Ingredients:
2 c. sugar
1 c. canola oil
3 eggs
2/3 c. water
1 t. vanilla
3 1/4 c. flour
1 t. baking powder
1 t. Baking soda
1/2 t. Salt
1 1/2 T. Cinnamon
1- 1/2 t. Allspice
3 c. grated zucchini
1 c. Chopped nuts OR chocolate chips
Instructions:
Preheat oven to 325°.
Prepare Pint-Size LARGE MOUTH canning jars by sterilizing and then either spraying with canola oil spray or "greasing" w/ butter.
In large bowl cream sugar and oil with electric mixer.
Add eggs and mix well.
Add water and vanilla. Mix well.
Place dry ingredients in a separate large bowl and blend with a whisk.
Add creamed ingredients to dry ingredients and blend completely.
Pour one cup of batter into prepared jars.
Do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet.
Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
Remove jars from oven one at a time.
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.
Makes 6 jars.
I definitely want to try this. Please can you tell me can you do any kind of quick bread in jsrs?
ReplyDeleteI made, it turned out. All 12 sealed.
ReplyDeleteA few jars, the batter went alittle high, I cut the tops off. Didn't have enough zucchini so I used carrots.
I didn't put the water in the recipe, as I thought the zucchini was watery.
Tastes very good.
Thanks.
I put them in half pints, also.
Good tip
ReplyDeleteThis recipe is very dangerous. There is a real risk of botulinum toxin and/or other dangerous bacteria and microbes developing in the jars. Please do your own research before "canning" any baked goods by this method.
ReplyDeleteYou are absolutely right. I made this. They all sealed. Stored in dark cool closet. After 1 month they were all spoiled. What a waste of time and ingredients
DeleteSame experience... all jars formed a liquid and opening them released a very fermented aroma.
DeleteThat’s too bad. Mine turned out perfect. Sterilized jars, followed the recipe and a few months later they were still sealed and perfect. We just opened our next to last jar this past week.
DeleteAs long as there is no meat in it, chance of Botulinum is practically zilch. Of course a hoist of other bacteria still possible
DeleteDid you actually eat any of the canned bread a few weeks after canning it? How was it? I have made muffins in this manner and after few weeks they had a fermented smell. The dog is getting snacks now.
ReplyDeleteI had same experience
DeleteI fell in love with the idea of canned quick breads. You live in Alaska. I live in Virginia. I have read articles after articles this morning about how unsafe it is to can and store them outside of the freezer or refrigerator and short term only. I have seen others where they have had it on the shelf for several years and no sign of botulism. I did my first batch yesterday. It tasted so great!!! I have decided to pressure can them today wondering if that is enough. You store in a root cellar right? I don't have one of those. So I am really wondering your opinion here.
ReplyDeletePaige Hepworth
Unfortunately canning this bread is definitely not safe. The problem with home canning bread and other baked goods. It is neither sterile nor safe. Botulism needs 4 things to grow: a food source, a non-acidic environment sufficient moisture and temperatures between 40 F - 130 F. All of these are present in the jar! For those who say, "but it's sterile, no botulism in there!". Not true at all. It takes a lot to kill botulism spores. And since they are airborne, they're everywhere. As your jar cooled down, it sucked a little bit of air back in, before it sealed. Air with botulism spores. In addition to the spores that were already present in the food that weren't killed during baking. So, the process does not destroy the organism that causes botulism. The spores can be introduced into the batter by being in honey, on grated zucchini, or dust in the mixing bowl, etc. The process of creating a vacuum in jars favors the growth of the botulism microorganism especially in a non-acidic environment. .
ReplyDeleteUtah State University points out:
A widely distributed recipe for canning zucchini bread has a 45 minute baking time at 325°F. The baking of the bread does not kill the C. botulinum. It is a spore forming organism and spores are resistant to destruction by heat or other environmental factors.
This did not work. All jars sealed but after a month in a dark cool closet, all spoiled. I wish I had froze them like I had done in the past. Waste of time and ingredients
ReplyDeleteCan't you just pour the batter in jars and pressure can?
ReplyDeleteCan't you just pour the batter in jars and pressure can?
ReplyDeleteNo!
DeleteStill the same risk of botulism.
You don't want to get sick
Hogwash. I’ve canned zucchini for 50 years!! Never had any go bad even after 3 years. Be a grownup. If it smells or looks unusuall, DONT EAT IT
ReplyDeleteYou can't smell or taste botulism!
DeleteYou havent died yet. What a ringing endosement on food safety. The fact is, it is NOT safe as a simple search will show. https://www.bing.com/search?q=are+home+canned+quick+breads+safe&FORM=AWRE
ReplyDeletePersonally I would worry about botulism. Vegetables need to be pressure canned not just heated and stored
ReplyDeleteLook, she said REBEL canner for a reason guys. Like grow up. Quit telling people what to do or what is safe and either follow the recipe at YOUR OWN RISK. Like quit with the hate.
ReplyDeleteI would love to try this. at the moment I give out dry ingredients as gifts.
ReplyDeleteWhen do you add the zucchini?
ReplyDeleteI don't ADD the sugar or salt. See my directions:
DeleteLarge bowl, ADD oil, eggs, water, vanilla. MIX
Medium bowl, ADD flour, baking powder/soda, cinnamon, allspice, MX
ADD Medium bowl to Large bowl, MIX
ADD ZUCCHINI. MIX until just combined.
"Breads and cakes baked in glass jars and sealed with canning lids upon removal from the oven are not safe. They are low acid and can support the growth of Clostridium botulinum. There is the potential for botulism poisoning. They are not processed and are not really "canned".Aug 30, 2023"
ReplyDeletehttps://extension.psu.edu/foods-that-are-not-safe-to-can#:~:text=Bread%20and%20Cakes%20in%20a,are%20not%20really%20%22canned%22.