Text 35311, 77 rader
Skriven 2016-01-19 20:08:17 av Stephen Haffly (1:396/45.27)
  Kommentar till text 35243 av Dave Drum (1:18/200)
Ärende: Jar vacuum
==================
Hello Dave,

On (18 Jan 16) Dave Drum wrote to Stephen Haffly...

-=> Stephen Haffly wrote to Steve Thrasher <=-

 DD> I have used Bill's method a number of times - even back when
 DD> mayonnaise came in glass rather than plastic. I was a bit iffy about
 DD> the shoulder on the jar causing a problem as the freezing material
 DD> expanded upward. But, none of them ever broke. If using straight sided
 DD> Ball/Mason canning jugs and freezing first (as suggested) there should
 DD> be no problems. Or, one could use the plastic mayonnaise or peanut
 DD> butter jars.

OTOH, we have had glass jars break in the freezer. That is why I advise
against it. Plastic jars are less of an issue as they don't leave shards
that can injure one when they split.

This one, being a solid, would not have the expansion and risk of
breakage.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Canned Apple Cake Jar Cake
 Categories: Desserts, Cakes, Fruits
      Yield: 8 servings

    2/3 c  Shortening
    1/2 ts Baking powder
  3 1/3 c  Sugar
      2 ts Baking soda
      4    Eggs
  1 1/2 ts Salt
      2 c  Applesauce
      1 ts Cinnamon (ground)
  3 1/3 c  Flour
      1 ts Cloves (ground)
      1 c  Raisins
    1/2 c  Pecans (chopped)

  Grease 8 WIDE-MOUTH pint canning jars with melted shortening.  Use a
  brush and avoid getting grease on the jar rims. Cream shortening and
  sugar. Beat in eggs and applesauce.  Sift together the dry
  ingredients and blend them into the applesauce mixture.  Add the
  raisins and nuts and divide the batter evenly between 8 widemouth
  pint jars. The jars will be more than half full.  Bake open jars
  about 60 minutes in an oven at 325 degrees. When done, quickly remove
  one hot jar at a time and clean its sealing edge. Immediately apply
  and firmly tighten a two-piece wide-mouth canning lid. The lid will
  form a vacuum seal as the jar cools. Jars of cooled bread may be
  stored on the pantry shelf with other canned foods or may be placed
  in a freezer.  The bread is safe to eat as long as jars remain vacuum
  sealed and free of mold growth.

  NOTE: The lady who contributed this recipe to the magazine noted that
  she had some of this cake that is one year old and is still
  delicious. I have personally made this and have several jars that are
  still good over 5 months later.  I plan to save one jar from my
  original batch and see how long it will keep. (Nancy)

  SOURCE:Countryside and Small Stock Journal, Vol. 77, #1, Jan/Feb,
  1993.
         Contributed by Elaine White
         Typed for you by Nancy Coleman From: Nancy Coleman ~--

MMMMM


Regards,

Stephen
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