Find Recipes Instantly! (Type the Recipe name or any Ingredient) Apple Cake in a Jar 2/3 cup shortening 2 2/3 cups white sugar 4 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 teaspoons baking soda 3 cups all-purpose flour 2/3 cup water 3 cups grated apple 2/3 cup raisins 2/3 cup chopped walnuts 8 straight-sided wide-mouth pint canning jars with l Directions 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. 2 Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. 3 Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe 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. 4 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. 5 Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year Apple Pie in a Jar 4 1/2 cups white sugar 1 cup cornstarch 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon salt 10 cups water 3 tablespoons lemon juice 7 quarts peeled, cored and sliced apples Directions 1 Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. 2 Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. 3 Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars. 4 Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. 5 Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year. Brownie Mix in a Jar 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2/3 cup unsweetened cocoa powder 2 1/4 cups white sugar 1/2 cup chopped pecans Directions 1 Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass. 2 Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares Cookies in a Jar 1/2 cup white chocolate chips 1/2 cup crispy rice cereal 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup packed brown sugar 1/2 cup semisweet chocolate chips 1/2 cup rolled oats 1/2 cup white sugar Directions 1 In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition. 2 Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks. Country Soup in a Jar 1/2 cup barley 1/2 cup dried split peas 1/2 cup uncooked rice 1/2 cup dry lentils 2 tablespoons dried minced onion 2 tablespoons dried parsley 2 teaspoons salt 1/2 teaspoon lemon pepper 2 tablespoons beef bouillon granules 1/2 cup uncooked alphabet pasta 1 cup uncooked twist macaroni Directions 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender. Banana Nut Bread Baked in a Jar Makes 8 pint jars 2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/3 cups all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2/3 cup chopped pecans Directions 1 Cream shortening and sugar. Beat in eggs, bananas, and water. 2 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. 3 Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. 4 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. 5 Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks. Butterscotch Brownie Mix in a Jar 1/2 cup flaked coconut 1/2 cup white sugar 2 cups packed brown sugar 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Directions 1 Mix together flour, salt and baking powder. Set aside. 2 Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place. 3 Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine,softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies. Candy Coated Chocolates Gift Jar Cookie Mix 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup chopped walnuts 1 cup mini candy-coated chocolate pieces 1/2 cup raisins 3/4 cup packed brown sugar 1 1/4 cups quick cooking oats Directions 1 In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, oats, remaining candies, and brown sugar. pack down well after each addition and attach a tag with the instructions. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 3 In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir int he contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. 4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Caramel Nut Cake in a Jar Makes 6 straight sided wide mouth mason jars 2 cups packed brown sugar 2/3 cup white sugar 1 cup butter, softened 4 eggs 2/3 cup milk 1 tablespoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup chopped walnuts 6 straight-sided wide-mouth pint canning jars with l Directions 1 Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well. 2 In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside. 3 In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. 4 Add flour mixture and blend with a large spoon. Gently fold in nuts. 5 Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean. 6 Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they 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. 7 Keep in refrigerator for prolonged storage. Chocolate Cake in a Jar Makes 2 pint jars 1 cup all-purpose flour 1 cup white sugar 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/3 cup butter 1/4 cup water 3 tablespoons unsweetened cocoa powder 1/4 cup buttermilk 1 egg, beaten 1/2 teaspoon vanilla extract 1/4 cup finely chopped walnuts 2 straight-sided wide-mouth pint canning jars with l Directions 1 Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C) 2 In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside. 3 In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl. 4 Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts. 5 Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean. 6 Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. 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. 7 Store cakes in a cool dark place. They should last for up to a year.