Jar Cakes

1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within

1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around

8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO. The baking times will vary -- the moistness of each cake recipe will determine the time. MOST of the recipes I've tried bake in

35-40 minutes. Start checking the cakes at

25- 30 minutes and go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I've listed. They're Ball 12-oz Quilted Crystal Canning Jars

12 oz straight-sided (plain) jars

6 months. The jars DO seal, just like any canned good. You don't have to refrigerate the jars, just keep them in a COOL, dark, dry place. I've only had

6 jars go bad on me and that was my fault...put them in a cupboard that got too hot and the seals broke. I now check the jars at least once a week by pushing down on the lid (in the middle); if the lid moves up and down, that means the seal has broken. If you've checked the jars frequently, more than likely they're safe to eat; otherwise, toss the cake. I've been making cakes in canning jars for over

3 years and haven't poisoned anyone so far. :

3 inches larger in circumference than the lid

8/31/93 From: Jean Cody