Bread In A Jar

Ingredients:
2/3 C. shortening
2 3/4 C. sugar
4 eggs
2 C. canned pumpkin *
2/3 C. water
3 1/3 C. flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp salt
2/3 C. chopped nuts (optional)

*You can substitute pumpkin for: 2 cups shredded apples, 1 bag whole fresh cranberries, 2 cups mashed bananas, 2 cups shredded zuccini or 2 cups fresh peaches..

Cream shortening and sugar. Beat in eggs, pumpkin* and water. Sift flour baking powder, baking soda and spices together. Stir in nuts. Pour into 8 greased, wide-mouth pint, canning jars. Only fill 1/2 full!! Bake at 325 degrees for 45 minutes. When done, remove one at a time, wipe sealing edge with paper towel. place lid and ring on and screw tight. the heat will seal the jar tight.

The bread will keep for one year…and is wonderful..

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Comments

  1. Sweetie says

    i love your recipes. i’m a great cook, but not so much of a baker. but i think even i could make Bread In A Jar! but where in heavens name do i find wide mouth pint canning jars (god, i miss my Grandmother)? and how do i bake in them?

    • Karen Rambo says

      I got my wide-mouth pint jars at Walmart. After you make the batter, you just pour it in the pint jars, which you have greased, and put them in the oven. Don’t fill over 1/2 full, or you will have the problem I did. Which is, that you cat get the lid and ring on, because the bread raised above the jar.

  2. Sandi says

    I’m going to try this great idea this afternoon. What a great idea for holiday gifts to have on hand. For the shortening….Crisco, marg. or butter? Thanks.

  3. Alysia says

    Do you have to cook them for 45 minutes? I am just wondering if I use a different recipe if I would have to cook them for as long, or just check them. Since I and my daughter have celiac disease, we have to modify recipes to account for the different way gluten free cooks.

  4. Ang says

    This is not a safe “canning” recipe. It might be a great recipe for immediate consumption but flour, pumpkin, eggs & shortening are all on the list of ingredients not to be canned.

  5. Veee says

    Plase be very careful if you do this. The canning jars are not meant to be baked in an may break.Check this site for more info
    http://extension.psu.edu/food-safety/food-preservation/faq/canning-breads
    
Some cakes or breads prepared in this manner have shown a water activity of 0.93 and a pH of 7.2. Harmful bacteria can grow under these conditions. Furthermore, the oxygen-free environment due to the vacuum seal is ideal for the growth of Clostridium botulinum, the bacteria that causes botulism. Therefore, baking bread or cake in a canning jar and storing it at room temperature is not a safe practice.

    If breads or cakes are baked in canning jars, seal them after they are completely cooled so that a vacuum seal is not created. This will prevent the growth of Clostridium botulinum. Also, immediately refrigerate. Refrigeration temperatures will prevent the growth of other harmful bacteria that can grow at the water activity and pH typically found in these types of products. The shelf-life in the refrigerator is several weeks.

    Additionally, there is always the risk of having the jar break in the oven or upon removal from the oven. Also, the jars can be very hot so use oven mitts to prevent burns. 

from: Dr. Angie Fraser, Food Safety Specialist, North Carolina State University.”

  6. Jennifer says

    My family has been canning zucchini, apple, and banana bread this way for at least 4 generations that I know of. We’ve never had a problem with it and no one has ever gotten sick.

    When we do open a jar to consume, it is SO fresh! Super yummy :)

  7. Mari says

    Many generations have been canning in such a way that the USDA doesn’t approve of. They have lived healthier lives than we do today. I think the difference between USDA safe canning methods and the methods of our ancestors that have canned from time immemorial is that today our food is prepared and grown with chemicals and GMO’s that our grandparents and such never had to experience. The food today is so tainted that it isn’t safe to eat fresh and raw any more than it is canned or frozen or baked or fried (heavens, not fried!!), so it doesn’t much matter that it can’t be canned safely either. There are a lot of wonderful old family recipes and we lose a lot by letting the USDA frighten us into accepting only their recipes. Too bad. I still enjoy eating as my grandparents ate – without GMO’s and chemicals. As such, my food is safe to can and the recipes are safe also.

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