Canned Pumpkin Bread... Question!

[justusnak]

OK, So I saw on here someone said they "canned" pumpkin bread...basically baked it in the jars, and put the bands and seals on fresh from the oven. So, I did it...and they sealed. I did NOT put in raisins or nuts, as we dont like them. Now...a few questions...how long will these last on the shelf? Through to the Holidays?? Another question, would it be possible to do Banana Nut bread this way as well?? Anyone tried it? What would the shelf life be?

 

[PamsPride]

Hmmm....this sounds good to make! I want to know the answer too!

 

[lalaland]

must be your turn to share a recipe!

 

[justusnak]

I just used my regular pumpkin bread recipe..filled the jars half way...and baked. Then as they came out, I capped them. They sealed!! Now I just need to know how long they will last on the shelf, and so I dare try banana nut bread!?? LOL

 

[lalaland]

so is there a lot of air space between the top of the bread and the canning lid?
think I'll have to google this, it sounds both amazing and bizarre!

 

[sufficientforme]

It is quite popular but it is not considered a "safe" canning practice.
http://extension.psu.edu/food-safety/food-preservation/faq/canning-breads

 

[freemotion]

My take on it is to use it as soon as you would uncanned breads/cakes/brownies....within a week or less. Banana bread can sit on the counter, well wrapped, for a few days, so can the canned version. Maybe a little longer canned. It probably gives you a nicely packaged snack for lunches that stay fresh longer than a loaf would, and packed in glass, so win-win. I'd personally avoid keeping it longer than a week or so. But that's just me.

 

[justusnak]

Thanks Free, I was hopeing you would chim in!! Being that you are the "food guru" and all! I will take your words to the bank, and start eating it TONIGHT! LOL

 

[freemotion]

Eating up the pumpkin bread....a tough job, but somebody has to do it!

 

[Rebecka]

How long will it keep? well, the curiosity got to me and I recalled I had one lonely jar left of zucchini bread that I did back in April. It was a bit soggy, but tasted good with the hot pepper jelly

I use eggless recipes for canning breads whenever possible. I also only do pint jars. I know lots of folks who are comfortable doing quarts, but if the center does not get done, you have to toss lots more. I cook longer at lower temps as well. Then in the last 10 minutes jack up the temp by 25 degrees.