Zucchini Bread In A Jar

• 4 (1 pint) wide-mouth canning jars with lids and rings
• 1 tablespoon shortening
• 1 cup raisins
• 1 cup hot water
• 1 1/2 cups white sugar
• 1 cup shortening
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 2 cups finely shredded zucchini
• 1 cup chopped walnuts (optional)
• 2 teaspoons vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
2. Soak raisins in hot water until plump, about 10 minutes. Drain.
3. Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
4. Divide batter among greased 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 off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
6. Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

lids, shortening, raisins, water, white sugar, shortening, eggs, flour, ground cinnamon, baking soda, salt, baking powder, zucchini, walnuts, vanilla

Taken from www.allrecipes.com/recipe/256341/zucchini-bread-in-a-jar/ (may not work)