It’s simple and quick to have supper on the table by pressure cooking ribs. The sweetness in this meal perfectly balances the fire. You’ll adore this recipe if you enjoy spicy food! I provided a little modification in the notes if you don’t tolerate spicy cuisine very well. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 pint jars |
Ingredients
- 1 cup raisins
- 1 cup hot water
- 1 tablespoon shortening for greasing
- 1 ½ cups white sugar
- 1 cup shortening
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups finely shredded zucchini
- 1 cup chopped walnuts (Optional)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.
- Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
- Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.
- Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.
- Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.
- You can use this technique for any bread as long as it does not contain dairy products (yogurt, cheese, milk, and butter).
Nutrition Facts
| Calories | 1393 kcal |
| Carbohydrate | 164 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 17 g |
| Sodium | 1308 mg |
| Sugars | 102 g |
| Fat | 79 g |
| Unsaturated Fat | 0 g |
Reviews
This is good recipe. I have been canning sweet breads for about 20 years. Apple, banana, cherry and orange cranberry to name few. They’ve been mailed to Iraq, South America and a few other hot placed the hubby had been deployed. I store ours in a cool room with no exposure to light. We find it is good for about 6 months. Even then it is the oils becoming rancid that ruins the bread, not molds.
used it with a couple different recipes and they all turned out great. Also done some 1/4 pint jars for a recipe exchange bridal shower
Delicious!! Baked perfectly in the jars, and already gave 2 away!!