Both of you posted on a thread related to Cake in a Jar. I would like to try this with a zuccunni cake recipe? Have either of you made it this way? Feel free to email me.

-- Linda A. (adahi@muhlon.com), July 08, 1999

Answers

Not yet, once I get the house straightened out (after taking off market, moving clutter back in), intend to try a few. Maybe Taz has done it. I know someone did but can't remember. Have you tried the Food archive? Also try new prep forum, hotlink under About.

-- Old Git (anon@spamproblems.com), July 08, 1999.

I've been playing with Logan bread in a jar. Throw in a half-cup at a time of the mix, tamp down, add a disk of wax paper. Use wide 1.5 pints.

The stuff is SO hard that it's tough to get out, so I'm gonna try shimming the sides with tongue depressors all around, then pull them while the bread is still hot. That should leave enough clearance.

Then put on a lid, vacuum seal it, then drop in the canner to cook the baddies that snuck by you. (The bread fills the jar so much it can't develop a vacuum on its own from the sealing.)

The stuff is like little hockey pucks, ought to last about forever. One jar holds 6 or 7 disks, about two days worth if you eat slowly.

Recipe and related at http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=000ttQ

-- bw (home@puget.sound), July 08, 1999.

For jar cakes use any moist cake/bread. Zucchini is excellent. Banana, orange, cranberry, apple, whatever. Sterilize your jars and have your lids hot. Grease the WIDE MOUTH PINT jars with Crisco, or whatever, and fill 1/2 full of batter. Put the jars of batter onto a cookie sheet and then into the oven at 325 degrees for 35 to 40 minutes. Test with a toothpick just like you would a cake. Remove from oven ONE AT A TIME... with the jar thingie for getting jars out of canner. Slap on a boiling hot lid and ring and set aside. Get next one out of oven and so on. They say they are good for a year. In Alaska I have had jar cakes that were close to ten years old and were fine. Check seals before putting away.

You can do the same thing with yeast bread. I use a Cuban bread recipe as its so simple and few ingrediants. We have opened after 6 months and its still good. Still have some on the shelf to open after a year. Hope this help.

Taz...who does like her creature comforts and goodies.

-- Taz (Tassie @aol.com), July 08, 1999.