Mason Jar Bread Food

HOW TO BAKE QUICK BREAD IN JARS (WITH 11 RECIPES!)

Steps:

• Mix up a batch of Quick Bread as directed.
• Scoop batter into six buttered 8-ounce jars (do not fill jars over half full).
• Place prepared jars on a cookie sheet.
• Bake in a 350 degree oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
• Place a lid/ring on the jar immediately after removing the bread jars from the oven so they will seal. (This step isn't entirely necessary if you are storing the bread in the fridge. But sealing will allow the bread to keep for an extra week inside the fridge.)
• Allow bread jars to cool completely before transferring them to the refrigerator.

ZUCCHINI BREAD BAKED IN A JAR

Steps:

• Preheat oven to 325°.
• In large bowl cream sugar and oil with electric mixer.
• Add eggs and mix well.
• Add water and vanilla and mix well.
• Place dry ingredients in a separate large bowl and blend with a whisk.
• Add creamed ingredients to dry ingredients and mix with whisk and spoon.
• 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° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
• Remove jars from oven one at a time keeping remaining jars in oven.
• Working quickly, wipe rim, place lid and ring on jar and secure.
• Jars will seal quickly.
• Repeat with remaining jars.
• When ready to serve, bread will slide out.
• A properly sealed quick bread will stay fresh for one year.

HOLIDAY BREAD IN A JAR

Steps:

• Cream the shortening and sugar. Add the eggs, baking powder, soda, salt and spices.
• Add water alternately with the flour. Stir in the nuts and can of cranberry sauce.
• Grease 8 pint size canning jars that have been washed in hot soapy water and dried.
• (Grease them by using a brush dipped in melted shortening). Fill each jar 1/2 full; wipe the rim clean and bake in a 325°F oven for 35 to 45 minutes (bake on cookie sheet on middle rack).
• Meanwhile, bring water to a boil in large pot. Turn off heat when water begins to boil. Place the lids and caps in the water and let sit for 10 minutes or more. Leave the lids in the hot water until ready to use.
• When the cakes are done, remove the jars one at a time. Wipe the rim and quickly add lid. No need to wipe off water from lid--the added moisture will not hurt the cake. Screw lids on tightly and let rest on towel until completely cool. Jars will seal as they cool.
• Makes 8 pint size jar cakes--stores up to 6 months in cool dry place.
• If giving as a gift, top with pretty fabric and attach a card with name of cake, date made, and expiration date.
• If not for a gift, just write the info on the lid with a permanent marker.
• When ready to use, if cakes do not slide out easily, just run jar under hot water for a few seconds or microwave with lids removed for 2 seconds.
• Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
• http://hgic.clemson.edu/PDF/HGIC3051.pdf.
• "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.

BANANA NUT BREAD BAKED IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
• 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.
• 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.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
• 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.
• Jars should be eaten immediately or kept sealed in refrigerator for up to a week.