Applesauce cake in jars
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Applesauce cake in jars
  Canning    Cakes  
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14524. Report a problem with this recipe.
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      Title: Applesauce cake in jars
 Categories: Desserts, Fruits, Canning
      Yield: 1 Servings
 
      1 x  ELLIE COLLIN CMKD93F
    2/3 c  SHORTENING
  2 2/3 c  GRANULATED SUGAR
      4 ea Large EGGS
      2 c  APPLESAUCE
    2/3 c  WATER
  3 1/3 c  ALL-PURPOSE FLOUR, sifted
    1/2 t  BAKING POWDER
      2 t  BAKING SODA
  1 1/2 t  SALT
      1 t  GROUND CINNAMON
      2 t  GROUND CLOVES
    2/3 c  NUTS; chopped,optional
 
  Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars,
  lids and rings by boiling for 10 minutes. Remove the jars and allow
  to air-dry and cool. Leave the  lids and rings in the hot water until
  ready to use. Once the jars are cool enough to handle, grease them
  (use a pastry brush) with shortening (DO NOT use Pam or Baker's
  Secret); set aside. Cream together the shortening and sugar. Beat in
  the eggs, one at a time, until the mixture is light and fluffy. Add
  the applesauce and water; set aside. In another bowl, sift together
  the flour, baking powder, baking soda, salt, cinnamon and cloves.
  Blend dry ingredients into the applesauce mixture. Fold in the nuts.
  Pour batter into the jars, filling them about 1/2 full. Place jars
  onto a cookie sheet or they'll fall over. Bake in a preheated
  325-degree oven for 35-40 minutes or  until a pick inserted deep into
  the center of each cake  comes out clean. Remove jars from the oven,
  one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid,
  then a ring on  top and screw down tightly.
   Place jars onto your counter top to cool. You'll know when the jars
  have sealed, you'll hear a "plinking" sound. If you missed the sound,
  test them by pressing down on the lids once the jars have
  cooled--they shouldn't move at  all.
   Store jars in a cool, dry place. They should keep for about a year.
  I've only been able to keep them for a few weeks, they don't last
  that long around here. They're wonderful for last minute gifts,
  especially for single friends.
 




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Recipe ID 14524 (Apr 03, 2005)

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