Lemon Poppy Seed Cake in A JAR

Amount Measure Ingredient — Preparation Method——————————–
4 12 oz * BALL — ™ QUILTED CRYSTAL
– JELLY JARS
8 NEW LIDS — (do not use old
– ones)
8 RINGS — (OK to use old ones)
VEGETABLE SHORTENING — (to grease jars)
1 cup YELLOW CORN MEAL
1 cup ALL-PURPOSE FLOUR
4 tablespoons GRANULATED SUGAR
1 teaspoon BAKING SODA
2 teaspoons CREAM OF TARTAR
3/4 teaspoon SALT
1 cup SOUR CREAM
1/4 cup BUTTERMILK
2 large EGGS
4 tablespoons BUTTER — melted
Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you’re ready to use them. Make sure there are no nicks or cracks in the lips of the jars. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). Once the jars are cool, using a pastry brush, grease the inside of each jar with shortening (DO NOT use PAM, Baker’s Secret, butter or margarine). Preheat oven to 325-degrees (NO HIGHER!). Place a cookie sheet onto the middle rack of the oven, remove the top rack. Combine the corn meal, flour, baking soda, cream of tartar, and salt; mix well. Quickly add the sour cream, milk, eggs and butter. Stir JUST until mixed, don’t over-mix! Divide the batter among the 4 canning jars (should be slightly less than 1/2 full). I’ve never tried this bread in canning jars, so I’m not sure how many you’ll need–4 should be enough. Sterilize a few more just in case. Wipe the sides of the jar off in case you slop or it’ll burn. Place jars onto the cookie sheet. Bake for about 30 minutes, or until bread tests done with a toothpick or cake tester. It should come out clean, not runny. Test it! When the bread tests done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Keep the lids in the hot water until you’re ready to use them. Place the jars on your counter to cool. You’ll be able to tell if they’ve sealed, you should hear a “plinking” sound. If you don’t hear the noise, check the jars once they’ve cooled by pressing down on the lids, they shouldn’t move at all. Store the jars in a cool, dry place, just as you would any canned goods. There’s NO need to refrigerate the breads, they keep in the pantry for about 6 months–maybe longer- – - – - – - – - – - – - – - – - -

Rich Corn Bread In A Jar

Amount Measure Ingredient — Preparation Method——————————–
4 12 oz * BALL — ™ QUILTED CRYSTAL
– JELLY JARS
8 NEW LIDS — (do not use old
– ones)
8 RINGS — (OK to use old ones)
VEGETABLE SHORTENING — (to grease jars)
1 cup YELLOW CORN MEAL
1 cup ALL-PURPOSE FLOUR
4 tablespoons GRANULATED SUGAR
1 teaspoon BAKING SODA
2 teaspoons CREAM OF TARTAR
3/4 teaspoon SALT
1 cup SOUR CREAM
1/4 cup BUTTERMILK
2 large EGGS
4 tablespoons BUTTER — melted
Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you’re ready to use them. Make sure there are no nicks or cracks in the lips of the jars. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). Once the jars are cool, using a pastry brush, grease the inside of each jar with shortening (DO NOT use PAM, Baker’s Secret, butter or margarine). Preheat oven to 325-degrees (NO HIGHER!). Place a cookie sheet onto the middle rack of the oven, remove the top rack. Combine the corn meal, flour, baking soda, cream of tartar, and salt; mix well. Quickly add the sour cream, milk, eggs and butter. Stir JUST until mixed, don’t over-mix! Divide the batter among the 4 canning jars (should be slightly less than 1/2 full). I’ve never tried this bread in canning jars, so I’m not sure how many you’ll need–4 should be enough. Sterilize a few more just in case. Wipe the sides of the jar off in case you slop or it’ll burn. Place jars onto the cookie sheet. Bake for about 30 minutes, or until bread tests done with a toothpick or cake tester. It should come out clean, not runny. Test it! When the bread tests done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Keep the lids in the hot water until you’re ready to use them. Place the jars on your counter to cool. You’ll be able to tell if they’ve sealed, you should hear a “plinking” sound. If you don’t hear the noise, check the jars once they’ve cooled by pressing down on the lids, they shouldn’t move at all. Store the jars in a cool, dry place, just as you would any canned goods. There’s NO need to refrigerate the breads, they keep in the pantry for about 6 months–maybe longer- – - – - – - – - – - – - – - – - -

Rich Corn Bread In A Jar

Amount Measure Ingredient — Preparation Method——————————–
4 12 oz * BALL — ™ QUILTED CRYSTAL
– JELLY JARS
8 NEW LIDS — (do not use old
– ones)
8 RINGS — (OK to use old ones)
VEGETABLE SHORTENING — (to grease jars)
1 cup YELLOW CORN MEAL
1 cup ALL-PURPOSE FLOUR
4 tablespoons GRANULATED SUGAR
1 teaspoon BAKING SODA
2 teaspoons CREAM OF TARTAR
3/4 teaspoon SALT
1 cup SOUR CREAM
1/4 cup BUTTERMILK
2 large EGGS
4 tablespoons BUTTER — melted
Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you’re ready to use them. Make sure there are no nicks or cracks in the lips of the jars. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). Once the jars are cool, using a pastry brush, grease the inside of each jar with shortening (DO NOT use PAM, Baker’s Secret, butter or margarine). Preheat oven to 325-degrees (NO HIGHER!). Place a cookie sheet onto the middle rack of the oven, remove the top rack. Combine the corn meal, flour, baking soda, cream of tartar, and salt; mix well. Quickly add the sour cream, milk, eggs and butter. Stir JUST until mixed, don’t over-mix! Divide the batter among the 4 canning jars (should be slightly less than 1/2 full). I’ve never tried this bread in canning jars, so I’m not sure how many you’ll need–4 should be enough. Sterilize a few more just in case. Wipe the sides of the jar off in case you slop or it’ll burn. Place jars onto the cookie sheet. Bake for about 30 minutes, or until bread tests done with a toothpick or cake tester. It should come out clean, not runny. Test it! When the bread tests done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Keep the lids in the hot water until you’re ready to use them. Place the jars on your counter to cool. You’ll be able to tell if they’ve sealed, you should hear a “plinking” sound. If you don’t hear the noise, check the jars once they’ve cooled by pressing down on the lids, they shouldn’t move at all. Store the jars in a cool, dry place, just as you would any canned goods. There’s NO need to refrigerate the breads, they keep in the pantry for about 6 months–maybe longer- – - – - – - – - – - – - – - – - -

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

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