Canned bread recipe
Scrumptious Canned Bread (Keeps for One Year!)
This is a fun recipe that you will want to make again and again. I also think that with a little ribbon tied around the jar, these would make great gifts.
Highly Versatile Recipe
One thing that I thought was really fun about Sandy’s recipe is that it’s extremely versatile and includes substitution ratios that allow you to make many different types of bread using the same base for the recipe.
Here are some of the types of bread this recipe will make:
You must use wide-mouthed jars for your canning so that the bread can come back out of the jar without losing its shape or causing any damage to your beautiful bread. The batter going into the jar is a lot more flexible than the bread coming out. That being said, if you are using wide-mouthed jars, the bread will come out very easily.
You must use shortening; do not substitute any other type of oil! I know it’s tempting. if you want this bread to actually keep in those jars, you need to use shortening. Other oils go rancid faster.
Sanitize your jars before using them. Food safety is very important when canning. In addition to sanitizing your jars, make sure to wipe off the tops before baking and one more time after baking. Also, make sure you have your lids ready to seal the jars when they come out of the oven.
8 pint jars of bread
Sandy’s Scrumptious Canned Pumpkin Bread
2/3 cup shortening
2 2/3 cups sugar
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 1/2 teaspoons salt
2/3 cup nuts, optional
If you’re not a fan of pumpkin bread, or you just want to switch it up, substitute any of the following ingredients for the pumpkin:
2 cups shredded apples
2 cups shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 cups shredded zucchini
2 cups mashed bananas
1 3/4 cups applesauce, plus 1/4 cup raisins
1 3/4 cups applesauce, plus 1/4 cup pineapple
2 cups fresh peaches
Cream shortening and sugar. Beat in eggs. Then add pumpkin and water.
Mix dry ingredients in separate bowl and then add to the pumpkin mixture. Stir in nuts if desired.
Grease eight wide-mouthed pint jars (the easiest way to grease them is with a nonstick spray). Pour mixture into the jars filling them only half-full. (One relatively clean way of doing this is to use an ice cream scoop to pour the batter in.) Wipe off the tops of the jars ensuring there is no batter on the top rim. Then place jars on a cookie sheet for baking.
Bake at 325 degrees for 45 minutes or until a toothpick comes out clean.
When done, remove the jars one a a time, wiping the sealing edge with a cloth to ensure it is clean. Put on canning lid and tightly seal with ring. The heat will vacuum seal the jar (you’ll hear the lids popping as the jars seal). Bread will keep for up to one year.