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These are great to send abroad to sailors on deployment.

Here are a couple of Links for recipes and instructions:

Tip: Pie in a jar - I bake my crust a few minutes before adding the filling just to firm it up and start the baking proceess for a more crisp crust.
Before baking make sure jar rims are wiped clean for sealing lids when they are done baking.
AS Soon as I took them from the oven I put the canning lid/rings on to seal them..carefully wiped the edges so I could get the ring on, let them cool. They sealed up nicely. checked the lid to make sure there was not movement the next day. wrapped them in bubble wrap, placed them in the center of a box added other edibles to pad them & to keep them from shifting in the box and took them to the post office.

Cake in a jar website:

all the directons are on this website...very popular..

VERY IMPORTANT key is to have clean jar rims before wipe off any cake batter that may have gotten on the jar rim so lids will seal. Put lids and rings on jars as soon as they come out of the oven. The heat is what "seals" the lids on.

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Replies to This Discussion

Holding on to this recipe Angie - for our first deployment! Sounds yummy.
Angie, I just found that recipe on last week and made my first batch Sunday; aren't they great?!

I love these! This version makes single-serving pies-in-a-jar. The jars are perfect single-serving size, 1/2 pint wide-mouth jars - got mine at Ace Hardware.

EASY and quick to make - and I'd never made piecrust before. I've made them twice now, and so am adding my tips to the recipe directions, in case you're like me and not an experienced baker -

* The dough recipe lines four jars.

* One can of pie filling fills four jars (I used Comstock apple pie filling, $1.77 at Walmart vs $4.49 at Safeway).

* Put the Crisco in the freezer the night before you make them. Cut the shortening in thoroughly, using two knives.

* Measure out the water before you start and chill in the freezer.

* Rolling out the dough: put a sheet of waxed paper down, then the dough, then waxed paper on top, then roll it out thin, about 1/8". A trick to keep the bottom sheet of waxed paper from moving: moisten the countertop first. I use a wooden cutting board and don't need to moisten it.

* Cut little strips of dough, peel off the waxed paper and pat into the jar (it's like patchwork, doesn't have to be perfect).

* For the 'topper' - just use a knife to cut the heart (or whatever). The website has tips for doing lattice, too. Make sure it's at least 1/4" below the top of the jar. Bake 45 - 50 minutes, till the crust is golden. Wipe off any spill-over and seal when hot. Be sure the center of the lid 'pops' down so lid is flat, indicating a vacuum seal, as Angie says. I took these photos Sunday -

WOW! How cool is this. How fun! Thank you.
I have some more "jar" recipes, some where on this site, LOL. How fun. Love the pictorials!

Really awesome ideas.  I will give it a try!

This is a fantastic idea! My daughter is over 10,000 miles away on her birthday this year. I was wondering what to send.
Do you know if t is possible to do with cheesecake? Since it is sealed, I would think refrigeration wouldn't be necessary.
This is what I was looking for my son will turn 21 out at sea now I can send him a cake. How long do they last and do they get soggy from condesation. Thanks ! : D
OMG that is so neat! My son is deploying soon and this will be used many times!! Thanks for sharing
I am so excited!! I found people that have made pumpkin pie in a jar works great. They can be sealed when hot, so the pie will stay fresh. The site said that the pie stays good for up to 3 months. Going to make some pumpkin pie for my step-son and ship them off, so he gets them by Thanksgiving. Any other ideas would be great.
The pumpkin pie stays fresh without refrigeration? That would be great! My daughter loves pumpkin pie!
I know the local grocery stores do not refrigate the ones they sell. I ran to the store and got a dozen half pint jars with wide mouths. I also started a page on Facebook, for recipes, photos and my progress. This ought to be good for a laugh at least. Will keep everybody posted on my progress. Going to try some pumpkin bread in a wide mouth pint jar too.


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