Sounds good. Now, about the recipe. LOL
KD
"My apologies KathyD174, I took a phone call in the middle of things and 'spaced' this part...lol."
BANANA BREAD BAKED IN A JAR
Makes 8 one pint jars
2/3 cup shortening
2 2/3 cups white sugar
4 eggs, at room tempertature
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
2/3 cup chopped walnuts or pecans
Preheat oven to 325 degrees F (165 degrees C). Grease (I use cooking spray) the insides of 8 (1 pint) straight sided, wide mouth canning jars.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water.
In a bowl, whisk together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter.
Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter, with a damp paper towel, that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cakes are done, remove from oven one at a time. Wipe rims of jars and put on sterilized lid and ring. Jars will seal as the cakes cool.
Place jars on the counter and listen for them to "ping" as they seal.
If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
These should be eaten immediately or kept sealed in refrigerator for up to a week.
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