Rabbit, rabbit.

(Picture courtesy of Kim Love at flickr.com.)

While there are warnings about possible botulism developing in a ‘put up’ bread product, some have had success and find storing sweets is easier if they’re put through a canning process, and they can be shipped much more easily this way.

This is just one recipe.

Canned Carrot/Raisin Bread;

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don’t use any other size jars. Sterilize jars, lids and rings according to manufacturer’s directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.   Remove pan from heat and keep hot until ready to use.  Remove jars from oven one at a time keeping remaining jars in oven.  Make sure jar rims are clean.   (If they’re not, jars will not seal correctly)  Place lids on jars and screw rings on tightly.  Jars will seal as they cool. Cakes will slide right out when ready to serve.  Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.  Sealed jars may be stored with other canned food or placed in a freezer.   A properly sealed quick bread will stay fresh for up to one year.  The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.   If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

If you are keeping anything canned or in a jar for over a year, there will be little nutritional value left, of course.

Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.