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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 9:19 am    Post subject: Reply with quote

Oh.... and I haven't done it for several years... but you can bake quick bread in wide mouth pint sized mason jars. Pour one cup of batter into each jar and bake. When the come out of the oven and are still hot... you put the lids on... they will 'pop' sealed.

It doesn't make them 'canned' but it's a cute presentation and should be eaten within a couple of weeks.
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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 9:23 am    Post subject: Reply with quote

** I did it with pumpkin bread
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love2cookmb
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Joined: 25 Feb 2008
Posts: 10149
Location: Morris Plains, New Jersey

PostPosted: Thu Oct 22, 2009 9:26 am    Post subject: Reply with quote

I like that idea too! I never baked bread in a jar. It doesn't crack?
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spryte
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Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 9:51 am    Post subject: Reply with quote

Nope... but you have to use canning jars... I wouldn't try it with any other kind. They are always VERY popular.

Plus... in a mason jar.... you'll hear the 'pop', then it's sealed... when they are completely cool... you can store them in the freezer... my pumpkin bread is insanely moist and freezes wicked good... still moist and delish when it comes out.

So those you could do way ahead of time. Pie pumpkins are everywhere right now.

Then just tie cute ribbon around the rims when ready to give away.
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love2cookmb
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PostPosted: Thu Oct 22, 2009 10:21 am    Post subject: Reply with quote

That's really interesting. I actually have a ton of mason jars from my sauce that I finished. I just need to buy new lids. Two more questions. How do you remove the bread from the jar? Can I use canned pumpkin? If so, I'd love to see the recipe you use for this.

Thanks so much!
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spryte
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Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 10:35 am    Post subject: Reply with quote

You have to use the wide mouth jar... you just slide a butter knife around the edge and it slides right out.

You could probably use canned pumpkin... as long as it's only pumpkin and not pie filling.

http://www.bakespace.com/recipes/detail/Joyce%27s-Pumpkin-Bread/32952/

http://sprytesplace.blogspot.com/2008/10/joyces-pumpkin-bread.html
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love2cookmb
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Joined: 25 Feb 2008
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Location: Morris Plains, New Jersey

PostPosted: Thu Oct 22, 2009 10:54 am    Post subject: Reply with quote

Cool, I'm excited! I THINK that DD used canned pumpkin in hers. You should do a blog showing how you fill up the jars. lol How high fill them, how many it makes, how you decorate the jar. I think it would be a HUGE hit! (and I of course would love all the info! hahahah)
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spryte
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Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 11:25 am    Post subject: Reply with quote

Use a measuring cup and just put one cup of batter in each jar. =)
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spryte
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Location: Pittsburgh, PA

PostPosted: Thu Oct 22, 2009 11:27 am    Post subject: Reply with quote

I wish I could make them this weekend... but I think it will be a couple weeks before I have time.

This weekend is Tawny's birthday Saturday and Football Party Sunday... Then next weekend is Halloween/Wine Tasting Party Saturday and Spice Cookie Baking Day with Ericka & Kate on Sunday. (VERY excited about spice cookie day!)
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love2cookmb
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Joined: 25 Feb 2008
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Location: Morris Plains, New Jersey

PostPosted: Thu Oct 22, 2009 11:41 am    Post subject: Reply with quote

Okay. I'll try it anyway! You know me when I don't know what I'm doing (esp with baking) i have 100 questions (hope you don't mind!). I guess I always expect some sort of disaster (think pumpkin batter overflowing into my oven and setting off the smoke alarms and leaving me a nice big mess to clean! lol)
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