I told you that I canned pumpkin bread after getting tips and pointers from my friend Katharine Trauger. Now I am going to tell you how to do it! First of all this is what you need:
6 pint-sized WIDE MOUTH [where it is the same size the entire length of the jar] canning jars with flat lids and the rings that screw on. Don’t worry new canning people—you can get the whole shebang (jars, lids, and rings) in a set—at a hardware store (remember those) or a Costco.Make sure the jars, rings, and lids (aka flats) are clean and dry. Do NOT grease the inside of the jars (or any of the other supplies).
Follow the recipe below:
2/3 cup shortening
2 2/3 cups sugar
1 16 0z can pumpkin
2/3 cup water
3 1/3 cups all-purpose flour *
2 tsp baking soda
1 1/2 tsps salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
[do NOT add stuff like choc chips, nuts, raisins etc. I’ve been told you can’t can the bread if those things are in in].
* (if you are using self-rising flour, skip the baking soda, salt and baking powder).
Now: Preheat oven to 350*
Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Now, spoon the batter into each jar. Fill less than half full. Guess what? Those bad boys have markings on the side. Make sure to stay more than a tiny bit below that halfway mark on each jar—because when the batter rises you want the baked stuff to end up below the top of the jar. When I used this recipe I had enough batter to fill more than 7 jars just under half full. As it turned out, I filled them a little too high. More on that in a minute.
Now, place the jars (without covers and without rings) on a cookie sheet or pizza pan. Pop the pan in the oven. Set the timer for about 35 minutes, knowing that it may take 45 minutes for them to be done. When there is about 10 minutes left in your baking time, toss those lids (not the rings) into a saucepan of water and boil them. Hold them at a simmer.
Keep checking the jars with toothpicks. When toothpick comes out clean, remove 1 jar and 1 jar only from oven (use oven mitt). Place on hotpad or thick towel. Wipe off the perimeter of the rim of the jar then carefully remove 1 lid from boiling water with fork or tongs. dry it and place it on jar. If the pumpkin bread rose above jar top, cut part of it off (the pumpkin bread that is) before wiping the rim and putting the lid on. Once lid is on, put screw ring on (hold jar with oven mitt). set aside. Immediately repeat process with each jar (toothpick check each jar of pumpkin bread), removing just one at a time, Let jars cool. The jars should seal by the time you put get the pan in your dishwater if not sooner. Usually they seal by the time you finish the very next jar!
Now, put the date on the lids and remember to use within about 4 months.
That is it. Not much more complicated than making muffins, really. Give it a try—you CAN do this! [Get it? Can do this? yeh, i know..punny].
To remove the bread:
After removing the ring and lid, try turning jar upside down. It typically will just come right out. If it doesn’t, put a knife in at the edge of the jar and run it around the perimeter. It should come right out. Yummy yummmy pumpkin bread :-). See photos on this post: https://believeanyway.wordpress.com/2011/11/13/canned-pumpkin-bread-photos-and-follow-up/
You did it! You just created more new brave souls out there! Who knows how many jars of canned bread we will receive, someday, just like a chain letter! 🙂
Proud of ya’.
Thanks said she, modestly, oh so modestly, patting herself on the back….thanks—i couldn’t have done it without you….as a matter of fact, i wouldn’t have even heard of it without you…hugs to you–kate
I need pictures of the end result at least. I don’t buy cookbooks unless they have pictures.
I’ll have to give this one a try.
ok—will post pictures of some of the jars tomorrow…and for the sake of art i will have to de-jar one of them and consume it!!
This is a really cool idea, Pics?
I have been procrastinating on posting pictures. I will try to get them uploaded today so I can post them. Glad you like the idea. It was super-easy.
here they are at this link! https://believeanyway.wordpress.com/2011/11/13/canned-pumpkin-bread-photos-and-follow-up/
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I have been wanting to can bread, but everywhere I look on the internet is about how “Unsafe” canning bread is. You said to use this bread within 4 months, is that a safe use date for ALL canned bread? Thank you so much for the recipe! I’m guessing you have made it many times and never gotten sick from eating it, I can’t wait to try it!!
I do not know about any other bread… i have only done the pumpkin bread. my understanding is that banana bread won’t work. i think yeast baked bread won’t work. I HIGHLY recommend that you check with my friend and fellow blogger http://katharinetrauger.wordpress.com/. She can answer ANY canning question–she is brilliant, helpful, and kind. I used a normal pumpkin bread recipe and filled each jar about 1/2 full at the most….i will send a recipe if you like.
Hello, there, ALC!
Some is unsafe. Be careful.
The bread part is fine, but lumps of fruit can be bad. For that reason, bread made from pureed pumpkin or applesauce is considered okay, if you do not keep it beyond 4-6 months. However, do be sure the bread is done, using the toothpick test. Goo in the middle would be unsafe, too.
It truly does not keep forever. It gets that store-bought taste after 5 or so months. We have eaten lots of it and loved it. I would feed canned pumpkin bread to my own children, and have done so, to no detriment.
Banana bread, where you just toss bananas into the batter and do not care about lumps, would be considered unsafe. However, if you just love the round effect that the jar gives, you could bake absolutely anything, including meatloaf in a jar, to be served soon, like within three days. So for a fancy party, go ahead and make banana bread in jars, if you want, and follow your own recipe with Kate’s guidelines, here. You don’t have to seal it for use in a few days, any more than you would a muffin.
IF YOU WANT TO CAN IT TO KEEP IT LONGER, THOUGH, USE ONLY FINELY PUREED FRUIT AND NO NUTS, NO RAISINS, NO CHOCOLATE CHIPS, NO LUMPS OF ANY KIND.
Now realize, anything can go wrong. Even home canning done right, which the U.S. Government approves, can go wrong. In the end, we must use our head. If it comes unsealed or you see mould or it smells icky, then forget how safe it is supposed to be. 🙂 Use your head and realize, millions have canned bread and still do.
Hope this helps! 🙂
Thanks for explaining it so well. You are the BEST!!!!!!!!! /
Sure have you convinced, anyway!!! 😀
You are welcome!
Love ya. ❤
LOL—you are magnificent. love you back ❤
Sorry, I forgot to ask if you have other canned bread recipes that you could share?
the only one i have tried is pumpkin bread. i need to find out what other ones work for canning. my understanding is not all of them work for canning.