Time 50m Yield 8 jars, 16 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325°F. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you’re ready to use them; remove jars and allow the jars to air-dry and cool. Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker’s Secret); set aside. Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside) in case you slop or it’ll burn. Place jars onto a cookie sheet or they’ll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts–the jars are HOT! Place the jars onto your counter top too cool. You’ll know when they’ve sealed, you’ll hear a “plinking sound”.
Time 55m Yield 8 jars Number Of Ingredients 13 Steps:
Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening. Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes. Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don’t worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months. If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date. If not for a gift, just write the info on lid with a marker. When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened. Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes. http://hgic.clemson.edu/PDF/HGIC3051.pdf. “These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really “canned.” The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don’t endorse baking in their canning jars.
More about “pumpkin cakes in a jar recipes”
Number Of Ingredients 13 Steps:
Cream shortening and sugar, adding sugar slowly. Beat in eggs, pumpkin and water. Sift together flour, baking powder, salt, cloves, allspice, cinnamon, and soda. Add to pumpkin mixture and stir well. Add nuts. Pour batter into 8 greased pint-size, wide-mouth jars (with lids and rings for sealing), filling half full. Place jars on cookie sheet. Bake upright uncovered in preheated 325° oven about 45 minutes. Cake will rise and pull away from sides of jar. When done, remove one jar at a time. While still warm, place 8 wax paper circles cut to fit inside canning jars on top end of cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down until sealed (lid will remain flat when pressed in center.) To serve: Open jar, slide a knife around inside of jar to loosen cake, and remove from jar. Warm cake in oven, if desired. Slice and serve with whipped cream. Editor’s Extra: This is also good substituting applesauce for pumpkin and pecans for walnuts.
