Pie in jars

[ddowty]

 

I haCanning Breads and Cakes ?
COOPERATIVE EXTENSION SERVICE " THE UNIVERSITY OF GEORGIA
College of Family and Consumer Sciences
and the College of Agricultural and Environmental Sciences Cooperating
Canned breads and cakes in glass jars surfaces are popular gift-giving ideas.
The bread or cake is not really home-canned. It is baked in an open glass canning jar
and then covered with a canning lid; there is no further canning process given to the
product.
Canned breads and cakes are not recommended for home cooks or canning;
choose cake or bread recipes that you can freeze. Many cake and quick bread recipes
contain very little or no acid and thus have the potential for supporting the growth of
hazardous bacteria, such as Clostridium botulinum, if they are present inside the
closed jar. C. botulinum causes an often fatal foodborne illness, called botulism. Given
that many of these bread and cake recipes have been shown to be low in acid, the
major barriers to prevent microbial growth are limited to: (1) the dryness of the product
and (2) the lack of oxygen inside the closed jar (because of vacuum seals). Recipe
variations such as the addition of fruit, zucchini, liquids, etc. all contribute to available
water for microorganisms to use. In addition, lack of oxygen alone does not prevent the
growth of all harmful bacteria. The vacuum seals do not remove all oxygen, so some
would still be available to the bacteria which do need it. ----I had baked some pies in jars to send to my grandson in Japan. They were really pretty and tasted good but before I sent them to him I searched articles about the safety. I found a lot of negative remarks about their safety because it take a while for them to get to Japan from the Us. This is one of the articles.