pressure canned bread
I do a basic white bread recipe. And just like with baking bread in the oven, the recipe has to be adjusted according to humidity.
By the way, this makes two loaves of bread, so it is a large recipe and can be paired down. So I usually can some and also make a loaf to eat right away.
2 tbs instant yeast
2 1/2 – 3 cups water (add or subtract as needed)
6-8 cups flour (again add or subtract as needed)
6 teaspoons salt
2 tbs sugar
1 tbs oil
**Canned Bread Instructions
1. Sanitize and dry about 6 wide-mouth pint jars. (Use a wide mouth, you’ll never get the bread out otherwise)
2. Combine ingredients and knead until gluten is developed.
3. Transfer to a bowl, cover, and let rise till it doubles. (20-60 minutes depends on the temperature of your house).
4. Knockdown dough. Portion out 6 golf ball sizes of dough.
5. Smooth out balls and place them in jars. Try to keep out air pockets under the dough. Smoosh it with your fingertips into the bottom edges of the jar.
6. Put lids on and do a second rise. Let rise till there are 2 inches of headspace in the jar.
7. Pressure can for 20 minutes.
8. Take out and let cool.
***Canned Bread in a Jar – Oven Variation (no pressure canning) Instructions
Get 8 clean wide-mouth pint-size canning jars and lids. They don’t have to be hot, just clean.
In a large bowl, mix up your favorite quick bread recipe as usual (banana bread, zucchini bread, apple bread, etc).
Grease your jars with shortening, all the way around the inside.
Pour the bread mix into the jars, filling them halfway. DO NOT OVERFILL.
Bake the bread in the jars (WITHOUT lids on) at 325* for 45 min. Test one with a toothpick to make sure they are completely cooked before removing the jars from the oven.
When done, wipe the rims with a wet cloth and quickly screw the lids on.