- Make the cake according to package instructions or recipe.
- Grease the jars.
- Put cup of batter in each jar, keeping the rims of the jar clean. Fill half the way.
- Place the jars on a cookie sheet - to avoid tipping over - bake at 350 for 30-35 minutes, or until an inserted toothpick comes out clean.
- While baking, boil jar lids and rings in the water.
- When cake is done, take one jar out at a time and cover it with a hot lid. Screw on the jar ring, tightening it slightly.
- The lid will seal as it cools. Listen to hear them -ping- as they seal. If they don't wait until cool and then press the top of the lid.If it doesn't move at all, it is sealed.
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- As the cake cools, it will pull away from the jar and shrink slightly. That's ok. It will let the cake slide easily out of the jar. Tighten the rings.
- Unsealed jars should be sotored in the fridge and eaten within 2 weeks. Sealed jars can be stored in freezer, however, they should last sealed and unrefrigerated for quite a long time.
- Do not frost the cake in the jar!
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