gg, I don't know the answer to your question (most baking is a lot hotter than the jars get in my BWB canner but presumably pressure canners get hotter so maybe the jars can take it?), but it made me think of the veggie cookbook Laurel's Kitchen (which was very popular when I was in college and learning to cook), which talks about baking bread in coffee cans.

I was intrigued enough to try it, and it works great, producing fun, cylindrical loaves that make disc slices. To this day I picture banana bread that way.

Looking forward to hearing about the canning jar baking,

Zabby

I do too, Zabby. I was thinking that the size would be about perfect for a "taste" of the bread without leaving portions to dry out, etc. Seems like the jars would keep the bread moist too. Now I'm intrigued by the coffee can idea too ;) Lori

Me too! I heard about this years ago and was interested then and am now too.

Here's a webpage that summarizes the issues with cakes in jars. Basically it comes down to 1) Jarden, etc. does not warrant the jars for this usage and assumes no liability 2) Sealing the warm cakes in the jars presents certain food safety risks.

(I do think it's silly to warn people to use oven mitts when removing the hot jars. Only if you're not in your right mind would you grab anything hot out of the oven!)

That being said, it seems if you want to bake small cakes (i.e. pint-size) in jars, let them cool, apply a lid and refrigerate or freeze, they're fine.

Maybe someone with some experience actually baking in jars will come on and share. I never have because it just seems so much simpler to me to bake in small loaf pans, wrap and freeze. I also get loaf-cake-size paper liners (like cupcake liners) at a cake-decorating store. They come in white and red (seasonal) and make it so easy to gift. Pan cleanup is super-easy and I can wrap the loaf with its paper or place it in a cellophane bag with a bow.

(Sorry, kind of OT there.)

Carol

Here is a link that might be useful: Cakes in Jars

I can't imagine baking in a canning jar. I have baked breads in the small coffee cans. They work beautifully.
I coated the inside with cooking spray. Run a knife around the inside after baking and the loaf should pop right out. If in doubt, place a small circle of parchment or waxed paper in the bottom.

would anyone have a recipe for coffee can bread?

Yes, it works.
A couple of years ago, I made brownies in a jar and gave them as gifts.

It was a lot of fun and the brownies (more like a rich/dense chocolate cake, no frosting) were really good.

The jars function just like a glass baking pan. Think of them like great big muffin pans!! LOL

My recipe called for baking in the jars, then as soon as they come out of the oven, you put the 2 part lids/rings on. A vacuum was created as it cooled.

Now, I'm sure this probably isn't "approved" by any canning site, university, or the USDA...........so bake at your own risk!! If refrigerated or frozen there wouldn't even be an issue, but the recipe I used said they were shelf stable.

I'd have to really hunt to find it again but I think I got it off the internet.
Deanna

We've made great brown bread by baking in empty cans. This is a traditional method of cooking the bread to serve at bean suppers in the northeast.

They are not shelf stable if they have the lid put on them when hot. Think of the ingredients, things not safe for canning.. flour, oil, maybe butter, eggs.
Then, to seal that all in a jar, botulism can grow.
Here we adivse people not to bake in them, due to the risk of the breaking glass. However, if you do bake them, let them cool completely, then put the lid on. Store only 2-3 days in the fridge or freeze for longer storage.

Commercially, some companies have sold these, but they have special preseratives that they must use in them.

Cans do work well. You can use small clay flower pots that are seasoned with Crisco and baked, but they still must be lined with foil before you bake in them as the clay contains lead. We did this last year in our Gifts From the Kitchen class at the extension office.

I think I'll stick to the traditional pans. Thanks for the info.

Thanks for the memory, malonanddonna. I loved my mother's steamed Boston Brown Bread. A really simple food but very hard to beat.

Carol

Here is a link that might be useful: Boston Brown Bread

I did do some more research and found all the things Linda Lou mentioned to be true too.

Don't think I'll be doing that anymore!!!
Glad I didn't kill anybody!

Deanna (who should know better than to believe some of what's on the 'net).....shamefully going back to reading posts........... :+(