Canning Breads At Home...Yeah!

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When I found this information, I got really jazzed...I can can sweet bread, like banana bread for example, and have them ready all the time for those special late night cravings etc. when my hubby's just not gonna go out and pick something up for me...so, it's for me...all mine, just taking care of my self that's all...Nothing wrong with that, is there?. Go HERE for the post that got me started at NEW LIFE ON A HOMESTEAD.
In a flash...this is what the post said...1.] bread is good for one year. 2.] I don't need a canner. 3.] Use clean wide mouth jars. 4.] Mix up favorite recipe...using 2/3rds cup shorting in recipe asks for instead of one cup usually asks for. 5.] Grease inside of jar. 6.] Fill the jars to 1/2 full, DO NOT OVERFILL. 7.] Bake the bread in jars without lids. 8.] At 325 degrees for 45 minutes....test with toothpick. 9.] When done, clean rims and screw on lids, the jars are hot...be careful. 10.] Eat.... YUMMY...HURRAY!.
Here's another idea, from CANNING GRANNY, go HERE, for Granny's 'Boston Brown Bread' recipe...Thanks Granny.
NOTES for 'steamed' bread...1.] .fill container only 2/3rds full of batter. Clean rims of jars, put on lids to finger tightness. 2.] Place jars etc in simmering water in big pot [canner]. 3.] Place the lid on pot loosely. 4.] Keep water at a low boil...watch and adjust as needed. 5.] Steam 2 hours and 15 minutes. 6.] Take out of canner with lifter, wait for them to cool and seal. 7.] To eat...open jar, place knife between jar and bread going around inside of jar....That's it. YUM Again. Jan