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Jar Cakes

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California Cakes, Desserts, Info/tips 1 Servings

INGREDIENTS

INSTRUCTIONS

8/31    
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  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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