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Thread: Mason jar recipes

  1. #1
    Super Member Pzazz's Avatar
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    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.

  2. #2
    Super Member Pzazz's Avatar
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    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.

  3. #3
    Super Member Pzazz's Avatar
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    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

  4. #4
    Google Goddess craftybear's Avatar
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    thanks for these recipes, have you made these before???

  5. #5
    Senior Member Helenq's Avatar
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    Do you store them in the refrigerator after they have been cooked?

  6. #6
    Super Member Pzazz's Avatar
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    Quote Originally Posted by Helenq
    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

  7. #7
    Junior Member Sharoni's Avatar
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    Pam, what a novel idea! Thank you so much. I will try these.

  8. #8
    Junior Member
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    These I have to try! Like trying unique recipes. Thanks

  9. #9
    Super Member Homespun's Avatar
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    Thanks, I saved both of these. Always looking for something different.

  10. #10
    Super Member belmer's Avatar
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    I definately have to try these! Than you so much for posting this.

  11. #11
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    Can I ask how many jars are made from each recipe? I see 8 jars that means 8 cakes, right?

  12. #12
    Senior Member joann11's Avatar
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    Thanks much for the recipes. joann11

  13. #13
    Super Member Pzazz's Avatar
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    Quote Originally Posted by Kayaker26
    Can I ask how many jars are made from each recipe? I see 8 jars that means 8 cakes, right?
    Yes....8 wide mouth pint jars. Don't use the narrow mouth jars. You need the smooth side/no neck dip, so the cake will slide out easily when you want to serve it. We found that one cake was perfect to share with 2-3 people.

    Patti

  14. #14
    Super Member Pzazz's Avatar
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    Since our gardens are coming on now, I thought I would add one more. I haven't tried this one yet, but I will once my zucchini start to produce.

    Zucchini Bread Baked in a Jar

    Serves: 8
    Cooking Time: 35 min

    Ingredients

    3 cup all‐purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoon cinnamon
    1/4 teaspoon ground cloves
    2 cup sugar
    3 large eggs
    1 cup oil
    2 cup grated zucchini
    1/4 teaspoon nutmeg
    1 teaspoon vanilla
    1/2 cup chopped pecans

    Instructions

    1. Sterilize 8 Ball Quilted Crystal (#14400‐81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes.
    2. 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 ‐‐ the rings must be hot when used.
    3. Once the jars are cool enough to handle, grease them with shortening and fill them halfway.
    4. Place jars onto a cookie sheet.
    5. Preheat oven to 325F degrees.
    6. Sift together the flour, salt, baking powder baking soda, cinnamon and cloves; set aside.
    7. Beat eggs until foamy.
    8. Add sugar, oil, zucchini and vanilla.
    9. Mix well with beater.
    10. Add flour mixture to zucchini mixture.
    11. Add nuts.
    12. For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes, and go from there. The bread needs to be done, but not over‐done.
    13. Remove the jars from the oven one at a time. Place a lid, then a ring on top and screw down tightly.
    14. Place jars onto your counter top to cool completely.

    Notes

    If you can find them, you can also use 4 (1‐pint) straight‐sided jars. They must not have bulges in the sides of the jars or you won't be able to get the cakes out without digging them out. Look for the number of the jar I've given you once you see what they look like, you'll know what to look for.
    For the 1‐pint bake for about 1 hour and 15 minutes; start checking them at 1 hour and go from there.

  15. #15
    Super Member gmaybee's Avatar
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    Thanks, I'll have to try these recipes. When my husband says "I have a sweet tooth" I can hand him one of these.

  16. #16
    Senior Member fishnlady's Avatar
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    Thanks for the recipes and idea.

  17. #17
    Power Poster amma's Avatar
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    Thank you for sharing these! They will make great gifts :D:D:D

  18. #18
    Junior Member gingerpie's Avatar
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    mmmmm gonna try this :-P

  19. #19
    Senior Member denise d's Avatar
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    I am bookmarking this one!!!!

    Thanks!!!! :)

  20. #20
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    thank you so much for finding it for me.

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