Chocolate Jar Cakes

Serves: 8
Cooking Time: 40 min
Ingredients
• 8 pint‐sized wide‐mouth canning jars
• 1 stick plus 3 tablespoons unsalted butter
• 3 cup sugar
• 4 eggs
• 1 tablespoon vanilla
• 2 cup applesauce, unsweetened
• 3 cup flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Instructions

1. Prewash canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
2. Rinse well, dry and let them come to room temperature.
3. Preheat oven to 325F degrees.
4. Grease insides of jar well.
5. Beat together butter and half of sugar until fluffy.
6. Add eggs and remaining sugar, vanilla and applesauce.
7. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
8. Pour one cup of batter into each jar and carefully remove any batter from the rims.
9. Place jars in a preheated 325F‐degree oven and bake for 40 minutes.
10. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
11. Remove pan from heat and keep lids hot until ready to use.
12. 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.
13. Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Notes
• 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.
• To enjoy the best flavor, try to eat all canned cakes within 6 months.

Apple Jar Cake

Serves: 8
Cooking Time: 1 hr

Ingredients

• 2/3 cup shortening
• 1/2 teaspoon baking powder
• 3 1/3 cup sugar
• 2 teaspoon baking soda
• 4 eggs
• 1 1/2 teaspoon salt
• 2 cup applesauce
• 1 teaspoon ground cinnamon
• 3 1/3 cup flour
• 1 teaspoon ground cloves
• 1 cup raisins
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 325F degrees.
2. Grease 8 wide‐mouth pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims.
3. Cream shortening and sugar.
4. Beat in eggs and applesauce.
5. Sift together the dry ingredients and blend them into the applesauce mixture.
6. Add the raisins and nuts and divide the batter evenly between the jars. The jars will be more than half full.
7. Bake open jars about 60 minutes in an oven at 325 degrees.
8. When done, quickly remove one hot jar at a time and clean its sealing edge.
9. Immediately apply and firmly tighten a two‐piece wide‐mouth canning lid. The lid will form a vacuum seal as the jar cools.
10. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.

These recipes are from Recipe Lion ...online website. I made these 2 recipes for C'mas gifts for my co-workers. They came out great...and so easy to do. I tied ribbon around the necks of the jars and voila...done.

Enjoy!!

Patti

thanks for these recipes, have you made these before???

Do you store them in the refrigerator after they have been cooked?

No....they can be stored just like any other canning. I keep mine in my pantry, which is fairly cool. They should be eaten within 6 months....but they are always long gone before that!!!! LOL

Patti

Pam, what a novel idea! Thank you so much. I will try these.

These I have to try! Like trying unique recipes. Thanks

Thanks, I saved both of these. Always looking for something different.

I definately have to try these! Than you so much for posting this.