I have a son in the Navy that has been stationed all over the world that I sent care packages to. Also have a grandson at college. This is a great way to send them a birthday cake. Thank you.
Mason jars hold up to repeatedly spending two hours in an extremely hot pressure canner, 75-90 minutes of that time under 10# of pressure (here at my home at sea level). They will be fine at 350 degrees for 30 minutes in an oven! 😂 That's a walk in the park compared to what we put them through during pressure canning! Thanks for sharing your method! I'm in research mode now. I also read your corresponding blog post. I'm thinking commercial cake mix or homemade pound cake.
Nice! I've never even heard of baking cake in a jar much less ever tried it and we come from generations of farm families going back generations, some even coming from Germany, namely my mother's grandmother. I am definitely wanting to try this with my granddaughter. Thank you, Anja.
I made carrot cake in jars used my regular carrot cake recipe. And had them for 8months and they were as fresh as when I made them. I'm doing fruit cake next. Thank you for sharing your recipe.
Love it 🎂 when i was growing up my dad use tell me that his grandmother and mother use to make fudge in a jar they would shake all ingredients together in then pour into a butter pan and let set for a little while then eat have you ever hear anything about fudge in a jar 🫙
Heat proof, or Pyrex, is not heat proof, it just withstand faster changes in temperature. So, bake in these jars, but I heat them in increments and put them in a cold brownie pan before putting them in the oven, so the cold jar doesn't touch the hot metal oven rack, and if for some odd reason it breaks, it will be caught in the pan. When you take it out, don't cool it under cold water, just leave it to cool at room temperature. It will be fine!
So much fun, I have to make this! I love making things for preserving and as little gifts now that winter begins and we always exchange preserves with friends. Anja, do you not leave the batter to ferment with the sourdough for a few hours? I’d like to try making your recipe with dinkelmehl! 😊
Thank you! It is a great idea because we would have really good cake even if we don't have the time to bake it. I have jars with vegetables that I cook like jam but I didn't know about cakes.
I see to that I have a boiling steam canner ready when my breads come out of the oven. Then put the lids on and put them in the canner immediately. Since they are hot from the oven I steam them for 20 minutes. They do get some condensation, but that evens out after a few days. It definitely doesn't make them soggy.
I enjoyed your video and will be trying this method soon. I am wondering about icing them before putting the lids on and will do a couple of my jars with it to see how it goes. Thank you for the video.
Thank you for sharing your knowledge. I have more of a question than a comment. Would the addition of the sourdough starter give this cake recipe more of a bread texture? How IS the texture? How dense (or light) is it? I wish you'd have put a spoonful out for us to see more clearly.
Thank you, Anja for this idea. I have a granddaughter in college and would like to send her a cake in a jar! Do you leave these at room temperature for months or do they need to go in the refrigerator?
That's a great idea! In the refrigerator: If you can and want to keep them in the refrigerator, these jar cakes will last for weeks. Be sure to add a tight lid and do not add any frosting until you are ready to serve them. They make such an easy dessert. At room temperature: If you would like to keep the jar cakes at room temperature, they should last about 4-6 months, depending on how much protein (eggs, milk), starch, and moisture content. You may check all these information here: ourgabledhome.com/cake-in-a-jar/😊 ~ Anja
Mason jars are not tempered for oven use. When you use them for canning later, they may explode or crack. Cakes do not have the correct acidity for storage unless you're putting them in the fridge for a few days, max. Cakes will not get to the correct heat temperature in an oven, high enough to kill bacterias, which water bathing & pressure canning will do. If you put a lid on a hot cake jar, moisture will collect, perfect for bacterial growth. There's so many other things to add on how this is such a bad idea, but those are enough. Basically, you cannot safely preserve oven jar cake on your shelf. You can keep it in your fridge for 5 days max, but then you still have the risk of re-used jars breaking later because they were not designed for oven use and not tempered for oven use. Regards.
This might be good if you only have a small countertop oven and not any suitable pans. Shoulderless jars are not common. The biggest one I've seen is 350 ml from condensed milk. Baby food jars are not made with reusability in mind. I've heard that you can put weight on the lids as they cool. It's a serving for a baby. The baby food industry could reduce waste by giving multiple servings in jars that have further use. Raising a baby with Western products is too expensive.
Yes, you can really use any of your favorite cake recipes. In the refrigerator: If you can and want to keep them in the refrigerator, these jar cakes will last for weeks. Be sure to add a tight lid and do not add any frosting until you are ready to serve them. On the other hand, if you would like to keep the jar cakes at room temperature, they should last about 4-6 months, depending on how much protein (eggs, milk), starch, and moisture content. Here's the full blog post that can be helpful for you: ourgabledhome.com/cake-in-a-jar/ 😊 ~ Anja
Interesting. I wonder if you could also bake these cakes in an empty and clean can, such as a large can of tomatoes or beans? Boston brown bread is "steamed" in a can, not baked, so I wonder if that same method would work with a cake recipe in the oven? Boston brown bread is like a cake batter, not a bread dough.
I have a son in the Navy that has been stationed all over the world that I sent care packages to. Also have a grandson at college. This is a great way to send them a birthday cake. Thank you.
Yes, that would be perfect - and they would love so much getting a homemade cake from you 😊~ Anja
Mason jars hold up to repeatedly spending two hours in an extremely hot pressure canner, 75-90 minutes of that time under 10# of pressure (here at my home at sea level). They will be fine at 350 degrees for 30 minutes in an oven! 😂 That's a walk in the park compared to what we put them through during pressure canning! Thanks for sharing your method! I'm in research mode now. I also read your corresponding blog post. I'm thinking commercial cake mix or homemade pound cake.
Yep, gonna do it !
The 1/4 pts are perfect size for dessert or a snack !
Ty for sharing 💓
Hope you enjoy it!
Anya, what a fantastic idea. Thank you so much for sharing this video.❤❤❤
Glad you liked it!!
Nice! I've never even heard of baking cake in a jar much less ever tried it and we come from generations of farm families going back generations, some even coming from Germany, namely my mother's grandmother. I am definitely wanting to try this with my granddaughter. Thank you, Anja.
It's so good! Hope you enjoy it!
I made carrot cake in jars used my regular carrot cake recipe. And had them for 8months and they were as fresh as when I made them. I'm doing fruit cake next. Thank you for sharing your recipe.
That's great!
My jar cakes was good for 5 years
That's great!
Love it 🎂 when i was growing up my dad use tell me that his grandmother and mother use to make fudge in a jar they would shake all ingredients together in then pour into a butter pan and let set for a little while then eat have you ever hear anything about fudge in a jar 🫙
Heat proof, or Pyrex, is not heat proof, it just withstand faster changes in temperature. So, bake in these jars, but I heat them in increments and put them in a cold brownie pan before putting them in the oven, so the cold jar doesn't touch the hot metal oven rack, and if for some odd reason it breaks, it will be caught in the pan. When you take it out, don't cool it under cold water, just leave it to cool at room temperature. It will be fine!
So much fun, I have to make this! I love making things for preserving and as little gifts now that winter begins and we always exchange preserves with friends. Anja, do you not leave the batter to ferment with the sourdough for a few hours? I’d like to try making your recipe with dinkelmehl! 😊
Great idea!! You may find this full blog post helpful: ourgabledhome.com/cake-in-a-jar/ 😊 ~ Anja
@@OurGabledHome of course! 😅 Danke!!
Meine VA hatte schon geantwortet … aber ja, Dinkelmehl ist super und länger fermentieren auch, aber das wäre für das Video zu lang geworden 😌
Thank you! It is a great idea because we would have really good cake even if we don't have the time to bake it. I have jars with vegetables that I cook like jam but I didn't know about cakes.
You are so welcome! I hope you enjoy it!
What a cute idea. Can’t wait to try. Thank you for sharing
You are so welcome!
I see to that I have a boiling steam canner ready when my breads come out of the oven. Then put the lids on and put them in the canner immediately. Since they are hot from the oven I steam them for 20 minutes. They do get some condensation, but that evens out after a few days. It definitely doesn't make them soggy.
Yes, they are a bit soggy. Thank you for sharing 😊 ~ Anja
What a great idea ❤
Thank you! So glad you like the cake in a jar 😊 ~ Anja
I don't speak German but I was wondering if just watching Stefanie I still could learn. 😊
Haha, good question but always worth a try 😊 ~ Anja
I enjoyed your video and will be trying this method soon. I am wondering about icing them before putting the lids on and will do a couple of my jars with it to see how it goes. Thank you for the video.
Great idea! You are so welcome!
I've baked gingerbread in a 1/2 pint Mason jar and gave as a teacher gift at Christmas time. Haven't done it in a while and need to do it again. .
That's great! Hope you enjoy it 😊 ~ Anja
Thank you for sharing your knowledge. I have more of a question than a comment. Would the addition of the sourdough starter give this cake recipe more of a bread texture? How IS the texture? How dense (or light) is it? I wish you'd have put a spoonful out for us to see more clearly.
If you only use sourdough, your cake will be a bit more dense. You can always add a some b. soda and b. powder for more airy texture ~ Anja
Thank you, Anja for this idea. I have a granddaughter in college and would like to send her a cake in a jar! Do you leave these at room temperature for months or do they need to go in the refrigerator?
That's a great idea! In the refrigerator: If you can and want to keep them in the refrigerator, these jar cakes will last for weeks. Be sure to add a tight lid and do not add any frosting until you are ready to serve them. They make such an easy dessert. At room temperature: If you would like to keep the jar cakes at room temperature, they should last about 4-6 months, depending on how much protein (eggs, milk), starch, and moisture content. You may check all these information here: ourgabledhome.com/cake-in-a-jar/😊 ~ Anja
Mason jars are not tempered for oven use. When you use them for canning later, they may explode or crack.
Cakes do not have the correct acidity for storage unless you're putting them in the fridge for a few days, max.
Cakes will not get to the correct heat temperature in an oven, high enough to kill bacterias, which water bathing & pressure canning will do.
If you put a lid on a hot cake jar, moisture will collect, perfect for bacterial growth.
There's so many other things to add on how this is such a bad idea, but those are enough.
Basically, you cannot safely preserve oven jar cake on your shelf.
You can keep it in your fridge for 5 days max, but then you still have the risk of re-used jars breaking later because they were not designed for oven use and not tempered for oven use.
Regards.
Thank you so much for this information!
Except people have done it for generations without issue and still use their granny's heritage recipes today.
This might be good if you only have a small countertop oven and not any suitable pans. Shoulderless jars are not common. The biggest one I've seen is 350 ml from condensed milk. Baby food jars are not made with reusability in mind. I've heard that you can put weight on the lids as they cool. It's a serving for a baby.
The baby food industry could reduce waste by giving multiple servings in jars that have further use. Raising a baby with Western products is too expensive.
I have a doubt when condensation happens doesn’t it get spoiled
Can we try any recipe for this
Yes, you can really use any of your favorite cake recipes. In the refrigerator: If you can and want to keep them in the refrigerator, these jar cakes will last for weeks. Be sure to add a tight lid and do not add any frosting until you are ready to serve them. On the other hand, if you would like to keep the jar cakes at room temperature, they should last about 4-6 months, depending on how much protein (eggs, milk), starch, and moisture content. Here's the full blog post that can be helpful for you: ourgabledhome.com/cake-in-a-jar/
😊 ~ Anja
Interesting. I wonder if you could also bake these cakes in an empty and clean can, such as a large can of tomatoes or beans? Boston brown bread is "steamed" in a can, not baked, so I wonder if that same method would work with a cake recipe in the oven? Boston brown bread is like a cake batter, not a bread dough.
Good question but I guess it could work if you could seals the cans ~ Anja
I have made many cakes in cans… there’s just no way to completely seal them afterwards that I know of
Im curios if this would work with added fruit? Would the fruit ferment? Thanks!
With the moisture of the fruit, I'd probably keep the cakes in the fridge or be sure to waterbath can/pressure can them well ~ Anja
@@OurGabledHome Thanks. The moisture was my concern.
I was deeply interested until you mentioned sir sorry started 🙈
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