Ever baked cakes in canning jars?
It's neat! ANY quick bread-type cake can be baked in canning jars. I usually bake one jar first--you have to know how high the batter rises. I usually fill
one jar 1/2 full
bake it to see how high it rises, then go from there. (This provides you with
chow while you're baking the rest!) You don't want the cake to come out of the top of the jar, only to within your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. Most of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need
so you're prepared. Make sure your lids are new, the rings don't have to be. As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes more so.
The baking times will vary--the moistness of each cake recipe will determine the time. Most of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 25- 30 minutes and go from there.
yes, the cakes do slide easily out of the jars if you use WIDE
MOUTH MASON JARS. (They can be found at most grocery stores next to the pectin and other canning supplies. Kerr and Golden Harvest are 2 other brands readily available.
Many brands also come with decorative labels, or you can make your own.) There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Quick bread-type cakes work best, I've found that lighter cakes tend to fall when the jars seal.
These make wonderful Christmas gifts and you can start up to 5-6 months ahead! Single friends really appreciate these because each jar makes enough for one or two people. Try them, they're fun to make and delicious to boot!
Several folks have asked me how long the cakes can be safely stored...I'm not sure. The longest I've been able to keep them (without getting eaten) is 6 months. The jars
do seal, just like any canned good. You don't have to refrigerate the jars, just keep them in a
cool , dark, dry place. Check the jars occasionally by pushing down on the lid (in the
middle) if you're storing them for your own use; if the lid moves up and down, that means the seal has broken. If you've checked the jars frequently, more than likely they're safe to eat; otherwise, toss the cake. If you give the jars away, be sure to tell the person to check the jar periodically (if they plan on storing it for any length of time).
Not only are the cakes tasty, they're very pretty to decorate. A hot glue gun is a vary usefull tool to have! You can glue on dried flowers, ribbons, dough-art...you name it, it can be glued onto the lid, ring and side of the jar. I usually cut out a piece of cloth (about 3 inches larger in circumference than the lid), using pinking shears
or some of the fancy scissors out there now (so the cloth doesn't
unravel) or if you sew use some fray check, place a wad of cotton or batting in the center of the lid (take the ring off-- the jar lid should be sealed by now), then place the piece of cloth on top and replace the ring. Decorate
as desired.
