Canning Bread Recipes

CANNING BREAD

Steps:

• sterilize wide mouth pints while in boing water cream shorting an sugar an beat in eggs pumpkin an water .
• sift flour baking powder soda an spices an mix all together.
• now pre heat oven to 325.
• take 7 or 8 wide mouth pints an grease with crisco.
• FILL ONLY HALF FULL! maby a smuge less bake for 45 minutes.
• REMOVE ONE AT A TIME WIPE EDGES A THEN PLACE LID AN RINGS ON SCREW TIGHT the heat will seal the jars.
• bread will keep for one year does not last that long in my home come holidays GONE also you can add other fruits instead of pumpkin.

CANNED WHITE YEAST BREAD THAT NEEDS NO KNEADING

Steps:

• In a large bowl, dissolve yeast in warm water.
• Blend in cardamom and 1 tablespoon sugar and let stand 5 minutes.
• Stir in remaining 2 tablespoons sugar, milk, oil and salt.
• Add 2 cups flour and beat at medium speed of electric mixture until smooth.
• By hand, stir in remaining flour, enough to make the batter very heavy, but to sticky to knead.
• If you have a heavy duty mixer you could do it all in the machine.
• Place batter in 2 well greased one pound coffee cans.
• Cover with greased plastic lids (dough may be frozen at this stage).
• Let cans stand in warm place until lids pop off tops, about 1 1/2 hours (if frozen, allow cans to stand for 4 to 6 hours in warm place).
• Remove lids and bake at 350°F for 45-50 minutes.
• If using a 2 pound can, bake for 1 to 1 1/4 hours.
• Cool for 10 minutes, loosen crust around edges with a knife and let bread slide from can.
• Place loaves on wire rack to continue cooling.
• This can also be made in 2 bread pans.

ZUCCHINI BREAD IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
• Soak raisins in hot water until plump, about 10 minutes. Drain.
• Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
• Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
• Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

BANANA NUT BREAD BAKED IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
• Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping 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.
• 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.
• Jars should be eaten immediately or kept sealed in refrigerator for up to a week.