Zucchini Bread in a Jar

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped

Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon and cloves; set aside. Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well with beater. Add flour mixture to zucchini mixture. Add nuts.

For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes.

For 1-1/2 pint jars, bake for about 1 hour and 15 minutes, and start checking them at 1 hour.

Have your HOT lids ready.
Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids. Allow jars to cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poofy on top) then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.