Haven't actually made this myself but have eaten it and its really good.
1c. vegetable oil
2c. cooked, mashed sweet potatoes
2/3 c. water
3 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. cloves
1 1/2 tsp. allspice
1 1/2 c. raisins
1 1/2 c. pecans, chopped
You wil need eight wide-mouth pint jars and eight lids with rings. Wash and rinse jars. Do not use any other size. Let dry. Grease jars with shortening. About 15 minutes before bread is ready to bake, place lids and rings in boiling water. Do not boil, but leave in hot water until ready to use.
In a large bowl with electric mixer, blend sugar and oil. Add eggs. Beat well and add sweet potatoes and water. Sift together flour, salt, baking powder, soda, cinnamon, cloves and allspice. Add to sweet potato mixture. Mix on low speed until well mixed. Stir in raisins and pecans.
Pour one cup, plus one tablespoon batter, into each far. Wipe off any batter that might be on the edge of the jar. Place jars on cookie sheet. Bake in preheated 325 degree oven for 45 to 55 minutes. When done, remove jars from oven immediately, one at a time.
If bread has risen above the jar's edge, cut off excess. Wipe edge of jar and seal with scalded lid and ring. Let jars set until they seal. You will hear them pop. Turn upside down and cool. Bread will come loose from the sides and bottom. To serve, slice and serve as is, or with whipped topping.
Thanks so much for the links. The warning on the glass breakage is very timely. Gosh I never thought about it being a suitable "canning" process. I'm so picky about what I eat and how it's fixed I would have automatically put the jars in the freezer after they had cooled. I make up big batches of "fruit bread" for the DH, adding lots of raisins, prunes, nuts and such and freeze them using freezer bags. It's like a dried fruit fruitcake and I thought cooking it in the jars would be a GREAT way to store it in the freezer!!!
beaker_ch I would love your recipes for Apple Cake and Banana Bread in a jar. I'm going to try cooking in the jars ... BEING VERY CAREFUL!!!! to see how it works. I think I'll put the jars in a roaster pan so they would be easier to handle.
That is very interesting...during world war two our families would send fruit loves and cakes in cleaned cans...as they would not break...tied up the end after covering and securing with waxed grease proof paper and brown paper and thick rubber bands.
your recipe sounds del., I was going to throw my old jars away but I will give that a go never thought of them as cooking utensils...thanks:)
Judy... Not endorsing baking in jars cause those reports look pretty serious. BUT...I have made bread in jars for years. (I have used lots of quick bread recipes. I don't think a yeast bread would work.)
I usually make around Christmas. I have had jars left into Jan. but after a month I pitch them. The way I look at it you are baking the bread at 350 degrees and seal (drawing a blank and can't remember the temp of cooked bread ). I use the same sealing directions as above but I boil the water the seals are in. Place on the jars as soon as they are removed from the oven. Be careful, A hot job! To me it is a nice way to give as a gift. I do tell people to keep in the refig. Has got to keep longer than bread baked in a pan. Much cuter.
I have never had a jar not seal, develop mold or the seal later break. I do keep in the refig if storing longer than a week. This report does make me think twice about giving as a gift again I am Very careful with food I prepare and eat, everyone might not be as careful. One of the problems of the jars exploding seems to be cold air hitting them when just out of the oven or setting the HOT! jars on a cold surface. Just handle with the same care as canning.
2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt 2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
2. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
4. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Cream sugar and shortening. Add eggs and mix well. Add buttermilk and vanilla. Mix well. Place dry ingredients in a separate bowl. Add creamed ingredients to the dry and mix. Stir in bananas.
Prepare 7 1-pint wide mouth canning jars with vegetable shortening.
Place 1 c. of batter in each jar (do not use more than 1 c. or batter will overflow and jar will not seal). Place jars evenly spread on a cookie sheet.
Bake at 325F for 45 min. or until a toothpick comes out clean. Wipe rim, place lid. Working quickly put 1 ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve -- bread will slide out.
When properly sealed, will last for 1 year. This recipe for Banana Bread in a Jar makes 7 jars.