Jar Cakes

Categories: Cakes | Desserts | Info/tips

Serves: 1 Servings

Ingredients:

Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake
can be baked in canning jars.
I usually bake one jar first -- you have to know how high the batter
rises. I usually fill ONE jar 1/2 full then bake it to see how high it
rises, then go from there. You don't want the cake to come out of the top
of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write
it down on your recipe (how far you filled the jars)! Once you've
established how high the cake rises, you can go from there. The first time
around is a bit tricky because you won't know how many jars you'll need.
MOST of the recipes I've tried I end up using around 8. Sterilize as many
jars as you think you'll need and go from there. Make sure your LIDS are
new, the rings don't have to be As the jars do seal, the cakes are as moist
as the day you put them into the jars--sometimes MORESO.
The baking times will vary -- the moistness of each cake recipe will
determine the time. MOST of the recipes I've tried bake in 35-40 minutes.
Start checking the cakes at 25- 30 minutes and go from there.
YES, the cakes DO slide easily out of the jars IF you use the jars I've
listed. They're Ball 12-oz Quilted Crystal Canning Jars (#14400-81400).
They can be found at most grocery stores (at least here in California) next
to the pectin and other canning supplies. Also, I've seen the 12 oz
straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work
fine too but they're not as pretty and you have to make your own
labels--the jars I use come with decorative labels. One IMPORTANT tip--get
your jars NOW! Once summer's over with they're very hard to find. Also,
when you can, ask for the jars back, they're NOT cheap. Most folks don't
mind returning them though, they usually want refills!
There will be a little condensation on the lids and some in the jars so
when you seal them it's trapped inside. Don't worry about getting the water
off of the lids before placing them onto the jars, the added moisture
doesn't hurt the cakes in the slightest. Quick bread-type cakes work best,
I've found that lighter cakes tend to fall when the jars seal.
I'm trying to address every question that's been asked of me before, I
HOPE I've done that. If I've missed anything or if anyone has any
questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and
you cn start NOW! Single friends really appreciate these because each jar
makes enough for one or two people. I'll post the recipes I've made in my
next notes. Try them, they're FUN and delicious to boot! Be right back with
a few more tips...
Several folks have asked me how long the cakes can be safely stored...I'm
not sure. The longest I've been able to keep them (without getting eaten)
is 6 months. The jars DO seal, just like any canned good. You don't have to
refrigerate the jars, just keep them in a COOL, dark, dry place. I've only
had 6 jars go bad on me and that was my fault...put them in a cupboard that
got too hot and the seals broke. I now check the jars at least once a week
by pushing down on the lid (in the middle); if the lid moves up and down,
that means the seal has broken. If you've checked the jars frequently, more
than likely they're safe to eat; otherwise, toss the cake. I've been making
cakes in canning jars for over 3 years and haven't poisoned anyone so far.
:) If you give the jars away, be sure to tell the person to check the jar
periodically (if they plan on storing it for any length of time).
Not only are the cakes tasty, they're very pretty to decorate. A hot glue
gun is INVALUABLE! You cn glue on dried flowers, ribbons, dough-art ...you
name it, it can be glued onto the lid, ring and side of the jar. I usually
cut out a piece of cloth (about 3 inches larger in circumference than the
lid), using pinking shears (so the cloth doesn't unravel), place a wad of
cotton or batting in the center of the lid (take the ring off -- the jar
lid should be sealed by now), then place the piece of cloth on top and
replace the ring. Decorate to your heart's desire!
There are probably a few more tips I've forgotten...if anyone has any
questions, don't hesitate to ask. Don't limit yourself to the recipes I've
given you...ANY quick-bread type cake cn be baked in canning jars. Lighter
cakes tend to fall once the jar seals.
Be right back with the first recipe...
Linda/BDT Burbank, CA (USA)
Posted in COOKING by: Sandee Eveland 8/31/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Instructions:
-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Jar Yue Har Guen (Deep-Fried Fish and Prawn R
Categories: Chinese, Seafood
Yield: 6 Servings

12 Raw prawns
500 g (1 lb) fish fillets (see
-note)
1 Egg, beaten with 1 Tb.
-water
1/4 ts Finely grated fresh ginger
1/2 ts Salt
Plain flour
Dry breadcrumbs
Oil for frying

Shell and de-vein prawns. Using a sharp knife, skin the fish fillets.
Depending on the size of the fillets, they may be cut into two, three or
four strips. Wrap each strip around a prawn and fasten with a wooden
toothpick. Mix egg with ginger and salt. Dip fish rolls into plain flour,
then into beaten egg and finally into breadcrumbs.

Heat about half cup oil in wok. When it starts to form a haze add fish
rolls, about 6 at a time. Fry until golden brown all over, approximately 3
minutes. Drain on absorbent paper. Fry remaining rolls. Serve hot with soy
or chilli sauce for dipping. Note: Choose flat fillets of firm white fish.
They should be thin, for they have to be rolled around the prawns.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Japone Stir-Fried Chicken with Asparagus | Next: Jarlsberg Brandade