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Cakes in a Jar
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Cake baked in a canning jar

jacenem (jacenem@hotmail.com)

Serves/Makes:8 pint jars

  • 1 18.5 ounce package yellow cake mix (you can use any cake recipe or box cake mix) mixed according to package or recipe directions
  • 8 straight-sided wide-mouth pint canning jars with lids
  • Prepare the cake according to package instructions, or use any cake recipe.
  • In pint size, straight-sided wide-mouth jars, put 1 cup (225 ml) of batter in each greased jar--Make sure to keep the rims of the jars clean.
  • Put in preheated oven at 350 degrees (175 C.).
  • Place jars on a cookie sheet to keep from tipping over while baking.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
  • While they are baking, have your jar lids boiling in a pan of water.
  • When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
  • It will seal as it cools.
  • 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.
  • After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
  • Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
  • Sealed jars may be stored with other canned food or placed in a freezer.
  • The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.

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