Article: Zucchini Bread baked in a Jar- vBCms Comments

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  1. #1

  2. #2
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    I LOVE this idea ! However, there are an awful lot of ingredients to fit into a pint jar... lol Could you please let me know how full to fill the jars with the batter. I'm sure there is quite a bit of expansion, so I'm guessing fill approx 1/3 to 1/2 full ? I think I will also try this with carrot cake as well.

    Wonderful for emergency food storage where "goodies" wouldn't be quite as easy to make.
    Thanks ! Carlene

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    This actually makes 4 jars, 1 c. of batter per jar, but please be forewarned that this is not an actual method of "Canning" and these jars must be refrigerated once they have cooled and eaten within 2 weeks.

    Storing them at room temperature for any length of time is a breeding ground for BOTULISM.

 

 

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