MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Breads
       Yield: 6 Servings
    3.00 c  All-purpose flour
    1.00 ts Salt
    1.00 ts Baking powder
    1.00 ts Baking soda
    2.00 ts Cinnamon
    0.25 ts Ground cloves
    2.00 c  Sugar
    3.00 lg Eggs
    1.00 c  OIL
    2.00 c  Zucchini, grated
    0.25 ts Nutmeg
    1.00 ts Vanilla
    0.50 c  Pecans, chopped
   Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning
   jars, lids and rings by boiling them for 15 minutes. Remove the jars
   from the water and allow them to air dry; leave the lids and rings in
   the hot water until you're ready to use them--the rings MUST be hot
   when used. If you can find them, you can also use 4 (1-1/2 pint)
   straight-sided jars. They must NOT have buldges in the sides of the
   jars or you won't be able to get the cakes out without digging them
   out. Look for the number of the jar I've given you--once you see what
   they look like, you'll know what to look for. Once the jars are cool
   enough to handle, grease them with shortening (DO NOT use butter,
   margarine, PAM or Baker’s Secret). Fill jars 1/2 full; place onto a
   cookie sheet.
   Preheat oven to 325-degrees (NO HIGHER!)
   Sift together the flour, salt, baking powder baking soda, cinnamon
   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, and go from there. The bread needs to be done, but not
   over-done. For the 1-1/2 pint jars, bake for about 1 hour and 15
   minutes; start checking them at 1 hour and go from there.
   Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from the
   oven one-at-a-time. Place a lid, then a ring on top and screw down
   tightly. Place jars onto your counter top to cool completely. You'll
   know when they've sealed, you'll hear a “plinking” sound. In case you
   don't hear it, double- check the jars by pushing down in the middle
   of the lids once the jars have sealed--they shouldn't move at all.