Zucchini Bread to Can
Submitted by Rick Karraker from SouthEastern Illinois Electric Cooperative, Inc.
Ingredients:
3 cups flour 1 tsp. salt
2 grated zucchini 3 tsp vanilla
2 cups sugar 1 tsp cinnamon
1 cup vegetable oil 1 cup raisins
1 tsp baking soda 1/4 tsp nutmeg
3 eggs 1/2 cup chopped pecans
Directions:
Place baking stone in the oven. Preheat the oven and stone to 325 degrees. Sift together the dry ingredients. In a small bowl, whisk together eggs and vanilla. In a very large bowl, stir oil into the zucchini along with the raisins. Stir the egg mixture into the zucchini mixture. Add sifted ingredients along with the nuts. Stir until thoroughly combined.
Divide the batter as follows: Use 6 wide-mouth pint canning jars. Measure 1 cup of batter into each jar. Place each jar onto the baking stone. Do not let the jars touch. Bake the jars for one hour. After one hour, check with a cake tester (or toothpick). If the tester comes out clean, immediately remove jars from oven and place on dry kitchen towel on the counter. Place a flat canning lid on each jar and screw on the band tight to fingertip tight. Very soon you will hear the “pop” as the jars create a vacuum and seal tight. Cool completely. Store on a cool, dry shelf in the pantry till the snow flies, then open and enjoy. (When opening, use a butter knife around the sides and tap the bottom.)
