Found this in one of my files from another forum, wish I knew who to credit. Sorry to whoever it is.

BEGIN CUT AND PASTE

Did you know that there is a great way to use up all those extra zucchini (especially the large ones) in the garden and have a great dessert in y2k?

Make a standard recipe for Zucchini Bread (actually, I think any dessert bread will work). A recipe that makes 2 or 3 loaves will make 3 qt. jars. Grease wide mouth canning jars and fill 1/2 to 3/4 full of batter. Wipe off any grease or batter from the edge of the jar. Bake at least one hour, or till done, at 325 degrees. IMMEDIATELY after removing from oven, put on a canning lid and screw a ring on each jar and set aside. It will seal itself.

These also make nice gifts!

END CUT AND PASTE

If this works, and I don't see why it wouldn't, then other quick breads should be good candidates. Does anyone have any experience canning quick breads?

-- Carb-Addicted Old Git (anon@spamproblems.com), April 02, 1999

Answers

Well my pressure cooker cookbook describes several puddings and cheese cakes that can be steamed in the pressure cooker. Don't I remember that Boston Bread is a steamed bread? So seems possible that you could easily "can" that kind of bread so why not the other. As to the canning method don't see why it shouldn't work as good vacuume should be formed as the bread cools. Obviously a steamed bread would also form a good vacuume.

Sugar, Chocolate addicted LM

-- LM (latemarch@usa.net), April 02, 1999.

Yes, I make these canned breads, they store very well as long as you follow proper canning procedures, etc. etc.

Here's two more:

Carrot-Raisin Jar Bread

2- 2/3 cups White Sugar 2/3 cup Vegetable Shortening 4 Eggs 2/3 cup Water 2 cups shredded Carrots 3 1/2 cups all-purpose Flour 1/4 tsp. Cloves 1 tsp. Cinnamon 1 tsp. Baking Powder 2 tsp. Baking Soda 1 tsp. Salt 1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. 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-degree oven for 45 minutes. 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. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

Chocolate Cake in a Jar

1 stick plus 3 Tbsp. Butter or Margarine 3 cups White Sugar 4 Eggs 1 Tbsp. Vanilla 2 cups Applesauce, unsweetened 3 cups White Flour 3/4 cup unsweetened Cocoa powder 1 tsp. Baking Soda 1/2 tsp. Baking Powder 1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperat ure. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

-- Sylvia (msbrit@usit.net), April 02, 1999.

How do you get the bread out? With a spoon?

-- Roland (nottelling@nowhere.com), April 02, 1999.

Sure! Then you can call it spoonbread! But try a wide-mouth canning jar as opposed to the usual. Then you can slide a knife around the edges and (we hope) get it out smoothly.

-- Old Git (anon@spamproblems.com), April 02, 1999.

l. Use only wide mouth PINT jars. 2. The contents shrink with cooling thus they slide right out of the jar. 3. Make sure lids are HOT and take your cake out of the oven one at a time and put the lid on. 4. Rule of thumb...fill jars 1/2 full 5. I made regular white bread in some in November as an experiment. Just opened one the other day and its fine. Crust is a little tough but its great toasted. You can use any bread recipe. Just so it doesn't raise above the rim of the jar. Obviously when doing yeast bread you let it raise before baking.I have done about 120 of these jar breads/cakes. They say they are only good for a year but we had them in Alaska that were 5 years old and still good.

Got yeast? Got butter? Got coffee? Yummmmmmm!

-- Taz (Tassie@aol.com), April 02, 1999.

Printing that one!!! Thanks Ol' Git!!

Mrs Driver will now say "OH NO!! MORE JARS!!!!"

Chuck

-- Chuck, a night driver (reinzoo@en.com), April 02, 1999.

Old Git, Thanks so much for sharing these wonderful ideas. I would have never thought of canned bread in a million years. I'm going to try it. Do you know what the shelf life is? Thanks again!

Lori

-- Lori (ABaby72@aol.com), April 02, 1999.

I am going out to buy the stuff to make these right now. (grabbing the keys and kids) I am off to wal-mart. Damn it Again! Anyone else have any canned bread recipes. Can't wait to try these. Shelf life was how long? These would be good to give to the neibors,teachers,mailman,lawnboy,and such as christmas gifts too. ~{;^D

-- shellie (shellie01@hotmail.com), April 02, 1999.

eh,that's neighbors. I think. Times awaistin gotta go.

-- shellie the sooporspelir. (shellie01@hotmail.com), April 02, 1999.

Yup! thats just what I gave for Christmas this year along with my y2k tuna can candles. (need instructions for that too?) You don't need special recipes. Any zucchini, banana nut, carrot and raison, etc, etc will do. You can make it from scratch or box. I use lemon cake mix, and toss in some of my homemade marmalade, lemon or orange peel grating, a little alspice, few walnuts and raisons and its fit for a king. The moist cakes do really well. With regards to yeast bread I have only done the French bread in the jar. Here is recipe: 1 pkt of yeast...i tsp salt....1 tbs sugar....1 tbs oil.....2 cups flour and one cup hot water. After you make the bread and it rises, cut into qtrs and put into jars. Let raise in jar just to the rim and bake. Cap with hot lid as you remove from the oven one at a time. There is a jar cake web site. I will try and find it and post.

uuummmmmmmmmmm! Good...

-- Taz (Tassie@aol.com), April 02, 1999.

Great stuff, Taz, keep it comin'! Now what about them there tuna can thingies?

-- Old Git (anon@spamproblems.com), April 02, 1999.

For lunch today I served chocolate cake that I had "canned" on the 17th of March. It was still very moist. I got the recipe from Mrs. Survival.com. Linda

-- newbiebutnodummy (linda@home.com), April 03, 1999.

Never use metal utensils in your canning jars. The jars can sustain damage and break the next time you try to can something. Here are some more recipes.

Bread In Jars: Gingerbread Recipe By : Anita A. Matejka Serving Size : 5 Preparation Time :0:20 Categories : Holiday/Gift Ideas 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. - - - - - - - - - - - - - - - - - - NOTES : There's no need to refrigerate them, they keep well in pantry for 6 months. Bread In Jars: Pina Colada Recipe By : 365 Ways To Prepare For Christmas Serving Size : 8 Preparation Time :0:20 Categories : Holiday/Gift Ideas 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. - - - - - - - - - - - - - - - - - - NOTES : There's no need to refrigerate them, they keep well in pantry for 6 months. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

***************************************

Title: Pumpkin Spice Cake in Jars Categories: Cakes Yield: 8 Servings

1 c SEEDLESS RAISINS 1 c WALNUTS 2 c ALL-PURPOSE FLOUR 2 ts BAKING SODA 1/4 ts BAKING POWDER 1/2 ts SALT 2 ts GROUND CLOVES 2 ts GROUND CINNAMON 1 ts GROUND GINGER 4 EGGS 2 c GRANULATED SUGAR 1 c SALAD OIL 16 oz Canned PUMPKIN

Preheat oven to 325-degrees.

Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool. Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick. 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 among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn. Place jars onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool. You'll know when they've sealed, you'll hear a "plinking sound".

Pumpkin Bread in a Jar (with variations)

Ingredients

2/3 c shortening 2 2/3 c sugar 4 eggs 2 c canned pumpkin (or 1 of variation items) 2/3 c water 3 1/3 c flour 1/2 t baking powder 2 t baking soda 1 t cinnamon 1 t ground cloves 1 1/2 t salt 2/3 c nuts

Instructions

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 one 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

-- Bugbite (Bugbite@mosquito.net), April 04, 1999.

I was all ready to fill a couple of dozen jars with different breads this morning and then came across this:

5 . "oven canning" Posted by Rox on May-31-99 at 08:52 AM (CST) one, it is not hot enough to keep a consistent temp for safety, two, the jars are not meant to be used for this.

three, 250 is still higher temp than the smoking point of dairy fats.

please note below the email direct from Altrista, the Ball & Kerr canning jar people. This was in response to baking/canning breads in the oven but the same principles apply to oven canning butter:

Alltrista Consumer Products Co., marketers of Ball and Kerr brand canning products, do not recommend baking breads, cakes, quick breads, or other similar recipes in home canning jars. Most recipes are low acid and could potentially support the growth of bacteria such a C. botulinum if it is present in the closed jar. Although these products are available for commercial packers, they take the necessary precautions to ensure their products are safe -- like adding preservatives, additives and using controlled baking methods not readily available at home.

It is also of great concern to us as marketers of home canning jars that our jars be used for the purpose for which they were designed. We do not recommend our home canning jars be put in the oven for any reason. The jars should not be preheated in the oven. Home canned foods should not be processed in the oven. And recipes should into be oven baked in our jars.

We hope this information clearly addresses your concerns".

Use this information to make informed decisions.

What a disappointment. I had visions of stocks of corn bread, english muffin bread, whole wheat, chocolate cake ....

-- mb (mdbutler@coastalnet.com), May 31, 1999.

GREAT GREAT stuff. I too had never heard of bread in a jar.

This is especially great for those of us in hot country. Can bake several at a time and avoid baking for several days or even weeks.

Tremendous relief not to have to heat that oven all the time.

Thank you.

-Greybear

-- Got Lids?

-- Greybear (greybear@home.com), June 01, 1999.

Synchronicity--was surfing tonight and found this site with loads of info re canned breads:

http://www.mrssurvival.com/dcforum/3/29.html#0

-- Old Git (anon@spamproblems.com), June 01, 1999.

But---did you read this part?

please note below the email direct from Altrista, the Ball & Kerr canning jar people. This was in response to baking/canning breads in the oven but the same principles apply to oven canning butter:

Alltrista Consumer Products Co., marketers of Ball and Kerr brand canning products, do not recommend baking breads, cakes, quick breads, or other similar recipes in home canning jars. Most recipes are low acid and could potentially support the growth of bacteria such a C. botulinum if it is present in the closed jar. Although these products are available for commercial packers, they take the necessary precautions to ensure their products are safe -- like adding preservatives, additives and using controlled baking methods not readily available at home.

It is also of great concern to us as marketers of home canning jars that our jars be used for the purpose for which they were designed. We do not recommend our home canning jars be put in the oven for any reason. The jars should not be preheated in the oven. Home canned foods should not be processed in the oven. And recipes should into be oven baked in our jars.

This makes me a little nervous about canning bread in jars.

mb in NC

-- mb (mdbutler@coastalnet.com), June 01, 1999.

Has anyone ever had any problems with this process???? I had seen this thread before and had planned to fill up many jars with different types of breads - and have the previous thread printed off for reference. Do you think the jar company is saying these things out of an abundance of caution? Could you easily tell if a bread has gone bad?? Wouldn't it stink? I'm tempted to try it anyway despite what the company says. Anyone else??

-- jeanne (jeanne@hurry.now), June 01, 1999.

I too have a kitchen all set to can bread when I read the message about bacteria from Ball and Kerr.

I have been trying to get a website for them to no avail. I am tempted to ask Diane for help. :-)

The number to reach Ball and Kerr to ask canning questions is busy and I cannot get through. Anyone who can, please post a confirmation.

I cannot find the email from them as mentioned above anywhere either. Is there a url for it, so that I can reply directed to the author?

-- J1 (jart5@bellsouth.net), June 01, 1999.

Forgot the number! Sorry.

Ball and Kerr [Alltrista Corporation] 1-800-240-3340 for questions...

1-800-392-2575 for orders and catalog, etc.

-- J (jart5@bellsouth.net), June 01, 1999.

I, too, read Rox's answer on Mrs.Survival about it not being safe to can breads. Rebel that I am, I ignored it. We've had chocolate cake-yum, even after several weeks, still moist; sourdough bread-very dry but made great toast in a skillet; gingerbread-great taste but didn't fall out of the jar like the choc. cake did; and have canned a couple of other flavors. Shelf life is supposedly one year. (Can't imagine anything sweet lasting one year at my house-perhaps if I hide them?)

I won't however, can cake/bread in quart jars-it's hard enough to insure that the cake cooks all the way through in a pint jar. I think that is where you could open yourself up to problems.

Just my opinion-Linda

-- newbiebutnodummy (Linda@home.com), June 01, 1999.