Saw a recipe once for making a version of Boston Brown Bread in a pressure canner. Comes out ready to store or eat. Sure would like to have that recipe again.

-- Craig Oxendine (sox@threewings.com), September 18, 1999

Answers

Didn't find what I was looking for yet, but a friend sent me this and it works, if any of you want to try it. http://soar.berkeley.edu/recipes/desserts/brownie-jar-cakes01.html

-- Craig Oxendine (sox@threewings.com), October 01, 1999.

I've canned zucchini bread, banana bread, and chocolate-cherry bread in canning jars. I just use my favorite recipe and half-fill a jar that's been greased to within 1 inch of the rim. Bake in oven as usual, adjusting time for smaller containers, and simply put on lids when the jars come out of the oven. (Make sure you soak the lids first) They should seal just fine. I've managed to keep some around for as long as 10 months before the kids found them. Good luck.

-- glynnis (gabbycab@aol.com), November 04, 1999.

From my grandmother's Mirro-matic cookbook-1941 ? 1/2 cup brown sugar, 5 teaspoons melted shortening, 1 beaten egg, 1/2 cup molasses, 1 1/2 cup buttermilk, 3 cups whole wheat flour, 1 teaspoon soda, 1/4 teaspoon salt, 1/2 cup raisins. Cream sugar, shortening, egg, and molasses. Sift dry ingredients and add alternately with buttermilk. Pour into greased molds and cover with three thicknesses of waxed paper tied with string. Put mold on rack, add three cups water. Let steam flow for thirty minutes, then continue cooking at five pounds of pressue for thirty minutes. cool pan under fauset.

-- Lynn (themech@ldd.net), August 15, 2000.