cake/pie in a jar directions

[Elane]

for any that want to make something very much welcomed on the ship, last time around. I found this site on the web, I've added some comments about when I tried it.

www.lloydandlauren.com/2008/03/02/simple-simon/
it talked about freezing & baking later. I didn't. I had the pint wide mouth Mason jars.. Made up the crust.. it took me about 3 pies worth of crust. pressed it inside the 6 pint widemouth jars...tried to make it even leaving some room at the top will need for top crust.  (suggest bake crust a little before filling will make less doughey)  I used a 3# bag of apples, pared, sliced filled, squished, etc as many apples in each as I could then added the syrup from (used 1/3 of amounts for recipe) topped with a crust with a hole cut in to vent.
I baked the apples in the syrup, w/crust in the jars about 40 mins.. til the crust looked golden brown. I had them setting on a cookie sheet to make easier to remove from oven and keep any run over from the bottom of the oven.
AS Soon as I took them from the oven I put the canning lid 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. The recipe talks about them having a several month shelf life.. but I don't think they lasted that long when the ship got the box.     Hope you can get these website to work for you.

Cake in a jar website:   http://allrecipes.com/Recipe/Cake-in-a-Jar/Detail.aspx  all the directons are on this webiste...very popular..VERY IMPORTANT key is to have clean jar rims before baking...so wipe  off any cake batterthat may have gotten on the jar rim so lids will seal.

I sent apple pie in a jar and apple crisp as well as brownies in a jar to him last time out.  The apple crisp was just the apple pie filling cooked/canned in the jar with the "crisp" in a separate vacuum sealed pkg (like from "seal a meal") that he could add once he opened the jar.  He complained that the pie crust was mushy ...so that is why I recommend baking the crust before filling.