Baked In The Canning Jar

[carnation037]

I thought these should be here as well as from the
canning section, so I am giving the link back there
in case someone wants it:
whatscookin.proboards4.com/index.cgi?board=Canning&action=display&n=1&thread=8352&start=15


Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:35pm

Ever baked cakes in canning jars?


It's neat! ANY quick bread-type cake can be baked in canning jars. I usually bake one jar first--you have to know how high the batter rises. I usually fill one jar 1/2 full bake it to see how high it rises, then go from there. (This provides you with chow while you're baking the rest!) You don't want the cake to come out of the top of the jar, only to within your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. Most of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need so you're prepared. Make sure your lids are new, the rings don't have to be. As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes more so.


The baking times will vary--the moistness of each cake recipe will determine the time. Most of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 25- 30 minutes and go from there.
yes, the cakes do slide easily out of the jars if you use WIDE MOUTH MASON JARS. (They can be found at most grocery stores next to the pectin and other canning supplies. Kerr and Golden Harvest are 2 other brands readily available. Many brands also come with decorative labels, or you can make your own.) There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Quick bread-type cakes work best, I've found that lighter cakes tend to fall when the jars seal.


These make wonderful Christmas gifts and you can start up to 5-6 months ahead! Single friends really appreciate these because each jar makes enough for one or two people. Try them, they're fun to make and delicious to boot!


Several folks have asked me how long the cakes can be safely stored...I'm not sure. The longest I've been able to keep them (without getting eaten) is 6 months. The jars do seal, just like any canned good. You don't have to refrigerate the jars, just keep them in a cool , dark, dry place. Check the jars occasionally by pushing down on the lid (in the middle) if you're storing them for your own use; if the lid moves up and down, that means the seal has broken. If you've checked the jars frequently, more than likely they're safe to eat; otherwise, toss the cake. If you give the jars away, be sure to tell the person to check the jar periodically (if they plan on storing it for any length of time).


Not only are the cakes tasty, they're very pretty to decorate. A hot glue gun is a vary usefull tool to have! You can glue on dried flowers, ribbons, dough-art...you name it, it can be glued onto the lid, ring and side of the jar. I usually cut out a piece of cloth (about 3 inches larger in circumference than the lid), using pinking shears or some of the fancy scissors out there now (so the cloth doesn't unravel) or if you sew use some fray check, place a wad of cotton or batting in the center of the lid (take the ring off-- the jar lid should be sealed by now), then place the piece of cloth on top and replace the ring. Decorate as desired.

Added note about food safety of this from Marilynn (chief_cook)'s post below....

Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
Sealed jars may be stored with other canned food or placed in a freezer.
A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:36pm

Pint Sized Carrot-Raisin Bread


2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:37pm

Pint Sized Chocolate Cake


1 stick plus 3 Tbsp. Butter or Margarine
3 cups White Sugar
4 Eggs
1 Tbsp. Vanilla
2 cups Applesauce, unsweetened
3 cups White Flour
3/4 cup unsweetened Cocoa powder
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:38pm

Tropical Vacation in a Jar

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
3/4 cup crushed pineapple, drained
3/4 cup mashed bananas
1/2 cup shredded coconut

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and fruit.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:39pm

Peter Cottontail Pint-Sized Cakes

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
1 1/2 cups grated carrots
1/2 cup raisins or currants

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts, raisins and grated carrots.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:40pm

Summertime Pint-Sized Cake

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups grated zucchini (or yellow squash, or a combination of the two)

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and zucchini.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:44pm

"Holiday in a Jar" Pint-Sized Cake

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground orange peel
2/3 c. orange juice
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
1 can whole cranberry sauce

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and cranberry sauce.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:44pm

Georgia Jar Cake

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups fresh peaches, peeled and diced fine

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and peaches.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:45pm

Strawberry Pint Cakes

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups diced strawberries

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and strawberries.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 29th, 2003, 9:46pm

Pint Sized Chimp Bread

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups mashed, ripe bananas

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and bananas.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 10:11am

White Fruit Cake In A Jar

***FRUITS***
1 Cup canned pineapple -- chunks
2/3 Cup chopped citron
2/3 Cup shredded lemon -- peel
1/2 Cup chopped candied -- cherries
3/4 Cup chopped dates
1 Cup chopped dried -- apricots
2/3 Cup shredded orange -- peel
1/2 Cup chopped figs
1 Cup white raisins
1/2 Cup shredded coconut
2 Cups chopped walnuts
1/2 Cup flour
***CAKE***
1 Cup sugar
1 Cup shortening
5 eggs
1 Cup flour
1 Teaspoon salt
1 Teaspoon baking powder
1/4 Cup pineapple juice
2 Quarts water to put in -- the pressure cooker

Drain pineapple, saving juice. Dredge fruits and nuts with 1/2 c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture well after each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars that have been greased and floured. BE SURE TO USE WIDE MOUTH JARS. Allow steam to flow from vent pipe of pressure cooker for 20 min. Pressurize for 30 min. at 10 lbs. pressure for pints and 60 min. for qts.

When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion. Tighten lids after jars have been removed from the pressure cooker.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 10:16am

MixCake in a Jar
(use any cake or quick-bread recipe such as pumpkin bread.)

Ingredients:
Your favorite cake or quick bread mix
8 straight sided wide-mouth canning jars
8 lids and rings for jars

Directions for jar:

In pint size, straigh-sided wide-mouth jars, put 1 cup of bvatter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time (Caution! Use HEAVY oven mitts!!) and add the hot lid and screw on your jar ring, and let set and cool. It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy!!

Note: Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. Do not keep baked items in a jar for too long!!! They can spoil!

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 7:07pm

"I Got the Blues" Pint Sized Cakes

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups blueberries or huckleberries (fresh or defrosted, washed)

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Gently, stir in nuts and berries.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 7:39pm

Brownie Cakes in a Jar

2 Canning jars; * wide mouth
1 c All-purpose flour
1 c Sugar
1/4 ts Cinnamon (opt)
1/2 ts Baking soda
1/3 c Marg; or butter
1/4 c Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg; beaten
1/2 ts Vanilla extract
1/4 c Walnuts; finely chopped
Ice cream

Grease two 1-pt straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl stir together flour, sugar, baking soda & cinnamon, if desired. Set aside. In a med. saucepan combine marg, water, & cocoa powder; heat & stir till marg is melted & mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg & vanilla; beat by hand till smooth. Stir in nuts.
Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on each jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook on high heat setting for 2 3/4 to 3 hrs or till cakes spring back when touched & a long wooden tooth-pick inserted near the centers comes out clean.
Remove jars from cooker; cool 10 min. Unmold cakes; remove waxed paper.
Serve warm or cool with ice cream. Makes 8 servings.
* WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable can as most contain lead & are painted or sealed with materials that may give off toxic gases when heated.

Yield: 8 servings

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 7:41pm

Pumpkin Spice Cake in Jars

1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 ts baking soda
1/4 ts baking powder
1/2 ts salt
2 ts ground cloves
2 ts ground cinnamon
1 ts ground ginger
4 eggs
2 c granulated sugar
1 c salad oil
16 oz can pumpkin

Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided) canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars are shorter but bigger around than the decorative 12 oz jars, use either one. Sterilize the jars, lids & rings first. Coarsely chop the raisins & walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon & ginger in a large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes). Gradually beat in the sugar until thick & light. At low speed, beat in the
oil & pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for about 40 minutes or until a long pick inserted into the center (deep) of the cakes comes out clean.
When the cakes test done, remove the jars, one-by-one & immediately place a lid & ring on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking" sound when they have sealed. I nearly forgot, keep the lids & rings in the hot water until you're ready to use them; you want the gaskets hot so that the jars will seal. To sterilize the jars, lids & rings, boil them for 10 minutes.

Yield: 12 servings

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 7:42pm

4ounce Whipped Cream Cake in a Jar

Cake in a Jar 4oz:whipped Cream Cake

2 c Sifted cake flour
1/2 ts Salt
3 ts Baking powder
3 Egg whites
1 c Heavy cream
1 1/2 c Sugar
1/2 c Cold water
1 ts Vanilla extract
1/2 ts Almond extract

Sift the flour, salt & baking powder three times, & set aside. beat the egg whites until stiff but not dry. whip cream until stiff & fold into eggs.
Add sugar gradually & mix well, folding WITH a rubber spatula. add dry ingredients alternately WITH water in mixing well. Stirring well. Add extracts & blend well. Pour batter into the pan & bake for 40-50 min. If center is still soft, reduce temp to 325 & bake till center is set. Cool for 10 min in the pan than remove to wire rack & cool thoroughly. Oven should be set at 350 . It said to butter the pan & line WITH parchment paper. When I made a test cake I just grease my pan WITH cake release. It came out fine.

Yield: 1 servings

[carnation037]

Posted by: Marilynn (chief_cook)Posted on: Apr 30th, 2003, 7:43pm

Applesauce Cake Baked in a Jar

2 2/3 c shortening
2 2/3 c sugar
4 eggs
2 c applesauce
1/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts cinnamon
2 ts cloves
2/3 c walnuts, chopped (optional)
2/3 c nuts, chopped (opt)

Cream together the shortening & sugar. Beat in the eggs, one at a time until the mixture is light & fluffy. Add the applesauce & water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon & cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.
Sterilize pint (wide mouth jam/jelly) jars, lids & rings. (keep the lids & rings in the hot water until ready to use). Grease the insides of the jars with shortening, DO NOT use Pam).
Fill jars half full. As I haven't made this one, you'll have to figure out how many jars to use.
Place the jars on a cookie sheet. Preheat oven to 325-degrees. Bake in preheated oven for about 45 minutes or until pick inserted in the center (deep) of each cake comes out clean.
Remove jars from the oven one at a time (use HEAVY DUTY HOT PADS!), wipe rim of jar clean; put on a lid & ring & screw on tightly. Jars will seal as the cakes cool. You'll hear a "plinking" sound which means that the jars have sealed. If you're not sure, push down on the lids after the cakes have cooled, the lids should NOT be lose or it is NOT sealed. Decorate jar as desired.


Yield: 12 servings

[carnation037]

Posted by: Marilynn (chief_cook)
Posted on: Apr 30th, 2003, 7:44pm

Gingerbread Baked in Jars or Pan
Gingerbread Baked in Jars & Pan

2 1/4 c all-purpose flour
3/4 c sugar
1 ts baking soda
1/2 ts baking powder
1/4 ts salt
2 ts ground ginger
1 ts ground cinnamon
1 ts ground cloves
3/4 c margarine, softened
3/4 c water
1/2 c molasses

Preheat oven to 325 degrees F. for jars, 350 for pan method.

Grease a 9 x 9 x 2-" baking pan -OR- 5 (12 oz) Kerr Quality Crystal Jelly jars (sterilized)--they MUST have straight sides, no bulges in the jars.
Used a pastry brush to grease the jars because they're too tall & narrow to get your hands down into. DO NOT use Pam, it doesn't work. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon & cloves. Stir in margarine, water & molasses until well blended. Pour into the pan or equally into the 5 jars.
PAN METHOD-- Bake in preheated 350-degree oven for 40-50 min. or test by inserting a toothpick in center.
JAR METHOD-- Place jars on a cookie sheet in the center of the oven & bake for 35 min. or until cake tester inserted in center comes out clean. Have your sterilized lids read (keep them hot). Take one jar at a time from the oven, place a lid & ring on top & screw down tightly. Do this fast because the lids get HOT--use heavy-duty mitts! Allow to cool on countertop. You'll know when they've sealed, you'll hear a "plinking" sound. If you're still not sure, test them by allowing the jars to cool, then push down on the lid, it shouldn't move at all.
Once the jars are completely cool, decorate with round pieces of cloth (use pinking shears or the material will ravel). Remove the ring from the jar (the lid should not come off by now), place a few cotton balls or one wad of cotton in the middle of the lid, cover with the piece of cloth (about 3" larger than the lid) then screw the ring back on.
Yield: 12 servings

[carnation037]

from Marilynn (chief_cook)
« Thread started on: Apr 30th, 2003, 10:13am » <br>
Banana Nut Bread Baked in a Jar

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

1 Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2 In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3 Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4 Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5 As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6 Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks.

[carnation037]

from Marilynn (chief_cook)
« Reply #1 on: Apr 30th, 2003, 10:13am » <br>
Zucchini Bread In Jars:

4 New jars
4 New lids

-- ---batter----
3 Eggs -- whipped
2 Cups Granulated sugar
1 Cup Margarine -- at room temperature
2 Cups Zucchini -- grated
1 Teaspoon Vanilla
3 Cups Unbleached flour
1 Teaspoon Salt
1 Teaspoon Baking soda
1 Teaspoon Baking powder
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare inside of jars with margarine. To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. In another mixing bowl, combine eggs, sugar, margarine, and zucchini. Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Once 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 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.

[carnation037]

from Marilynn (chief_cook)
« Reply #2 on: Apr 30th, 2003, 10:15am » <br>
Pina Colada Bread In Jars:

1 Can Pineapple -- (20 oz) crushed
1 Cup Margarine -- at room temperature
3 1/2 Cups Brown sugar -- packed
4 Eggs -- whipped
1/2 Cup Rum
3 1/3 Cups Unbleached flour
1 1/2 Teaspoons Baking powder
1 Teaspoon Baking soda
1 Cup Coconut -- shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls 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.

[carnation037]

from Marilynn (chief_cook)
« Reply #3 on: Apr 30th, 2003, 7:03pm » <br>

Serving Size : 1 Preparation Time :
Categories : Christmas Gifts

Rich Corn Bread In A Jar

4 12 oz * BALL -- (tm) QUILTED CRYSTAL JELLY JARS
8 NEW LIDS -- (do not use old ones)
8 RINGS -- (OK to use old ones)
VEGETABLE SHORTENING -- (to grease jars)
1 cup YELLOW CORN MEAL
1 cup ALL-PURPOSE FLOUR
4 tablespoons GRANULATED SUGAR
1 teaspoon BAKING SODA
2 teaspoons CREAM OF TARTAR
3/4 teaspoon SALT
1 cup SOUR CREAM
1/4 cup BUTTERMILK
2 large EGGS
4 tablespoons BUTTER -- melted

Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them. Make sure there are no nicks or cracks in the lips of the jars. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). Once the jars are cool, using a pastry brush, grease the inside of each jar with shortening (DO NOT use PAM, Baker's Secret, butter or margarine). Preheat oven to 325-degrees (NO HIGHER!). Place a cookie sheet onto the middle rack of the oven, remove the top rack. Combine the corn meal, flour, baking soda, cream of tartar, and salt; mix well. Quickly add the sour cream, milk, eggs and butter. Stir JUST until mixed, don't over-mix! Divide the batter among the 4 canning jars (should be slightly less than 1/2 full). I've never tried this bread in canning jars, so I'm not sure how many you'll need--4 should be enough. Sterilize a few more just in case. Wipe the sides of the jar off in case you slop or it'll burn. Place jars onto the cookie sheet. Bake for about 30 minutes, or until bread tests done with a toothpick or cake tester. It should come out clean, not runny. Test it! When the bread tests done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Keep the lids in the hot water until you're ready to use them. Place the jars on your counter to cool. You'll be able to tell if they've sealed, you should hear a "plinking" sound. If you don't hear the noise, check the jars once they've cooled by pressing down on the lids, they shouldn't move at all. Store the jars in a cool, dry place, just as you would any canned goods. There's NO need to refrigerate the breads, they keep in the pantry for about 6 months--maybe longer-

[carnation037]

from Marilynn (chief_cook)
« Reply #4 on: Apr 30th, 2003, 7:03pm » <br>
Peach Nut Bread

30 ounces Peaches -- canned
5 cups Flour
2 tablespoons Baking powder
1 teaspoon Salt
1/2 teaspoon Nutmeg, OR 1 teaspoon Apple Pie Spice
2 teaspoons Cinnamon
1/2 cup Butter
1 cup Sugar
3 large Eggs
1 cup Walnuts -- chopped or pecans

Drain peaches and reserve 1 1/4 cup liquid. Dice peahes and set aside.
Sift the dry ingredients. Cream the butter, sugar and eggs. Add the sifted
dry ingredients alternately with the reserved peach liquid. Stir until
batter is well blended. Stir nuts and peaches into batter. Turn into 2
well greased glass loaf pans. Bake at 350F for about 1 hour or until
loaves test done. Can be used for jar cakes with good results.

[carnation037]

from Marilynn (chief_cook)
« Reply #5 on: Apr 30th, 2003, 7:06pm »<br>
Serving Size : 1 Preparation Time :0:00
Categories : Jar Cakes Gifts

Almond-Cherry Bread Baked In Jars

9 12 oz * BALL -- (tm) QUILTED CRYSTAL JELLYJARS(#14400-81400)
9 NEW LIDS -- (do not use old ones)
9 RINGS (OK to use old ones)
VEGETABLE SHORTENING (to grease jars)
OR
2 9 inch LOAF PANS -- greased
2 cups CAKE FLOUR
1 1/2 teaspoons BAKING POWDER
2 cups MARASCHINO CHERRIES -- drained, dried and cut in half
1/2 cup ALMONDS -- blanched, finely ground
1/4 cup CAKE FLOUR
1 1/2 cups GRANULATED SUGAR
8 ounces CREAM CHEESE -- softened (DO NOT use Light cream cheese)
1 cup BUTTER -- softened (2 sticks)
1 teaspoon ALMOND EXTRACT
4 large EGG -- room temperature

This recipe came from Heather Kelly in Canada. The bread is delicious. If
you don't want to mess with the jars, I've given her directions for baking
them in loaves at the bottom of the recipe.

Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep
the lids and rings in the water until you're ready to use them. Make sure
there are no nicks or cracks in the lips of the jars.
Remove the jars from the water and place them on a clean dish towel to
air-dry (up, not upside down). While the jars are cooling, prepare the
cake batter.

Once the jars are cool, using a pastry brush, grease the inside of each
jar with shortening (DO NOT use AM, Baker's Secret, butter or margarine).

Preheat oven to 325-degrees. Place a cookie sheet onto the middle rack
of the oven, remove the top rack.

Mix the flour and baking powder together; set aside.
Mix together the cherries, ground almonds and 1/4 cup of cake flour; set
aside.
Cream together the sugar, cream cheese, butter and almond extract until
light and fluffy. Slowly add the flour/baking powder mixture, mixing well.
Fold in the cherry/almond/flour mixture until well incorporated. Divide
the batter among the 9 jars, filling them about 1/2 full. I found it
easiest to use my small spatula to spoon the batter into the jars, it's
skinny. It helped to keep the batter from getting onto the top insides of
the jar--it'll burn if you leave it there. Wipe off the lips of the jars
if you get any batter on them. If you don't the jars won't seal
properly--you want them clean and dry. The batter is very thick.
Bake for 35-40 minutes, or until a cake tester inserted deep into the
cakes comes out clean.

When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!)
remove them from the oven one-by-one and place the lids and rings on
them and screw down tightly. Keep the lids in the hot water until you're
ready to use them. Place the jars on your counter to cool. You'll be able
to tell if they've sealed, you should hear a "plinking" sound. If you don't
hear the noise, check the jars once they've cooled by pressing down on
the lids, they shouldn't move at all.

Store the jars in a cool, dry place, just as you would any canned goods.
There's NO need to refrigerate the cakes, they keep in the pantry for
about 6 months--maybe longer, they don't last that long around here. I
start about now (late August) so I'll have plenty to give as Christmas
gifts. Single folks love the cakes because each jar is enough for one or
two people.

LOAVES:
Bake in a preheated 325-degree oven for about 1 hour, or until a
cake tester inserted into the center comes out clean. Cool in pan on
wire rack.

[Jay]

Pina Colada Bread in a Jar


1 Can Pineapple -- (20 oz) crushed
1 Cup Margarine -- at room temperature
3 1/2 Cups Brown sugar -- packed
4 Eggs -- whipped
1/2 Cup Rum
3 1/3 Cups Unbleached flour
1 1/2 Teaspoons Baking powder
1 Teaspoon Baking soda
1 Cup Coconut -- shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine margarine, half the brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls 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
Jay

[carnation037]

Topic: ISO? Bread in a Jar
pattyla47
ISO? Bread in a Jar
« Thread Started on Sept 19, 2007, 11:18am »


When making Bread in a Jar recipes, should I grease and/or flour the jars first?

Patty, I found this under baking in canning jars section.
Grease inside, but not the rim of jars.

[babetteq]

I found this site when doing a 'gifts in a jar' search. I was thrilled to see all these recipes and began doing a search on 'baking in jars' thinking woohoo! There are my christmas presents for next year!

However, I did come across many sites devoted to talking about how quick breads in jars are not safe from botulism. Here's a couple so you can do your own research...
www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf
extension.usu.edu/files/publications/newsletter/Food_Safety_Bulletin_No__008_(2007).pdf
foodsafety.cas.psu.edu/jar_bread.htm

I don't mean to put a damper on this, because I was so excited about this, but perhaps before we go hog-wild, quick breads in jars should be looked at more closely? One thing many of the sites say is that you can bake them, then store them in the freezer for safety.

This is my first post on this board. I signed up after I looked into it and was worried that no one had mentioned the safety aspect yet.

However, I love this site and am glad I signed up!

[carnation037]

babetteq,
Welcome to the board.
I have added a note at the very beginning of this catagory
about the life span.
My own thought is that if they are baked at the proper temperature
and are eaten before the freshness expiration as indicated above,
they should be fine.