Nut Bread Baked in a Jar Recipe
2/3 cup shortening
2 2/3 cups white sugar
2 cups mashed bananas
2/3 cup water
3 1/3 cups
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
WIDE MOUTH pint jars
and sugar. 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 ½ 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 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.
Opened jars can be kept in refrigerator for up to one week. Sealed
jars can be stored in a cool dry place for up to 6 weeks.
Following Instructions to the Jar:
Bread Baked in a Jar
Opened jars can
be kept in refrigerator for up to one week. Sealed jars can be stored
in a cool dry place for up to 6 weeks. Enjoy!
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