ONLY use jars meant for canning, not old mayo jars. They also make "plain" jars (no diamond pattern). Make sure they look similar to this one.
.-------------------. |: : : : : : : : : :| <--lid (ring inside has a |___________________| rubber gasket--there are |/\/\/\/\/\/\/\/\/\/| 2 pieces) |\/\/\/\/\/\/\/\/\/\| |/\/\/\/\/\/\/\/\/\/| <--Ball (tm) Quilted |\/\/\/ Label \/\/\/| Crystal Jelly Jars |/\/\/\ /\/\/\/| (#14400-81400 |\/\/\/\/\/\/\/\/\/\| |/\/\/\/\/\/\/\/\/\/| |\/\/\/\/\/\/\/\/\/\| |/\/\/\/\/\/\/\/\/\/| |\/\/\/\/\/\/\/\/\/\| |/\/\/\/\/\/\/\/\/\/| |___________________|As the sides are straight up and down, the cakes slide right out. IF the place where you've stored the cake is really cool, you may need to warm the jar up a bit--either hold it in hot water, or pop it (minus the lid) into the microwave for 1-2 secondsand slide it out. Store any leftovers in the jar with the lid on, and pop it in the fridge. Once opened, they need to be eaten within a day or two or refrigerated.
To grease jars (or pans) for baking, use a mixture of equal parts Crisco, oil and flour; keep a small jar in the fridge and brush it onto baking surface with a pastry brush.
You can bake any quick bread type cake in canning jars. (Regular cakes don't work; they tend to fall when the jars seal.) The only thing you have to figure out is how much batter to put into each jar. Most recipes work by filling them 1/2 full. Some batters will rise higher than others. I'd suggest filling one jar 1/2 full and baking it. If it rises to within 1/4 to 1/2 an inch from the top of the jar, it'll work fine. If not, adjust accordingly. Experiment with your favorite quick-bread recipe, and once you figure out how much batter to put into the jars, write it on the recipe so you won't forget.
Grease the cooled canning jars with shortening. DO NOT use Pam, Baker's Secret, butter or margarine.
As the jars are tall and slender, use a pastry brush to grease them.
Preheat oven to 325-degrees.
Place a cookie sheet onto the middle rack; remove the top rack.
In a small bowl stir together flour, sugar, baking soda and cinnamon, if used; set aside.
In a medium saucepan combine the butter or margarine, water and cocoa powder; heat and stir until butter or margarine in melted and mixture is well blended.
Remove from heat; stir in flour mixture.
Add buttermilk, egg and vanilla; beat by hand until smooth.
Stir in nuts.
Divide the batter among the three jars (they should be about 1/2 full) place them onto cookie sheet.
Bake for 35-40 minutes or until a cake tester inserted into the center of each jar comes out clean.
Remove the jars, one at a time from the oven; place a lid on, then a ring and screw down tightly. Use HEAVY-DUTY mitts, the jars are HOT!
Place the jars onto your counter top to cool. You'll know when they've sealed, you'll hear a "plinking" sound. IF you miss it, wait until the jars have cooled completely then push down on the lids, they shouldn't move at all.
NOTE : *Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup; let stand 5 minutes. There's no need to refrigerate them, they keep well in pantry for 6 months.
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they'll
tip over) in the center of oven.
Bake 40 minutes.
Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring; the lid should be sealed by now. Place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
Preheat oven at 325.
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.
Divide batter among 4 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
Bake 40 minutes.
Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few
cotton balls on top of the lid (makes it poofy on top), then a piece of
cloth (about 3" larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).