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Canned Pumpkin Bread


This bread is baked in a canning jar, where, as long as the seal isn't broken, it will last forever. It was developed by Gerald Kuhn, retired professor of food science at Penn State. This is one recipe you don't want to modify, warns Kuhn, as its moisture content has been adjusted to make it perfectly safe for preserving in jars. You'll need eight 1-pint, wide-mouthed glass canning jars with 2-piece lids.

* 2/3 cup shortening (we used butter-flavored Crisco)
* 2 2/3 cups sugar
* 4 eggs
* 2 cups pumpkin puree (we used fresh)
* 2/3 cup water
* 3 1/3 cups flour
* 1/2 teaspoon baking powder
* 2 teaspoon baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon cinnamon
* 1 teaspoon ground cloves
* 2/3 cup chopped nuts (optional; we used walnuts)

Preheat oven to 325 degrees.

Cream shortening and sugar.

Beat in eggs, pumpkin and water.

Stir together the dry ingredients. Add to the pumpkin mixture, along with the nuts, if desired.

Pour the batter into clean, greased canning jars, filling them half full. Bake in jars without lids for about 25 minutes (or bake 10 minutes longer), or until the bread rises and pulls away from the sides of the jars.

When the bread is done, remove 1 jar at a time from the oven, clean its rim, and firmly screw on a 2-piece canning lid. Let the jars cool on the counter away from drafts. You can tell each jar has become vacuum-sealed when its dome is sucked downward at the center during cooling. Store jars in a cool, dry, dark place.

Makes 8 one-pint jars. Each round loaf yields 3 or 4 slices.

Wonderful!!!!!! I was looking for a new canned cake recipe!! Will be making this and sending it down to Ft. Hood where my best friend is stationed for now.

I have made cake in a jar to serve immediately for potlucks. It is a fun and different way to present a dish. But I don't feel safe actually canning and storing them as per the government. Please read this:
http://foodsafety.cas.psu.edu/jar_bread.htm
That is only one warning. There are others.
That being said, one of my favorites for immediate use:
Apple Cake in a Jar with Lemon Sauce


Ingredients

* 2/3 cup shortening
* 1 1/2 teaspoons salt
* 2 2/3 cups sugar
* 3 cups flour
* 4 eggs
* 2/3 cup water
* 1 teaspoon cinnamon
* 3 cups apples, grated
* 2 teaspoons baking soda
* 2/3 cup raisins
* 1/2 teaspoon baking powder
* 2/3 cup nuts, chopped

Lemon Sauce

* 2 tablespoons cornstarch
* 2 tablespoons butter
* 1/2 cup sugar
* 4 1/2 teaspoons fresh lemon rind, finely grated
* 1 pinch salt
* 2 tablespoons lemon juice
* 1 cup boiling water

Directions


Mix the ingredients together in the order given.

Sterilize 7 to 9 wide mouth pint jars and lids. Important-- do not use small mouth jars.

Grease them with shortening.

Fill the jars half full and bake on the middle wire wire rack in the oven.

Bake for 45 minutes at 325 degrees.

For Lemon sauce
# In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.

Continue stirring and cook over moderate heat until boiling.

Boil gently for about 20 minutes.

Remove from heat, add butter, lemon rind and juice. stir thoroughly.

Serve hot over apple cake in a jar.

This sauce is thicker and more tart than the usual
The original recipe was for a sealed cake. But I don't want to send my friends any botulism. I just think it is fun to serve in the jars.

we had a topic similar in the old forum,,,,

http://www.thegardenhelper.com/cgi-bin/ubb/cgi/ultimatebb.cgi/topic/39/435.html



That has been up for debate for years,,,,,,,, since the Vietnam war,,,, That's not new news,,,, Many cans of cakes were sent to Soldiers who came home to tell about their appreciation of receiving them.
With this modified recipe,, one still uses common sense on how long to store them , when in doubt put in the fridge and eat it with in a week,, Most people would eat them quickly anyway when received as a gift. :wink: