Sweet Bread in a canning jar
06-22-2011, 03:12 PM
#3
Super Member
Join Date: Jul 2010
Posts: 1,789
I've never tried it either but i remember my mom and others baking sweet breads in one pound coffee cans.
i have read that you shouldn't "seal" the jar, expecting to preserve it. if a jar can withstand being in a canner it should be fine to bake in.
i have read that you shouldn't "seal" the jar, expecting to preserve it. if a jar can withstand being in a canner it should be fine to bake in.
06-23-2011, 08:32 AM
#10
Banned
Join Date: Mar 2011
Location: Liberty Hill - Central TEXAS Hill Country
Posts: 1,040
Well, the idea of this recipe intrigued me, soooo I looked it up on the internet & here is one I found - I will also post it under Recipes:
BANANA BREAD IN A JAR
Original Recipe Yield 8 (1 pint) jars
Ingredients
• 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
Directions
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. Should be eaten immediately or kept sealed in refrigerator for up to a week.
I'm adding: "Sprinkle generously w/love"
BANANA BREAD IN A JAR
Original Recipe Yield 8 (1 pint) jars
Ingredients
• 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
Directions
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. Should be eaten immediately or kept sealed in refrigerator for up to a week.
I'm adding: "Sprinkle generously w/love"
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