does anyone have the directions for making pumpkin bread in glass jars and sealing them so they will keep like other canned foods with out having to freeze them. we've done this a number of years ago but just don't remember all the directions....thanks ron

-- ron billings (ronmister@hotmail.com), October 21, 1999

Answers

Fill your clean jars a little less then 1/2 full with batter. bake in the oven, and just as soon as you take out you jars. Put the lids on. They will seal as they cool off. I have kept jars of cake and bread for up too 2 years this way. good luck linda

-- linda hess (hesscat@cot.net), October 21, 1999.

I haven't done bread/cake baking in jars, but I read elsewhere to be sure to use wide-mouth jars, unless you want to take the product out chunk by chunk.

-- J. E. Froelich (dragnfly@chorus.net), October 22, 1999.

linda uses the same technique that i use. I did howwever have better luck when I baked mine at a temperature about 20-25 degrees cooler than the recipie specified. Maybe my oven?? Be sure and grease the jars well and DO use a wide mouth jar. It is hard to get the bread out and hard to wash the small mouth. i have also made cakes in the jars-moist ones do the best. Have fun!

-- Marci (ajourend@libby.org), October 22, 1999.

Cook 25' cooler because you are using glass, one can make the same adjustment using glass baking dishes instead of metal pans. Grease your jars well and it wouldn't hurt to flour the bottoms.

-- Kendy Sawyer (sweetfire@grove.net), October 26, 1999.

RON, BASICALLY, YOU MAKE YOUR RECIPE FOR WHICH EVER BREAD YOU DESIRE, FILL THE JARS 1/2 FULL (I GREASE MINE) AND BAKE SLIGHTLY LOWER TEMP (AS IF YOU WERE USING PYREX) USUALLY FOR 45 MINUTES OR SO. I ALSO CUT WAXED PAPER CIRCLES JUST SLIGHTLY SMALLER THAN THE LID OF THE JAR-WIDE MOUTH-SO THAT THE BREAD DOESN'T STICK TO THE LID. REMOVE FROM THE OVEN, PLACE WAXED PAPER CIRCLE, LID AND RING IMMEDIATELY, THEN INVERT UNTIL COOL. I'VE DONE PUMPKIN, BANANA, SQUASH, AND CARROT WITH PRETTY GOOD SUCCESS. MAKES A NICE TREAT FOR A WORKIN' FELLA'S LUNCH PAIL, TOO! GOOD LUCK, C.T.

-- C.TERRY (DRAGGINBOTTOMFARM@HOTMAIL.COM), November 29, 1999.

this is not an answer it's another question. So when you go to use the cake you just pop the lid turn it upside shake a little and hope it falls out?

-- becky (Joel681@webtv.net), November 29, 1999.

Yes Becky, you run a butter knife around the glass and it plops out. I use a carrot cake recepie and I also can some wonderful lemon curd (like a sauce) to pour over the top afterwards like iceing. Hides any of the imperfections, (yes imperfections means it sometimes sticks!) Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), December 03, 1999.