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Pumpkin Cakes In A Jar

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PUMPKIN CAKES IN A JAR

cute little pumpkin cakes baked right in a jar. great for gifts or to make and store around the house. they last up to 6 months once baked and sealed. if you like this, i will be posting many more so check them out. special equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).



pumpkin cakes in a jar image

Time: 55 minutes

Number Of Ingredients: 13

Ingredients: shortening,sugar,eggs,baking soda,salt,baking powder,cinnamon,ground cloves,ground ginger,water,canned pumpkin,flour,pecans

Steps:

  1. cream the shortening and the sugar together
  2. add the eggs , baking powder , soda , salt , and spices
  3. add water alternately with flour
  4. stir in nuts and pumpkin
  5. wash the 8 pint size jars in hot soapy water and allow to dry
  6. next grease them using a brush dipped in melted shortening
  7. fill each jar 1 / 2 full of batter and wipe the rims clean
  8. bake on middle rack on cookie sheet at 325f for 35 to 45 minutes
  9. meanwhile bring pot of water to boil
  10. once it boils turn it off
  11. place the lids and rings in the water and let sit in water until ready to use
  12. when the cakes are done , remove the jars one at a time and place the lid on
  13. add ring and screw the lid on tightly
  14. let rest until cooled completely
  15. jars will seal on their own as they cool
  16. makes 8 pint size jar cakes that will last up to 6 months
  17. if giving as a gift , cover lid with pretty fabric and attach a card giving name of cake , date made , and expiration date
  18. if not for a gift , just write the info on lid with a marker
  19. when ready to eat , if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds
  20. eat within 2 days after opening and store in refrigerator after it is opened
  21. recipezaar editor
  22. "these products are not recommended for canning
  23. choose recipes that you can freeze
  24. in fact , most of these products are not really canned
  25. the directions call for baking in the jar and then closing with a canning lid
  26. many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like clostridium botulinum if it is present inside the closed jar
  27. you will see these products made commercially
  28. however , additives , preservatives and processing controls not available for home recipes are used
  29. canning jar manufacturers also dont endorse baking in their canning jars
    60-minutes-or-less     time-to-make     course     preparation     occasion     canning     desserts     oven     holiday-event     kid-friendly     cakes     dietary     gifts     christmas     inexpensive     equipment     number-of-servings     technique

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