Bread In Jars: Pina Colada

Amount Measure Ingredient — Preparation Method ——————————–
1 can pineapple — (20 oz) crushed
1 c margarine — at room temperature
3 1/2 c brown sugar — packed
4 egg whites — whipped
1/2 c rum
3 1/3 c unbleached flour
1 1/2 tsps baking powder
1 tsp baking soda
1 c 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 egg whites 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 thelid) on top and screw the ring back on. Decorate as desired (examplepinking shears

Bread In Jars: Gingerbread

Amount Measure Ingredient — Preparation Method ——————————– —-Supplies Needed—- 5 jars Ball (#14400-81400) — (12 oz) 8 new lids – don’t use old ones 8 rings okay to use old ones —-Batter—- 2 1/4 c unbleached flour 3/4 c granulated sugar 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 2 tsps ginger 1 tsp cinnamon 1/2 tsp cloves 3/4 c margarine — softened 3/4 c water 1/2 c molasses 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, sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another mixing bowl, combine margarine, water and molasses. Divide batter among 5 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 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 (examplepinking shears).

Bread In Jars: Gingerbread

Amount Measure Ingredient — Preparation Method ——————————–
—-Supplies Needed—-
5 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
2 1/4 c unbleached flour
3/4 c granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsps ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 c margarine — softened
3/4 c water
1/2 c molasses

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,
sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a
mixing bowl. In another mixing bowl, combine margarine, water and
molasses. Divide batter among 5 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 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 (examplepinking shears).

Gingerbread Baked in Jars

2 1/4 c Flour (all-purpose)
3/4 c Sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger (ground)
1 ts Cinnamon (ground)
1/2 ts Cloves (ground)
3/4 c Margarine (softened)
3/4 c Water
1/2 c Molasses
Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly
canning jars, lids and rings by boiling them for 15 minutes. Remove
the jars from the water and allow them to air-dry on your counter
top; leave the lids and rings in the hot water until you’re ready
to use them.
Once the jars are cool enough to handle, use a pastry brush to
grease them with shortening (DO NOT use butter, margarine, PAM or Baker’s
Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder,
salt, ginger, cinnamon and cloves. Stir in margarine, water and
molasses until well blended. Divide batter among the 5 jars (they
should be about 1/2 full). Place jars onto a cookie sheet or
they’ll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake
tester inserted in center comes out clean. Move the jars around in the
oven while they’re baking, so they’ll bake evenly.
Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE
HOT!) Take one jar at a time from the oven and place a lid on, then the
ring. Tightly screw on lids–do it FAST because the lid gets REAL
hot! Allow jars to cool on your countertop.

Pumpkin Spice Cake

Amount Measure Ingredient — Preparation Method
1 cup Raisins — (seedless)
1 cup Walnuts
2 cups Flour — (all-purpose)
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Cloves — (ground)
2 teaspoons Cinnamon — (ground)
1 teaspoon Ginger — (ground)
4 large Eggs
2 cups Sugar
1 cup Salad oil — (fresh oil only)
16 ounces Pumpkin — (not pie filling)
Preheat oven to 325-degrees.
Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars,
lids and rings by boiling them for 15 minutes. Remove the jars and allow
them to air-dry on your countertop; leave the lids and rings in the water
until you’re ready to use them. Once the jars are cool enough to handle,
grease the insides with shortening (DO NOT use butter, margarine, PAM or
Baker’s Secret). Coarsely chop the raisins and walnuts; set aside. I used
my mini chopper and did them in batches. Sift together the flour, baking
soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add
raisins and walnuts; toss to lightly combine; set aside. In another large
bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
Gradually beat in the sugar until thick and light. At low speed, beat in
the oil and pumpkin; blend well. Gradually stir in the flour mixture until
well blended. Divide batter among the 8 canning jars (should be slightly
less than 1/2 full). Wipe the sides of the jar off in case you slop or
it’ll burn (mine did — didn’t wipe them down). Place jars on a cookie
sheet or they’ll tip over. Bake in preheated 325-degree oven for about 40
minutes or until toothpick inserted into center of cakes (deep) and comes
out clean. Move the jars around in the oven while they’re baking so they
bake evenly. When cakes test done, remove them one-by-one (use HEAVY DUTY
mitts); place a HOT lid, then a ring on and screw down tightly. Place jars
onto your countertop to cool completely.

Pumpkin Cake In A Jar

Amount Measure Ingredient — Preparation Method
——————————–
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup chopped walnuts
8 pint

-size wide-mouth canning jars with
– lids and rings
Sterilize jars, lids and rings in boiling water and let drain; dry and
cool to room temperature. Preheat oven to 325 degrees. Place a cookie
sheet on middle rack of oven; remove top rack. Cream shortening and sugar
together, adding sugar slowly. Beat in eggs, pumpkin, and water; set
aside. In bowl, stir together flour, baking powder, salt, cloves,
allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well.
Stir in nuts. Generously grease jars and pour in batter, filling half
full. Place jars on the cookie sheet. Bake upright, without lids, for
about 45 minutes. When done, remove jars carefully one at a time. Wipe the
sealing edge of jars clean. Place lids on jars and close tightly with the
ring. {You’ll hear a “plinking” sound as the lids seal.} If you miss the
sound, wait until the jars cool and press on the lids. They should not
move at all. To serve: Open jar, slide knife around the inside of jar to
loosen cake, and slide cake out. Slice and serve with whipped cream. Makes
8 {1 pint} jars; 5 slices per jar. *Properly sealed, cake will keep up to
a year*

Pumpkin Bread In A Jar (With Variations)

Amount Measure Ingredient — Preparation Method ——————————–
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin — (or 1 of variation
– items)
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2/3 cup nuts
Cream shortening and sugar. Beat eggs, pumpkin, and water. Sift together
flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir
in nuts. Pour mixture into greased wide mouth pint

jars filling 1/2 full.
Bake at 325 degrees F for 45 minutes. When done, remove 1 jar at a time
and wipe sealing edge with paper towel or very clean cloth and screw cap
on tightly. The heat will vacuum seal the jar and the bread will keep for
up to o ne year. Makes 8 pints

Variations 2 c shredded apples 2 c shredded carrots 1 can whole cranberry
sauce 1 bag whole ground fresh cranberries 2 c mashed bananas 2 c fresh
peaches 1 3/4 c applesauce plus 1/4 c pineapple 2 c shredded zucchini 1
3/4 c applesauce plus 1/4 c raisins
This came from Cookbook USA Jr. on CD Rom
I haven’t had a chance to try it yet, but I’m looking forward to it.
Cindy

Information On Baking Jar Cakes

Amount Measure Ingredient — Preparation Method
——————————–
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.
busted 10/98 SH posted to Holiday Exchange list

Crockpot Pumpkin Bread In Jars

Amount Measure Ingredient — Preparation Method
1 cup Flour
1 1/2 teaspoons Baking powder
1 teaspoon Pumpkin pie spice
1/2 cup Brown sugar; firmly packed
2 tablespoons Vegetable oil
2 Eggs
1/2 cup Pumpkin — (canned)
4 tablespoons Raisins or dried currants; f
Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl
combine flour, baking powder and pumpkin pie spice; set aside.
In med. mixing bowl combine brown sugar and oil; beat till well combined.
Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until
combined. Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint

straight-sided canning jars. Cover jars tightly w/greased foil. Place a
piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in
place. Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden
toothpick inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars.
Cool thoroughly on wire rack. Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS–Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe. Others may not be tempered
to withstand the heat. Do NOT use coffee or vegetable cans as most contain
lead and are painted or sealed with materials that may give off toxic
gases when heated.
This recipe doesn’t say you can seal them up and store them in your pantry
but my Kerr Canning book recipe says you can; here’s how:
Remove jars from the oven one at a time, wipe rim of jar clean; put on lid
and ring and screw on tightly.
Jars will seal as the cake cools. Store like canned goods.
If you’ll be giving these as gifts, take a piece of decorative cloth
(about 1-inch larger in circumference than the lid or as large as you’d
like) and put it on top of the lid, then screw on the ring. Make sure you
screw the lid on very tightly. I like to use pinking shears to cut the
cloth out with.

Canned Apple Cake

Amount Measure Ingredient — Preparation Method——————————–
2/3 cup Shortening
1/2 teaspoon Baking powder
3 1/3 cups Sugar
2 teaspoons Baking soda
4 Eggs
1 1/2 teaspoons Salt
2 cups Applesauce
1 teaspoon Cinnamon — (ground)
3 1/3 cups Flour
1 teaspoon Cloves — (ground)
1 cup Raisins
1/2 cup Pecans — (chopped)
Grease 8 wide-mouth pint

canning jars with melted shortening. Use a brush
and avoid getting grease on the jar rims. Cream shortening and sugar. Beat
in eggs and applesauce. Sift together the dry ingredients and blend them
into the applesauce mixture. Add the raisins and nuts and divide the
batter evenly between 8 widemouth pint

jars. The jars will be more than
half full. Bake open jars about 60 minutes in an oven at 325 degrees. When
done, quickly remove one hot jar at a time and clean its sealing edge.
Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
The lid will form a vacuum seal as the jar cools. Jars of cooled bread may
be stored on the pantry shelf with other canned foods or may be placed in
a freezer. The bread is safe to eat as long as jars remain vacuum sealed
and free of mold growth.
busted 10/98 SH posted to Holiday Exchange list
- – - – - – - – - – - – - – - – - -
* Exported from MasterCook *

Chocolate Applesauce Cake
Recipe By : 365 Ways To Prepare For Christmas
Serving Size : 1 Preparation Time :0:00
Categories : Jar Cakes Gifts
Holiday Exchange

Amount Measure Ingredient — Preparation Method——————————–
1 cup margarine — softened
3 cups granulated sugar
4 egg whites — whipped
1 tablespoon vanilla
1 teaspoon almond extract
2 cups applesauce — at room temperature
3 cups unbleached flour
3/4 cup cocoa powder — sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
Preheat oven at 325. Place a baking sheet onto middle rack and remove top
rack from oven. 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 margarine. In a mixing bowl,
combine margarine, sugar, egg whites, vanilla, almond extract, and
applesauce. In another mixing bowl, combine flour, cocoa powder, baking
powder, baking soda, and salt. Mix wet ingredients with dry ingredients
just until moistened. 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 (example
pinking shears).

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