Zucchini Pineapple Bread(from the Taste of Oregon cookbook): Cooked in Jars

3 eggs
1 C. oil
2 C. sugar
2 C shredded zucchini
1 can (8.5 oz.) crushed pineapple
3 C. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1-1/2 t. cinnamon
3/4 t. nutmeg
1 C chopped nuts or currants
Mix all wet ingredients together, mix all dry ingredients together, be sure to sift the flour, it makes a big difference. Fill quart canning jars half full. Use a canning funnel so you don't leave batter on edges. Bake at 350F for 50-60 minutes. Leave ample space between jars so they cook evenly. Remove jars one at a time, cover with canning lid, screw band on tight. Leave jars in a cool non-draft place until sealed. Can keep up to 6 month. Great for the cold winters!

To make jar-bread

1 comment:

Anonymous said...

Cook it in a glass quart canning jar and may leave it there for up to 6 months? I don't understand how you get the Zucchini Pineapple bread out of the jar. Please explain.