Of Food and Love recipes: bread in a jar canned bread canning bread
by Mommy Hobbies
In my napsack stash
Cooking is like magic. You can do things with food that you never thought possible.
I was talking with my good friend Angie a while back and she asked me if I’d ever heard of ‘canned bread’. It sounded awful! All I could think of was a Campbell soup can with bread stuffed inside, all slimy and full of chemicals. *erp*
Oh, my I was so wrong. The more she talked about the the more curious I got. Finally, I decided that it would be totally awesome if we had a canned bread making date! Yesterday, we did just that.
Apple bread in a jar. We used Fugi apples.
Angie diced them up nice and small. We only needed 2 cups but cut up a little extra and munched our way through the cooking process.
We mixed the batter then greased 11 jars with shortening.
She filled each jar about 2/3 (if you decide to use only 10 jars you can fill them to the 1 cup line indicated on the jar)
Pop in the oven at 325 for 45 minutes. They must turn a nice toasty brown before you take them out.
Boil the lids in hot water while the bread is cooking and then quickly place each lid on and screw the rings on tight. Let them cool and eventually you’ll hear the pop, pop, pop of the lid sucking into place.
Last night we had tea and canned apple bread. It was delicious. I’m hooked! Thanks, Angie
These beauties will keep for a year and you can make different flavors! Pumpkin, banana, I’m sure you could even do zucchini as well.
Bread in a Jar courtesy of :: My good friend Angie and her endless knowledge of all things cool!
2 c. apples, pumpkin or banana**
2.3 c. shortening OR 1 c. vegetable oil (we used shortening)
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cloves
2 2/3 c. sugar
3 1/3 c/ all purpose flour
**if you’re making pumpkin bread add:
2/3 cups water
1 tsp. cinnamon
2/3 c. chopped nuts (or, no nuts)
Cream shortening and sugar, beat in eggs. (If making pumpkin bread, –> then add pumpkin and water)
In a separate bowl combine dry ingredients and spices. Mix well. (If making pumpkin bread, –> then stir the pumpkin and water in)
Pour dry ingredients in with the creamed sugar, mix well. Pour in apples and stir.
Pour mixture into greased, wide mouth pint canning jars, filling half full. Wipe the rims of each jar so they are clean.
Place on a cookie sheet and bake at 325 for 45 min.
Remove and place hot lids on and screw tight with the rings.