Bake in a canning jar ??

4boys2

11 years ago

I've googled around and found the site attached~
Just wondering if anyone here has done this
or has some ideas for me.

I would like to do a cheesecake .
Dumb idea ?

Here is a link that might be useful: http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/

Comments (7)

readinglady
11 years ago
They are cute as all-getout but Ball doesn't recommend this. Those jars aren't designed for dry heat. In lieu of that I'd purchase some Pyrex or similar ramekins.

I know the poster says she's never had one break, but it only takes once and could be a nasty experience.

Carol
bulldinkie
11 years ago
Ive done it ,kinda neatjust get out a cake icing it slice.Its been years but yes Ive done it with no problem.Its not like its in oven long,
I used pint jars.
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I didn't realize that there was a difference in a pressure canner and a pressure cooker. Yep big difference. That is why you see the smaller ones sold labeled as "pressure cookers" while the large ones are labeled "pressure canners". I've been canning in a pressure cooker with a 10 psi. What will that do to the food? It isn't the # of lbs. that is in question, it is the processing times. Using a small pressure cooker to process means that your foods weren't processed long enough. Since the small cookers heat up and cool down so much faster the amount of time that the food is actually processed is shortened by as much as 10-20 minutes. EX: if the recipe calls for PC @ 10 # for 30 mins. the actual processing time is more like 60 mins. That 30 mins. in the recipe begins only after the canner has come to a boil, vented steam well for 10 mins, the weight is put on, and the canner comes up to 10 lbs. You then run it for 30 mins. turn it off and let it cool down to zero, remove the weight, wait 10 mins. then remove the lid. So the actual processing time from the time the jars go into the canner until they are removed is almost 60 mins. Your little cooker cuts that time by almost half. See the problem? Dave Here is a link that might be useful: NCHFP - How to Pressure Can Guidelines
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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
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annie1992
11 years ago
I agree withCarol, it's a bad idea and not recommended by the manufacturer or the jars.

So many people here have said that their Pyrex or Corningware or Visions cookware just "exploded", and some have caused injury. Elery had a Visions saucepan shatter on the stove and send shards throughout his kitchen. Minor injuries but a huge mess.

I would not want to try something that even the manufacturer says is unsafe, given the fact that glassware meant for that purpose has broken.

Annie
azzalea
11 years ago
It's really not worth taking that kind of chance with your family's safety (a tiny shard no one sees, getting into the food could be life-threatening), nor with wasting your good ingredients and canning jars.
grainlady_ks
11 years ago
Yet one more person suggesting you avoid baking in canning jars. I teach food safety classes and this one seems to be one people just seem to love to take chances with....

There's a reason the manufacturer of the jars don't advise it. People do all kinds of unsafe things in the kitchen, and for the most part get away with it. So just accept the consequences of your actions when it doesn't go right, and please keep children and pets away from the scene of the potential accident. And an even worse idea is canned bake cake and quick breads in the oven. -Grainlady

Here is a link that might be useful: Canned Breads and Cakes - Food Safety
4boys2
Original Author
11 years ago
OK~
I'm "canning" that idea...
Glad I checked-in before I exploded something.
I'm just a sucker for trying anything I find on the web.
Better stick to finishing the other 100 projects I started.
Thanks guys !
coconut_nj
11 years ago
Hmmm... ya know... I agree it's pretty risky buisness baking in the jars. However, if you are making cheesecakes, since it's quite common to bake them in a water bath, I think if you put the jars in a roasting pan with water about half way up the jars or so, it would be fine. Would cook the cheesecake more gently and also protect the jars. Just thinking.......

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Bake in a canning jar ??

Comments (7)

readinglady

bulldinkie

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annie1992

azzalea

grainlady_ks

4boys2
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coconut_nj

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Bake in a canning jar ??

Comments (7)

readinglady

bulldinkie

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annie1992

azzalea

grainlady_ks

4boys2Original Author

coconut_nj

COMPANY

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4boys2
Original Author