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Try prepping something new - cake in a can (Jar)


A friend of mine sent me and I thouhgt, maybe you'd like to try it.  After all, if we are going to be prepping; why not try storing something fun to eat too. 

Cake in a Jar

1 Servings

ANY quick bread-type cake can be baked in canning jars. I usually bake one jar first so you 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 is 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.

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 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.

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.

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, like any canned good. No need to refrigerate the jars, just keep them in a COOL, dark, dry place. I've only had 6 jars go bad on me: my fault...I 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, 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.

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).

Don't limit yourself to the recipes I've given you...ANY quick-bread type cake can be baked in canning jars.

For other fun prepping ideas; come visit me at Prepare to Survive in California

Chief Instructor said...
November 5, 2009 at 10:36 AM  

This is VERY risky. The harmless Clostridium botulinum spores that are virtually EVERYWHERE grow and produce deadly toxins when they are in a low-oxygen, low-acid environment with temperatures between 40F and 120F. That is the exact environment you've described for the bread.

The toxin is odorless and tasteless - the only way you can tell if it is present (other than by eating it) is by doing a lab culture.

Botulism poisoning is the result. Very deadly.

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