A Question for all the Jam makers out there
09-09-2010, 10:01 AM
#22
Super Member
Join Date: Apr 2010
Location: Oregon
Posts: 3,355
Originally Posted by brookemarie19
Originally Posted by MNM
Hi all, I have a great recipe for canning Jar Bread. It makes 8 pints. Great Holiday gifts. Anyone interested.
MNM
MNM
09-10-2010, 07:05 AM
#24
Junior Member
Join Date: Jul 2010
Posts: 187
Hi! to all. Here is the Canning Jar Bread recipe that I have been making for about 9 years or so. It makes nice Holiday gifts.
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
09-10-2010, 08:55 AM
#25
Super Member
Join Date: Apr 2010
Location: Oregon
Posts: 3,355
Originally Posted by MNM
Hi! to all. Here is the Canning Jar Bread recipe that I have been making for about 9 years or so. It makes nice Holiday gifts.
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
BTW - does this keep well for a year or so?
09-10-2010, 01:54 PM
#26
Junior Member
Join Date: Jul 2010
Posts: 187
Originally Posted by greaterexp
Originally Posted by MNM
Hi! to all. Here is the Canning Jar Bread recipe that I have been making for about 9 years or so. It makes nice Holiday gifts.
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
Wash and dry 8 pint jars - Wide Mouth
Grease them well
Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)
Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min
When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .
Variations - Omit pumpkin and substitute one of the following:
2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas
I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.
MNM
BTW - does this keep well for a year or so?
MNM
09-10-2010, 08:36 PM
#27
Super Member
Join Date: Jan 2007
Location: Texas
Posts: 3,440
Originally Posted by Dee
As long as it is sealed it should be good. Maybe a darker color, but still good. Speak of jelly. Does anyone have the recipe for jello jelly?? I got the recipe from a frien and can't find it now. Its good. You can put blueberries, peaches etc and is real good. Keeps in freezer. I had last jars that were over 2 yrs. old. WWould appreciate it.
JELLO JELLY
6 c. water
1/2 c. vinegar
2 pkg. Sure-Jell or Certa
8 c. sugar
1 family size box Jello
Put first 3 ingredients in saucepan and bring to a hard boil. Add sugar and Jello: mix well, and bring to hard boil again. Boil 15 to 20 minutes. Skim top and fill jars
09-10-2010, 09:26 PM
#28
Super Member
Join Date: Mar 2009
Location: Hesperia, CA
Posts: 1,060
Originally Posted by MNM
Hi all, I have a great recipe for canning Jar Bread. It makes 8 pints. Great Holiday gifts. Anyone interested.
MNM
MNM
Pat
pats8e8
09-10-2010, 09:35 PM
#30
Super Member
Join Date: Mar 2009
Location: Hesperia, CA
Posts: 1,060
Hi, I'm in California and a Master Food Preserver for Ag Extension. We do not use parafin seals here any more at all. With our heat, they can expand and shrink too much. We use only two part metal lids and even water bath our jellies and jams for 10 minutes to assure a safe, good seal. I personally have used jelly sealed this way after many years. It does tend to get grainy from the sugar crystalizing and it darkens some.
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