Guys you are here today for a treat! Baking in a jar, sounds crazy but it works. Canning jars are built to withstand a tremendous amount of heat. In addition to being boiled for canning jams and pickles, they can also be baked in the oven and I like to use them to make adorable portable cakes in a jar.I’m trying this one soon, You?
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Seriously??? half cup of sugar??? No thank you!
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1/2 c. sugar divided among the 4 jars? Minimal I’d say….
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these are not safe. Botulism could form in the jars since the cake is moist, low oxygen from “sealing”, jars are not designed to withstand the dry heat of the oven and other reasons. Please check out the science behind my claims here… http://extension.psu.edu/food/preservation/news/2012/safety-of-cakes-and-breads-in-jars
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Maybe that is why she’s wearing skulls and cross bones on her apron.
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The woman said you can keep them in the fridge for up to a week…the article you posted talks about them being stored for up to a year at room temp. not being safe! So, is it unsafe all together, for longer than a week, or at room temp? What is the determining factor here?
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Let’s see: “… but will only grow and produce toxin in unrefrigerated (1) high moisture foods that are low in acid (2) and exposed to little or no oxygen.(3)”
Put it – like the lady in the video said – “up to two weeks in a fridge” (1)
Berries contains acid. (2)
So, cool the cake down. Than close the jar. So there is no vacuum and you have oxygen. (3)
Well, I don’t see any problem.
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Botulism really? That only happens from foods prepared incorrectly and stored just as well mason jars have air tight seals. The food is baked at a high temperature for more than five minutes killing the bacteria then stored properly in an airtight container in a refrigerator. Besides mason jars can withstand the dry heat of an oven. Your science is null and void. Dumb ass
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Botulism really? That only happens from foods prepared incorrectly and stored just as well mason jars have air tight seals. The food is baked at a high temperature for more than five minutes killing the bacteria then stored properly in an airtight container in a refrigerator. Besides mason jars can withstand the dry heat of an oven. Your science is null and void. I guess we all better stop storing pizza, cake, pie, left over spaghetti, soups, etc in the refrigerator cause shoot man those foods contain moisture and will kill us with botulism in our tupperware or ziplock bags
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She did say to refrigerate. The above link mentions “room temperature” can lead to the doom….
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The article posted here about the safety of baking in jars says:
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The article posted here about the safety of baking in jars says: “Once the cake or bread is done, the steaming jars are taken out of the oven and then sealed and cooled to create a vacuum. Many recipes claim that they can be stored without refrigeration for about a year. Some say they will keep indefinitely.” The video says to let the jars cool completely and store in the fridge for a week. There is no reason they will not be safe. Any cake baked even in a pan would be safe in the fridge. If people are actually sealing them thinking they are canned, yes, that is very dangerous!
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I used to make these and sell them at craft shows. They will last forever because their sealed just like corn or beans…Around here they have never lasted more then a couple of days…
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Botulism is not going to grow in an unsealed jar.. or in the fridge.. lets all listen with our ears OPEN.. and our mouth shut for a while? FYI I’ve been canning (actually sealing and consuming MONTHS later without the use of a refrigerator) cakes myself and as yet haven’t died amazing eh?
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That is for sealed jars left on a shelf for long periods. a few days in fridge is very safe
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She said to eat them within a weeks time and to refrigerate them. The article you are posting is about storing cakes in a jar at room temperature for long periods of time.
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Sounds like even I could do this…… How much butter is used?
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In addition to Erin’s information, Jarden the manufacturer of Ball, Kerr, and Bernadin canning jars official position (800-240-3340) is oven canning, heating jars in the oven for canning, or using jars to bake is unsafe and not recommended. The jars were not made for this purpose. The unsafe condition is what is called Thermal Shock Breakage. The heat from an oven is a different heat than what is produced in a water bath or pressure canner. The breakage can occur during the heat process inside the oven or outside on the counter as they cool. This breakage could be anything from a crack in the glass where shards may be deposited into the jar and not observed by the canner or baker and end up in your food, to a full break of the jars possibly happening during handling and filling with your recipe.
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Two tablespoons of sugar doesn’t seem a lot to me but I’m sure you could tweak the recipe for yourself. The science behind your jars not being safe said it is not safe to store them at room temp for year, she said kept refrigerated for 3-4 days so I think you will be safe from botchulism.
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She isn’t “canning” the cakes. She is baking them and then storing them in the refrigerator.
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This recipe is being used as an individual cake for a picnic or give away. Not being used for long term shelf storage. I think it’s a cute idea for presentation and/or a practical way to carry dessert for a picnic or other occasion.
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Wow i dont bake but i think i could do this one
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Wow! So many haters! No One can please everyone…true statement. All ingredients are divided evenly into fours…so, not too much of anything in one jar. I’ll try it….I love to try new and different things. People take what they think they hear and see and make a big deal out of it. Listen and watch…for how to do it for real. 🙂
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Well I tried this and score. I used blue berries, raspberry, and strawberry. She left out how much butter one table spoon per jar. The jar is just fine I even checked to make sure.
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