Title: Applesauce Cake in Jars
Categories: Desserts, Canning
Yield: 1 servings
2/3 c shortening
2 2/3 c granulated sugar
4 large eggs
2 c applesauce
2/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts ground cinnamon
2 ts ground cloves
2/3 c nuts; chopped, optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use.
Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all.
Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends.
Yield: 2 servings
-it only makes 2 jars...
1 c all-purpose flour
1 c granulated sugar
1/2 ts baking soda
1/4 ts ground cinnamon (opt)
1/3 c butter or marg.
1/4 c water
3 tb unsweetened cocoa powder
1/4 c buttermilk
1 egg, beaten
1/2 ts vanilla extract
1/4 c walnuts, finely chopped
Sterilize, two Ball Quilted Crystal (#14400-81400-12oz) canning jars, lids & rings by boiling them for 15 min.. Remove the jars & allow them to air-dry; leave the lids & rings in the water until you're ready to use them.
Once the jars have cooled, grease the insides WITH shortening (DO NOT use Pam, Baker's Secret or butter).
In a small bowl stir together flour, sugar, baking soda & cinnamon, if desired. Set aside.
Preheat oven to 325-d..
In a pk saucepan combine butter or marg., water, & cocoa powder; heat & stir till marg. is melted & mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg & vanilla; beat by hand until smooth. Stir in nuts.
Divide mixture between the 2 canning jars. Place jars on a cookie sheet or they'll tip over. Bake the cakes in the center of the oven, moving them around periodically so they'll bake evenly.
Bake for 35-40 min. or until a pick inserted DEEP into the center of each cake comes out clean.
Remove the cakes, one-by-one from the oven. Place a lid, then a ring on & quickly screw down tightly. Place jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. If you miss the sound, test them once the jars have sealed by pressing down on the lids, they shouldn't move at all.
Store the jars in COOL, dark place, just as you would any canned goods. They should keep for about 6 months, maybe longer. I'm not sure, they don't last that long around here! To serve, pour the cake out & slice into rounds. If the shortening gets too cold, you may have to heat the jar up to get it out. I heat it briefly in my microwave; if you don't have one, dip it into hot water, it'll slide right out. Top WITH whatever you'd like. Ellie Collin
Title: Pumpkin Spice Cake in Jars
Categories: Cakes, Odd
Yield: 12 servings
1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 ts baking soda
1/4 ts baking powder
1/2 ts salt
2 ts ground cloves
2 ts ground cinnamon
1 ts ground ginger
2 c granulated sugar
1 c salad oil
16 oz can pumpkin
Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided) canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars are shorter but bigger around than the
decorative 12 oz jars, use either one. Sterilize the jars, lids & rings first. Coarsely chop the raisins & walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon & ginger in a
large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes).
Gradually beat in the sugar until thick & light. At low speed, beat in the oil & pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for about 40 minutes or until a long pick inserted into the center (deep) of the cakes comes out clean.
When the cakes test done, remove the jars, one-by-one & immediately place a lid & ring on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking" sound when they have sealed. I nearly forgot, keep the lids &
rings in the hot water until you're ready to use them; you want the gaskets hot so that the jars will seal. To sterilize the jars, lids & rings, boil them for 10 minutes.
The lemon sauce recipe will be next, it would probably go well with the Pumpkin Spice cake too. Ellie Collin