Bread in a Jar This recipe is easy but the cooking directions must be followed exactly for the best results. This bread can be safely baked in wide-mouth canning jars. When sealed immediately upon removing from the oven the bread will keep on the shelf for up to 1 year. Ingredients: 2 2/3 c. Sugar 2/3 c. Shortening 4 Eggs 2 c. Canned pumpkin 2/3 c. Water 3 1/3 c. Flour
2 tsp. 2 tsp. 1 ½ tsp. 1 tsp. 1 tsp.
Baking soda Baking powder Salt Ground cloves Cinnamon
Directions: Preheat oven to 325â—Ś. Cream together sugar and shortening. Beat in eggs, pumpkin and water. In a separate bowl sift together flour, baking soda, baking powder, salt and spices. Add dry mixture to shortening mixture a bit at a time, stirring after each addition. Pour mixture into greased, pint-sized,
wide-mouth canning jars. Fill each jar ½ full. Place jars on a cookie sheet and bake for 45 minutes. Remove 1 jar at a time from the oven; wipe sealing edge of jar with paper towel or cloth (be careful the jars are extremely hot!); screw cap on tightly. When the jars have cooled enough to handle, tighten down the lids again. As the jars cool you will hear a pinging sound as the heat seals the lids. Let jars cool completely. Makes 6 pint jars. Variations: o Add 2/3 c. nuts into batter just before filling jars. Stir to incorporate. o Omit pumpkin and substitute: o 2 c. shredded apples o 2 c. shredded carrots o 1 ¾ c. applesauce plus ¼ c. shredded pineapple (drained) o 1 can whole cranberry sauce o 2 c. mashed bananas o 2 c. fresh peaches, chopped o 2 c shredded zucchini
Your Variations: