Sunday, November 2, 2008

Mmmm...banana bread! (but not all for me)

Ok, so maybe I had to open one up to make sure it came out good. ;) Today I baked a double batch of my famous Banana Bread- but I baked it in 8 wide mouth pint sized canning jars. They baked for the same length of time as a regular loaf.
  • Make sure that you grease the insides of the jars well.
  • After filling the jar 1/2 full with batter, wipe the rims REALLY well.
  • Wipe the rims again immediately after removing the jar from the oven.
  • Immediately place the lid and screw on the ring after wiping the rim.
  • Downside: These do not keep like regular canned foods. I will be freezing them until it's time to hand them out. They're only good out for about a week in a jar.
I used leftover PAPER- that's right, PAPER! It looks deceptively like the old fabric way of covering the top. I cut an 8x8 square of paper and pressed it over the cooled jar. Hang a cute tag on the bow. I also cut out circles to label the tops with the name of the bread.