I would be, it sounds very interesting

Me, too!

Me too! Please

Hi! to all. Here is the Canning Jar Bread recipe that I have been making for about 9 years or so. It makes nice Holiday gifts.

Wash and dry 8 pint jars - Wide Mouth
Grease them well

Cream well 2/3 cup shortening - 2/3 cup sugar - 4 eggs
2/3 cup water - 2 cup pumpkin Add to 3 & 1/3 cup flour - 1/2 tsp baking powder - 2 tsp baking soda - 1 & 1/2 tsp salt
1 tsp each cinnamon and cloves ( I use a bit more)
1 cup chopped Pecans or Walnuts ( we don't use nuts, to many allergies)

Fill jar 1/2 full Bake in preheated 325* oven for 45 to 55 min

When done, remove one jar at a time from oven . Place a scalded lid on and seal. I listen for the pop of the lid to make sure that they seal. If one does not seal , we eat it .

Variations - Omit pumpkin and substitute one of the following:

2 cups applesauce
1 can whole cranberry sauce
2 cups shredded apples
2 cups shredded carrots
2 cups shredded zucchini
2 cups shredded bananas

I have used the zucchini and the carrots, have not tried the rest.
Add a fancy fabric lid cover and a ribbon and you have a nice Holiday gift.

MNM

I'm canning today (and tomorrow, and the next...), so I'll try to fit this great recipe in! Thanks so much for taking time to share!
BTW - does this keep well for a year or so?

I always give them away and assume the receiver eats the bread. I have had some for about 8 months and the seals were still tight and I gave them to my family . Don't know if I would give one that old as a gift.
MNM

Dee here is one recipe:

JELLO JELLY

6 c. water
1/2 c. vinegar
2 pkg. Sure-Jell or Certa
8 c. sugar
1 family size box Jello

Put first 3 ingredients in saucepan and bring to a hard boil. Add sugar and Jello: mix well, and bring to hard boil again. Boil 15 to 20 minutes. Skim top and fill jars

I used to make this but have lost the recipe, please send it to me. And thanks so much! I always put holiday print fabric on top of the jars. They were so cute!

Pat
pats8e8

Oop, didn't look far enough down the page, have it now, thanks again.
Pat

Hi, I'm in California and a Master Food Preserver for Ag Extension. We do not use parafin seals here any more at all. With our heat, they can expand and shrink too much. We use only two part metal lids and even water bath our jellies and jams for 10 minutes to assure a safe, good seal. I personally have used jelly sealed this way after many years. It does tend to get grainy from the sugar crystalizing and it darkens some.