MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: JAR CAKES
  Categories: Cakes, Desserts, Info/tips
       Yield: 1 servings
 
 
     Ever baked cakes in canning jars? It’s neat! ANY quick bread-type
   cake can be baked in canning jars.
 
     I usually bake one jar first -- you have to know how high the
     batter
   rises. I usually fill ONE jar 1/2 full then bake it to see how high
   it rises, then go from there. You don't want the cake to come out of
   the top of the jar, only to within 1/4 to 1/2 inch from the lip of
   the jar. Write it down on your recipe (how far you filled the jars)!
   Once you've established how high the cake rises, you can go from
   there. The first time around is a bit tricky because you won't know
   how many jars you'll need. MOST of the recipes I've tried I end up
   using around 8. Sterilize as many jars as you think you'll need and
   go from there. Make sure your LIDS are new, the rings don't have to
   be As the jars do seal, the cakes are as moist as the day you put
   them into the jars--sometimes MORESO.
 
     The baking times will vary -- the moistness of each cake recipe
     will
   determine the time. MOST of the recipes I've tried bake in 35-40
   minutes. Start checking the cakes at 25- 30 minutes and go from
   there.
 
     YES, the cakes DO slide easily out of the jars IF you use the jars
   I've listed. They're Ball 12-oz Quilted Crystal Canning Jars
   (#14400-81400). They can be found at most grocery stores (at least
   here in California) next to the pectin and other canning supplies.
   Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart
   & Final. The plain jars work fine too but they're not as pretty and
   you have to make your own labels--the jars I use come with
   decorative labels. One IMPORTANT tip--get your jars NOW! Once
   summer’s over with they're very hard to find. Also, when you can,
   ask for the jars back, they're NOT cheap. Most folks don't mind
   returning them though, they usually want refills! <G>
 
     There will be a little condensation on the lids and 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. Quick
   bread-type cakes work best, I've found that lighter cakes tend to
   fall when the jars seal.
 
     I'm trying to address every question that’s been asked of me
   before, I HOPE I've done that. If I've missed anything or if anyone
   has any questions, don't hesitate to ask. These make WONDERFUL
   Christmas gifts and you cn start NOW! Single friends really
   appreciate these because each jar makes enough for one or two
   people. I'll post the recipes I've made in my next notes. Try them,
   they're FUN and delicious to boot! Be right back with a few more
   tips...
 
     Several folks have asked me how long the cakes can be safely
   stored...I'm not sure. The longest I've been able to keep them
   (without getting eaten) is 6 months. The jars DO seal, just like any
   canned good. You don't have to refrigerate the jars, just keep them
   in a COOL, dark, dry place. I've only had 6 jars go bad on me and
   that was my fault...put them in a cupboard that got too hot and the
   seals broke. I now check the jars at least once a week by pushing
   down on the lid (in the middle); if the lid moves up and down, that
   means the seal has broken. If you've checked the jars frequently,
   more than likely they're safe to eat; otherwise, toss the cake. I've
   been making cakes in canning jars for over 3 years and haven't
   poisoned anyone so far. :)  If you give the jars away, be sure to
   tell the person to check the jar periodically (if they plan on
   storing it for any length of time).
 
     Not only are the cakes tasty, they're very pretty to decorate. A
   hot glue gun is INVALUABLE! You cn glue on dried flowers, ribbons,
   dough-art ...you name it, it can be glued onto the lid, ring and
   side of the jar. I usually cut out a piece of cloth (about 3 inches
   larger in circumference than the lid), using pinking shears (so the
   cloth doesn't unravel), place a wad of cotton or batting in the
   center of the lid (take the ring off -- the jar lid should be sealed
   by now), then place the piece of cloth on top and replace the ring.
   Decorate to your heart’s desire!
 
     There are probably a few more tips I've forgotten...if anyone has
   any questions, don't hesitate to ask. Don't limit yourself to the
   recipes I've given you...ANY quick-bread type cake cn be baked in
   canning jars. Lighter cakes tend to fall once the jar seals.
 
   Be right back with the first recipe...
 
   Linda/BDT Burbank, CA (USA)
     Posted in COOKING by: Sandee Eveland 8/31/93
 
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