Monday, October 6, 2008

Canned Bread

The best (and only) thing to do with black bananas is banana bread, but who wants a whole big loaf? I like it, but not enough to eat three days in a row. That is why I can it. Huh?!
Yes, you can can bread. Just about any quick bread recipe works and will last up to a year. All you have to do is spray wide mouth, 1/2 pint canning jars with non-stick spray. Fill 1/2 full with your favorite quick bread batter and bake at 325 for about 20-30 minutes. Remove the jars one at a time, wipe the rim and screw on the top. The heat will vacuum seal the jars. Just make sure that all the lids have popped, meaning that when you press down on the middle of the lid it doesn't pop up.
The recipe I used this time is as follows:
2/3 c shortening
4 eggs
2 2/3 c sugar
2 c mashed banana
2/3 c chopped nuts (I use pecans)
3 1/3 c flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 1/2 tsp salt

Cream the shortening and sugar, beat in the eggs and banana. Add the remaining ingredients and mix until combined. Add to the prepared jars and bake as listed above. This recipe makes 7-8 jars.

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