Bake Banana Bread In a Jar – Easy Homemade Gift Idea!

onlinements 6

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   Patricia Lavenz October 12, 2021 at 7:56 am MST

   Much easier in small loaf pans. Guess I am to old fashioned. I bought the air fryer and the instapot and still haven’t used them. I think I am going to give them to my granddaughter. Just to old school I guess. Going to try the recipe in the loaf pans though. Thanks for all the wonderful recipes. Going to do the tator tot casserole as it is one my family will eat.

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  Mary November 27, 2021 at 10:30 am MST

  What size mini loaf pan do you use. Also what are the heating instructions. I’d rather do it your way🤓

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   debra October 12, 2021 at 8:10 am MST

   Do you have to do the hot water bath for jars and lids? Does it make it stay fresh longer? Thanks for this great recipe!!!

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  Lina D (Hip2Save Sidekick) October 12, 2021 at 8:18 am MST

  Oh sure! I would imagine it’s optional, but yes since it’s vacuum sealed should last longer, about 5-7 days.

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   Anne October 12, 2021 at 10:33 am MST

   According to the National Center of Home Food Preservation, breads and cakes cannot be safely canned. They are at risk of causing food poisoning from the botulism toxin. It suggested to prepare an item that can be baked and frozen in a food safe container, like a small loaf pan or baking foil pan.Cakes and Breads in Jars – Are They Safe?

   Recipes for canned breads and cakes as gift items seem to appear each year around Christmas time. While they look attractive and are unique for gift giving, these products are not shelf-stable and cannot be safely stored at room temperature. Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the steaming jars are taken out of the oven and then sealed and cooled to create a vacuum. Many recipes claim that they can be stored without refrigeration for about a year. Some say they will keep indefinitely.

   The microorganism to be concerned about in these products is Clostridium botulinum. If spores of this bacteria are allowed to germinate and grow, deadly botulism toxin is produced. Tiny amounts of this toxin can cause an often fatal disease called botulism. Clostridium botulinum spores are abundant in nature but will only grow and produce toxin in unrefrigerated high moisture foods that are low in acid and exposed to little or no oxygen. These conditions occur in low acid canned foods; low acid canned foods must be processed under pressure at temperatures of 240°F or higher to make sure that the heat resistant spores are killed. Research at Penn State has shown that low acid canned bread or cake products may support the growth of Clostridium spores.

   In addition to the risk of botulism, there is also a significant risk for consumers to beonlinee injured from broken glass when baking cakes and breads in glass canning jars. Canning jars are intended for use in hot water baths or pressure canners. They are not designed to withstand the thermal stresses that occur with dry oven heat.

   Therefore, Clemson Extension strongly discourages consumers from canning cakes and breads in jars. Botulism is a serious and often fatal disease and no consumer should take unnecessary risks with this microorganism. If someone gives you a home canned cake or bread product, assume that it is unsafe to eat and discard the contents.

   onlinemercially produced breads and cakes in jars or cans are available. This product cannot be safely duplicated at home. In making breads and cakes in jars for onlinemercial sale, reputable onlinepanies use additives, preservatives and processing controls not available for home recipes. Safety tests are conducted for each specific recipe for onlinemercial products. Avoid purchasing canned breads or cakes in glass jars unless they contain additives to prevent microbial growth and meet all labeling requirements for onlinemercial foods.

   What are some alternatives to canning breads and cakes in jars? Bake the product in a regular baking pan and give it to the recipient who can use it immediately or freeze it. Most breads and cakes freeze well. A frozen product can be attractively wrapped for gift giving, and recipients can then choose when they wish to use it. Another alternative is to prepare the ingredients of the cake or bread as a “mix in a jar.” Layer the dry ingredients for a quick bread or cake into a jar and attach the directions for baking it to the outside. Include a “use by” date on the label because ingredients such as baking powder will lose their effectiveness over time; brown sugar will harden when onlinebined with other ingredients, and moisture from nuts and raisins can cause dry ingredients to cake. Ingredients for a topping, as on a coffee cake, can be inserted into a small plastic bag and placed on top of the other dry ingredients. One month from the time you prepare a “mix in a jar” is an appropriate “use by” date.

   This tip is taken directly from “Canning Breads and Cakes?” and is available at the Penn State Food Preservation web site at https://extension.psu.edu/food-safety/food-preservation/faq/canned-breads-and-cakes

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  animity October 12, 2021 at 4:11 pm MST

  She didn’t say they would keep forever. A week i the fridge and month in the freezer. I wouldn’t consider that a shelf staple….just your normal homemade banana bread timeline…

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