3 cup avocado oil (or oil of choice)
2 teaspoons vanilla extract (or 1 vanilla bean)
2 eggs
1 1/2 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon allspice
3/4 teaspoon salt
Preheat oven to 350 degrees. Prepare and shred zucchini. Set aside. In large mixing bowl add brown sugar, avocado oil, and eggs. Mix until combined. Add baking powder, vanilla, baking soda, salt, and spices. Add flour and mix until combined. Add shredded zucchini and mix until thoroughly combined. Grease loaf pan and pour batter into pan. Bake at 350° Fahrenheit for 55 to 65 minutes or until toothpick comes out clean. Enjoy!
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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.
Zucchini Playlist
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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 Bread Recipe
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