Pint Sized Carrot-Raisin Bread Print this Recipe
2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins
You will need 6 wide-mouth
pint-size canning jars, metal rings and lids. Don't use
any other size jars. Sterilize jars, lids and rings
according to manufacturer's directions. Grease inside,
but not the rim of jars. Cream sugar and shortening,
beat in eggs and water, add carrots. Sift together
flour, cloves, cinnamon, baking powder, baking soda and
salt; add to batter. Add raisins and mix. Pour one cup
of batter into prepared jars.
Do not use more than
one cup or batter will overflow and jar will not seal.
Place jars evenly
spaced on a cookie sheet. Place in a pre-heated
325-degree oven for 45 minutes. While cakes are baking,
bring a saucepan of water to a boil and carefully add
jar lids. Remove pan from heat and keep hot until ready
to use. Remove jars from oven one at a time keeping
remaining jars in oven. Make sure jar rims are clean.
(If they're not, jars will not seal correctly) Place
lids on jars and screw rings on tightly. Jars will seal
as they cool. Cakes will slide right out when ready to
Unsealed jars should be
stored in the refrigerator and eaten within 2 weeks.
Sealed jars may be stored with other canned food or
placed in a freezer. A properly sealed quick bread will
stay fresh for up to one year. The cake is safe to eat
as long as the jar remains vacuum-sealed and free from
mold. If you are concerned about the safety of storing
your cakes, an alternative is to store them in the
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