Lisa Kivirist (right) says, "Show your appreciation for family and friends attending your Thanksgiving dinner with a take-home treat showcasing your harvest bounty.
"'Jarred' apple bread is basically a muffin in a can," she says, "Guests can take it home and enjoy during the winter months ahead.
-
You must use wide-mouth canning jars or the bread will be stuck.
-
Make sure to grease the inside of the jar thoroughly so the bread will easily slide out; vegetable oil and a pastry brush works well.
-
Thoroughly check that the lid on the jar is well sealed before storing.
-
Make sure you don’t add too much batter to the jar resulting in the bread baking higher than the jar, at which point you won’t be able to seal it properly.
-
Tie a colorful scrap of fabric to the top of the jar and a label for a creative, personal touch.
Apple Bread in a Jar
Recipe from Edible Earth: Renewing the Quest for the Good Life by Lisa Kivirist & John Ivanko
Ingredients
-
2/3 cup butter (10 2/3 T.)
-
2 2/3 cups sugar
-
4 eggs
-
3 cups apples, peeled and finely chopped
-
2/3 cup raisins
-
2/3 cup water
-
3 cups all-purpose flour
-
2 tsp. baking soda
-
½ tsp. baking powder
-
1 ½ tsp. salt
-
1 tsp. ground cinnamon
-
½ tsp. ground nutmeg
-
2/3 cup chopped nuts (optional)
-
8 pint-size, wide-mouth canning jars with rings and lids
Directions
-
Sterilize jars, rings and lids by boiling them to 10 minutes.
-
Remove jars to drain, air dry and cool.
-
Leave rings and lids in hot water until ready to use.
-
Grease the inside of cooled jars generously with vegetable oil.
-
Place a cookie sheet on middle rack in oven; remove top rack.
-
In a large mixing bowl, combine shortening, sugar and eggs. Add apples, raisins, and water.
-
In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to apple mixture, mixing well. Add nuts.
-
Fill jars one-third full with batter.
-
Bake at 325 degrees for 45 minutes without lids.
-
Remove jars one at a time. Wipe jar edge with a moist paper towel.
-
Seal jars with lids and screw rings down tightly.
-
The jars will seal as they cool. To check on seal, push on lid. It should not move.
-
To serve, slide cake out of jar and slice.
Yield: 8 pints