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Bread in a Jar Recipe

2/3 C. solid vegetable shortening
2 2/3 C. sugar
4 eggs
2/3 C. water
2 C. fruit (see variations)
3 1/3 C. flour
1/4 t. ground cloves
1 t. ground cinnamon
1 t. baking powder
2 t. baking soda
1 t. salt
2/3 to 1 C. raisins or nuts (dredged in some of the flour)
8 wide-mouth, pint-size canning jars (with rims and pretreated lids; see note)

In bowl, cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Add water and beat well. Add fruit.

Into separate bowl, sift together flour, cloves, cinnamon, baking powder, baking soda and salt. Add to batter. If desired, add raisins or nuts and mix.

Grease insides, but not rims, of canning jars. Pour exactly 1 cup batter into each jar. Do not use additional batter or cake will overflow jar and will not seal.

Preheat oven to 325 degrees.

Evenly space open jars on cookie sheet for even browning. Place in preheated oven and bake 45 minutes or until toothpick inserted into center comes out clean.

When done, remove jars one at a time using two potholders. The jars will be very hot. Leave other jars in oven as you seal first jar. Work quickly. Seal with pretreated lids, then twist on screw ring to secure. You will hear it seal with a ping sound quite fast. Repeat process with remaining jars. Cool completely on countertop out of any draft. Breads can be served after about 1 hour. Remove tops, slide knife around jars to loosen, invert onto breadboard and serve warm.

Makes 8 breads.

Variations: You may choose any combinations from this list, combine them, or come up with your own ingredients. Do not exceed 2 cups total. Some options include: Grated apples, shredded carrot, mashed banana, 11/2 cups applesauce and 1/4 cup pineapple, canned cranberries, grated zucchini.

Notes: Rings and lids are available at supermarkets or some hardware stores. Pretreat lids and rings according to manufacturer's instructions.

Breads can be kept in jars at room temperature, though it is unknown how long they'll keep.


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