Apple Cake In A Jar Recipes

Steps:

• Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
• Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
• Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Steps:

• Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in shortening.
• Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Place carefully so as not to break the glass.

Steps:

• Mix the ingredients together in the order given.
• Sterilize 7 to 9 wide mouth pint jars and lids.
• Grease them with shortening.
• Fill the jars half full and bake on the middle wire wire rack in the oven.
• Bake for 45 minutes at 325 degrees.
• As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
• Screw down the bands and let cool.
• Important-- do not use small mouth jars.
• Do not add any other ingredients.
• As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
• In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
• Continue stirring and cook over moderate heat until boiling.
• Boil gently for about 20 minutes.
• Remove from heat, add butter, lemon rind and juice. stir thoroughly.
• Serve hot over apple cake in a jar.
• This sauce is thicker and more tart than the usual lemon sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
• Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Steps:

• 1. Preheat oven to 325 degrees . Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees for 45 minutes. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the 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. Don't forget to sterilize the lid and rings. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
• 2. Serving Size 470g Recipe makes 4 servings Calories 1409 Calories from Fat 400 28% Total Fat 45.56g 57% Saturated Fat 10.11g 40% Trans Fat 11.42g Cholesterol 186mg 62% Sodium 1571mg 65% Potassium 501mg 14% Total Carbs 240.47g 64% Dietary Fiber 6.6g 22% Sugars 159.17g 106% Protein 17.66g 28%

Steps:

• Mix together dry ingredients & set aside.
• Cream together sugar & shortening, beat in eggs, water & applesauce. Add dry ingredients.
• Stir in nuts.
• Pour in well-greased pint jars, ones with wide mouths & no necks. (Use a pastry brush to reach all spaces.) Fill 1/2 full.
• Bake at 325F for 45 minutes.
• Wipe lips of jars clean, put canning lids & rings on, screw tight. Jars will seal as they cool.
• Decorate tops of jars. Stores in cupboard for up to one year (in theory.) Makes 12-14 pint jars. (Double recipe makes 3 dozen 1/2-pint jars. If using this size, adjust cooking time.).

Steps:

• Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
• Use a brush and avoid getting grease on the jar rims.
• Cream shortening and sugar.
• Beat in eggs and applesauce.
• Sift together the dry ingredients and blend them into the applesauce mixture.
• Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.
• The jars will be more than half full.
• Bake open jars about 60 minutes in an oven at 325 degrees.
• When done, quickly remove one hot jar at a time and clean its sealing edge.
• Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
• The lid will form a vacuum seal as the jar cools.
• Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
• The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.