Zucchini Bread in a Jar

1. Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.

2. 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.

3. 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.

4. Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.

5. 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.

6. 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.

Tips

You can use this technique for any bread as long as it does not contain dairy products (yogurt, cheese, milk, and butter).