Apple Sauce Cake in a jar

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Was just surfing the net and found this

APPLE SAUCE CAKE-IN-A-JAR

Ingredients:

1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples. 
3 eggs 
3 cups flour (all purpose) 
1 cup corn oil 
1 � cups chopped walnuts or hazelnuts, pecans, etc 
2 teaspoons vanilla 
1 teaspoon baking soda 
1 teaspoon cinnamon 
1 teaspoon allspice 
� teaspoon salt 
� cup raisins, currants, or chopped dates 

Pre-heat oven to 325 degrees F.

Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they "ping" and seal. Store on a dark, cool shelf.

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: Apple Sauce Cake in a jar Posted: February 24 2007 at 6:24pm
	Was just surfing the net and found this APPLE SAUCE CAKE-IN-A-JAR Ingredients: 1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples. 3 eggs 3 cups flour (all purpose) 1 cup corn oil 1 � cups chopped walnuts or hazelnuts, pecans, etc 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice � teaspoon salt � cup raisins, currants, or chopped dates Pre-heat oven to 325 degrees F. Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they "ping" and seal. Store on a dark, cool shelf. < =text/> < ="http://pagead2.googlesyndication.com/pagead/show_ads.js" =text/>

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: February 24 2007 at 6:31pm
	CANNING SOFT CHEESE http://www.endtimesreport.com/canning_soft_cheese.html Home canned "soft cheese" has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus. Ingredients: 1 (3 oz.) can evaporated milk 1 T. vinegar � tsp. salt 1 lb. Velveeta cheese or any processed cheese � tsp. dry mustard Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: February 24 2007 at 10:17pm
	I thought most canning sites do not recommend any kind of bread or cake in a jar for long term storage. Does anyone remember why?

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: March 28 2007 at 6:33pm
	Cakes and breads in a jar are more suited for short-term storage, like for gift-giving. There is so much air in the bread that it will eventually go bad... and you may not be able to tell easily. Also, canning dairy products is NOT recommended by the county extension agents and government agencies. That said, there are still people who try it. GHEE is something that a lot of people have tried and swear it's great. (Look it up on the 'net.)