Bread In A Jar

by Jennifer Frye | More from this Blogger

If you love baking bread, try this recipe. I have used this recipe for gift giving and to keep on hand around the house. It is really simple to do. You basically bake your bread in glass canning jars. When they are done baking, just add the seal. As they cool, it will seal and then you just store it on your shelf. It will not mold, unless you don't get the seal right. Give it a try. You can use the following to make this bread: pumpkin, banana, zucchini bread, Cranberries, apples, carrots, pineapple or raisins. But I will start with the Pumpkin bread recipe.

You will need: 2/3 Cup Shortening

2 and 2/3 Cup sugar

4 eggs

2 cans canned pumpkin

2/3 Cup water

1and1/2 teaspoons salt

2 teaspoons vanilla flavoring

3and1/3 Cup flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon cloves

1 cup chopped nuts, if desired

Her is what you do: Cream shortening, sugar, eggs, pumpkin and water. Sift together dry ingredients. Add pumpkin mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars. Fill them up half way. Bake at 325 degrees about 45 minutes. When done, (insert a toothpick in the center to check) remove one jar at a tiime. Clean edge of jar with a cloth, add your seal. Add a screw band on tight. The heat will vacuum seal the jar. Makes 8 pints. It will keep up to one year.

If you want to substitute pumpkin, try this:

2 cups of shredded apples or carrots 1 bag of whole ground fresh cranberries 1and3/4 cup applesauce and 1/4 cup of pineapple 1 and 3/4 cup of applesauce and 1/4 cup raisins 2 Cups mashed bananas 2 Cups shredded zucchini

You can also try these suggestions:

change vanilla for black walnut,lemon or maple flavoring use different spices besides cloves, such as allspice

Learn more about Jennifer Frye

Jennifer Frye is a stay at home mother with five children, four boys and one girl, including a set of boy/girl twins.

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