Pumpkin Bread in a Canning Jar

This thanksgiving I tried to bring a bit of apocalyptic flair to the baking and traveling extravaganza.

As baking in jars was something I’d never done before, I used a box of pumpkin quick bread rather than try a new recipe and a new method. I did add candied ginger to the mix just because.Pumpkin Bread in Canning Jars

I used half-pint Ball jars with a quilted pattern on the outside. They have straight sides rather than tapering at the top like most jars do. This is important so that the baked good can slide right out.

Also important, spray the inside of the jars with cooking spray (there are “butter” and “with flour” varieties).

Pumpkin Bread in Canning Jars

I filled each greased jar half way using a greased spoon so the mix would just slide in and avoid the sides.

Pumpkin Bread in Canning Jars

One box of quick bread mix made six half-pint jars.

Pumpkin Bread in Canning Jars

I wasn’t sure how long I should leave them in the oven for…

Pumpkin Bread in Canning Jars

So I just sat on a step stool in front of the stove and watched them…

Pumpkin Bread in Canning Jars

They cooked and rose, but didn’t explode or crack. Yay.

Pumpkin Bread in Canning Jars

Taking them out was kind of hard because they were all wobbly and I felt fear.

Pumpkin Bread in Canning Jars

I poked them with sticks to see if they were cooked through. Win!

Pumpkin Bread in Canning Jars

To make the canning seal do it’s thing using the heat from the baking, I closed the jars up while they were still hot.

Pumpkin Bread in Canning Jars

Then I waited. I waited about an hour for them to seem sealed.

Pumpkin Bread in Canning Jars

As part of the experiment I had to open and eat one.

Pumpkin Bread in Canning Jars

The fresh baked bread slides right out of the jar! Preparation for the win!

Pumpkin Bread in Canning Jars

Plating for extra points.

Pumpkin Bread in Canning Jars

Yum!

Pumpkin Bread in Canning Jars

One half-pint jar of bread is probably just enough for two people.

Pumpkin Bread in Canning Jars

Baked goods are a great way to show you put in some extra effort when visiting someone. In the post-apocalyptic world you’ll have limited recourses. Canning jars and aluminum cans will be used as your storage, drinking glasses, and now baking vessels.

Because of the weird looking condensation, you might want to dress up the presentation a bit, and consider that traveling with the jars might be a bit precarious.

Pumpkin Bread in Canning Jars

tavia.

My parents let me watch and read way too much science fiction and fantasy when I was a child. Now that I'm grown, I'm bored and I can't wait for SkyNet to awaken or the super-virus to cull the human population. I'll be safe because I've learned to reason with robots from Data and the Terminator franchise... and I eat gummy vitamins by the fist-full.

5 Replies to “Pumpkin Bread in a Canning Jar

  1. While it is (marginally) okay to bake in canning jars, it is NOT safe to STORE baked goods this way. Surviving the apocalypse only to die of botulism, writhing on the floor? Fail.

    See http://extension.psu.edu/food-safety/food-preservation/faq/canned-breads-and-cakes.

    Canning jars are not designed to withstand baking in a dry-heat oven. They are designed for steam and pressure. Baking puts entirely different stresses on the glass and it can EXPLODE.

    1. Thanks for the tip! I’ve never canned or stored things for long. But I have heard that it’s a pretty special process that needs to be done with care.
      It’s important to note that the jars I used were recommended for freezing and I’d always say refrigerate cooked food if you have refrigeration available. The link you sent mentions:

      Clostridium botulinum spores are abundant in nature but fortunately will only grow and produce toxin in unrefrigerated high moisture foods that are low in acid and exposed to little or no oxygen.

      Also there are all those process pictures because I was sitting in front of the oven watching the cakes bake– just in case.

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