17th Military Ward Sisters in Zion: November 2009

Tips: Cakes Baked in Jars

Any quick-bread type cake can be baked in canning jars.
Baking regular "cakes" in the jars don't do as well.
Quick-bread type cakes work best.
Once the jars seal, they're vacuum sealed
and the lighter cakes tend to collapse.
Brownies, gingerbread and cakes similar
in textured cakes work best.

YES, the cakes DO slide easily out of the jars. As the sides are straight up and down, the cakes slide right out. IF the place where you've stored the cake is really cool, you may need to warm the jar up a bit--either hold it in hot water, or pop it (minus the lid) into the microwave for 1-2 seconds and slide it out. Store any leftovers in the jar with the lid on, and pop it in the fridge. Once opened, they need to be eaten within a day or two.

You can use old jars but make sure the lips of the jars
have no cracks or chips in them or they won't seal properly.
You must always use NEW lids.

As the cakes are baked in the jars and sealed immediately
thereafter, the cakes keep just like canning goods and
are as moist as the day you put them into the jars.
Store them just as you would any
canned good--in a dark, cool place (no need to refrigerate).
A problem can develop with jars stored in a cupboard;
it gets too hot--the seals on the jars can/will break
and you end up tossing out all your efforts.
As long as the spot you store them in is cool,
they'll be fine. Check weekly during summer.

There will be a little condensation on the lids & 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.

BAKE THE JARS ON LARGE COOKIE SHEET IN OVEN- AND TAKE THEM OUT OF THE OVEN ONE AT A TIME TO SEAL. ALSO, BOIL THE SEAL PART OF THE LID. Use hot pads to handling the jars because they ARE HOT!

Serving the cakes-- just slice the cakes into rounds & top
with whatever...whipped cream, etc. or just eat them plain.

BROWNIES IN A JAR

3 12 oz BALL (tm) quilted crystal jelly jars
3 Lids (DO NOT use old lids)
3 Rings (old ones are OK)
Vegetable shortening, to grease jars
1 cup flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp ground cinnamon (optional)
1/3 cup butter or margarine
1/4 cup water
3 TBS unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup walnuts, chopped
Sterilize the jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry. Leave the lids and rings in the hot water until you're ready to use them.
Grease the cooled canning jars with shortening. DO NOT use Pam, Baker's Secret, butter or margarine.
As the jars are tall and slender, use a pastry brush to grease them.
Preheat oven to 325-degrees.
Place a cookie sheet onto the middle rack; remove the top rack.
In a small bowl stir together flour, sugar, baking soda and cinnamon, if used; set aside.
In a medium saucepan combine the butter or margarine, water and cocoa powder; heat and stir until butter or margarine in melted and mixture is well blended.
Remove from heat; stir in flour mixture.
Add buttermilk, egg and vanilla; beat by hand until smooth.
Stir in nuts.
Divide the batter among the three jars (they should be about 1/2 full) place them onto cookie sheet.
Bake for 35-40 minutes or until a cake tester inserted into the center of each jar comes out clean.
Remove the jars, one at a time from the oven; place a lid on, then a ring and screw down tightly. Use HEAVY-DUTY mitts, the jars are HOT!
Place the jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. IF you miss it, wait until the jars have cooled completely then push down on the lids, they shouldn't move at all.
NOTE : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup; let stand 5 minutes. There's no need to refrigerate them, they keep well in pantry for 6 months.

PUMPKIN SPICE BREAD
8 jars Ball (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin
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 raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 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 shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring; the lid should be sealed by now. 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.

PINA COLADA JAR CAKES
20 OZ. unsweetened crushed pineapple
4 oz. plus 3 tbs. unsalted butter, softened
4 eggs
3 1/3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup sweetened flaked coconut
3 1/3 cups brown sugar

Preheat oven to 325 degrees Before starting batter,
wash 8 - 1 PINT WIDE MOUTH CANNING JARS with
lids in hot soapy water and let them drain, dry and cool to
room temperature. Generously grease insides of jars.

Drain crushed pineapple for about 10 min. in colander,
reserving juice. Puree drained pineapple in food processor.
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 or reserve for another use.

With electric mixer, beat together butter
and half of brown sugar until light & fluffy.
Beat in eggs, then remaining sugar.
Beat in pineapple puree, set aside.
Sift together flour, baking powder, and baking soda.

Gradually add to pineapple mixture in thirds, beating well
after each addition to make thick batter. Stir in coconut.
Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then put jars in center of
preheated oven; always place the jars on a large cookie sheet.Bake 40 minutes.

About 10 minutes before cakes are done,
bring medium saucepan of water to boil.
Put in jar lids, cover and remove from heat.
Keep lids in hot water until they are used.
When cakes are done, remove jars from oven ONE at a time,
and carefully put lids and rings in place on jar
and screw tops tightly shut. Put jars on wire rack.
They will seal as they cool.
They will keep up to a year if sealed

Georgia Pecan Cake with Apple
1. 3 1/2 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
4 large eggs
2 2/3 cups of sugar
2/3 cup solid vegetable shortening
2 cups applesauce
2/3 cup water
1 cup pecans, finely chopped
Preheat oven to 325 degrees. Lightly grease the insides of eight sterile, straight-sided, wide-mouth pint canning jars with vegetable shortening or a nonstick cooking spray.
In a large mixing bowl, sift flour, baking powder, baking soda, salt and cinnamon. In another large mixing bowl, cream eggs, sugar and shortening. Add applesauce and water and blend well. Add flour mixture gradually to liquid ingredients and mix. Fold in chopped pecans.
Fill clean jars half full. Bake without lids for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean and dry. While the cakes are baking, heat the lids and rings in boiling water.
When the cakes are done, carefully remove them from the oven one at a time, wipe the rim and immediately affix lids and rings. The jars will seal as the cakes cool. Allow several hours to cool completely before placing your cakes in the refrigerator or freezer.

Caramel Nut Cake in a Jar
2 cups brown sugar2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts

In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts.
1. Place 1 cup batter each into 6 well-greased sterilized 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet.
Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
Wipe rims. Place hot sterilized seals and rings on hot jars.

Pint Sized Carrot Cake

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. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in 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. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Pint Sized Chocolate Cake
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 temperature. 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. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Cherry Almond Cakes in a Jar
9 (12 ounce) canning jars
2 cups cake flour
1 1/2 teaspoons baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 1/2 cups granulated sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
4 eggs

Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.

Once the jars are dry, generously grease the inside of each jar with shortening.

Stir together the 2 cups flour and the baking powder.

In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of cake flour; set aside.
1. Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended. Divide the batter among the 9 jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on a baking sheet and bake at 325 degrees F for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.

Strawberry Cakes in a Jar

Great as a gift or to make and have cakes around the house. Special Equipment: 8 pint-size canning jars with lids and rings (smooth sides and wide mouth only so the cake will slide out)

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup pecans or walnuts (chopped)
2/3 cup water
3 1/2 cups flour
2 cups of diced strawberries

Cream shorting and sugar. Add the eggs, baking powder, baking soda, salt and spices.

Add the water alternately with the flour.
Stir in nuts and strawberries.

Grease 8 pint size jars that have been washed in hot soapy water and allowed to dry (grease by using a brush dipped in melted shorting).

Fill each jar 1/2 full of batter. Wipe the rim and bake in a 325°F degree oven on a cookie sheet for 35 to 45 minutes.
Meanwhile bring water to a boil in a large pot. Once it begins to boil turn it off and add the lids and rings. Let them stay in hot water for 10 minutes or more. Do not remove until ready to use.

When cakes are done remove jars one at a time. Wipe the rim and place the lid on top. Screw the ring on tight and allow to rest until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jars and will store up to 6 months in a cool dry place.

If giving as a gift cover lid with pretty fabric and attach a card with the name of cake, date made and expiration date. If not for a gift just write it on the lid with a marker.

When ready to eat if cake does not come out easy run under hot water for a few seconds or microwave for a few seconds with the lids removed.

Store opened jars in refrigerator once opened and eat within 2 days.

Pound Cake in a Jar

1/2 pound (2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, plus 3 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon salt
1 1/2 cups plain cake flour

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Grease eight or more pint-size Mason jars, reserving the two-piece lids.

2. Cream butter in bowl of electric mixer at medium-high speed until smooth, about 15 seconds. Gradually add sugar and beat until light and fluffy and almost white, 4 to 5 minutes, stopping occasionally to scrape down sides of bowl.

3. Mix whole eggs, egg yolks, vanilla and water in a measuring cup with a spout. With mixer running on medium-high, slowly drizzle in egg mixture until well incorporated. Beat in salt.

4. With a spatula, gently fold in 1/2 cup of the flour by hand until incorporated. Repeat twice, using 1/2 cup flour at a time, until all flour is incorporated.

5. Place 1 cup of batter in each jar (filling each jar halfway). Be sure to keep rims of jars clean, wiping batter off them as needed. Place jars on a baking sheet, spaced an inch or two apart and not touching. Carefully transfer to the oven. Bake 30 to 35 minutes, or just until a toothpick inserted in the center comes out clean. Meanwhile, sterilize jar lids in boiling water.

6. To each baked cake, screw on the two-piece lid. Jars will seal as they cool, producing a 'ping' sound. To check the seal, press on the top of a lid after the jars have completely cooled. If the lid doesn't move, it's sealed. Once cooled, the cakes will pull away from the sides of the jar, and be ready to eat.

7. Sealed jars can be stored at room temperature with other canned goods. Cake should be safe to eat as long as the jars remain vacuum-sealed and free from mold. Unsealed jars should be refrigerated and eaten within two weeks.

Gingerbread in a Jar

5 jars (12 oz)
8 new lids and rings

BREAD:
2 1/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup butter, softened
3/4 cup water
1/2 cup molasses

Preheat oven at 325ºF degrees. 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 butter. 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.

Tropical Vacation Cake in a Jar
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
3 1/2 cups flour
2/3 cup pecans or walnuts (chopped)
3/4 cup crushed pineapple, drained
3/4 cup of mashed bananas
1/2 cup of shredded coconut

Cream together the shortening and sugar, add the eggs, baking powder, soda, salt and spices. Next add the water alternately with the flour and then stir in nuts, bananas, pineapple and coconut.
1. Preheat oven to 325°F. and grease 8 wide mouth pint size jars. Use a pastry brush dipped in melted shorting to grease jars.

Fill each jar 1/2 full of batter and wipe the rims clean. Bake on cookie sheet for 35 to 45 minutes. Meanwhile boil water in a pot and when it comes to a boil turn it off place in lids and rings and let sit until ready to use.

When the cakes are done remove the jars one at a time and place the lids on, screw the rings on tightly and let sit until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jar cakes that will store up to 6 months.

17th Military Ward Sisters in Zion

Wednesday, November 4, 2009

Cake in a Jar

Bread In A Jar

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