Home Canning Cake Recipes

HOME CANNING CAKE

Steps:

• Prepare cake batter according to package directions; pour into two greased 9-in. square baking pans and two greased muffin cups. Bake the cakes at 350° for 25 minutes and the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small microwave-safe bowl, combine chocolate chips and cream. Microwave on high for 30 seconds or until chips are melted; stir until smooth. Refrigerate for 20 minutes or until cool. Beat on high speed until soft peaks form. Place one cake on covered board; spread with chocolate mixture. Top with remaining cake. , In a bowl, whisk water, meringue powder and extract until powder is dissolved. Place confectioners' sugar in a large bowl. Add meringue mixture; mix until well blended and a very stiff dough forms, about 1 minute., Place 1/4 cup fondant each in two bowls; tint one pink and one green. Place 2 tablespoons in another bowl; tint gold. Place remaining fondant in a bowl; leave white. Cover bowls with plastic wrap when not in use. , Set aside 2 tablespoons white fondant. On a work surface heavily dusted with confectioners' sugar, roll out remaining white fondant into a 12-in. square. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth sides and corners around cake. Trim any overlapping fondant with a pizza cutter., For jar label, shape the reserved white fondant into 2-1/2x1-1/2-in. oval. Shape 1 tablespoon of pink fondant into a 1-3/4x1-in. oval. Place on white oval; set aside., For canning jar, cut a thin slice off the top of cupcake. Cut each cupcake in half from top to bottom. Referring to photo at left for position, stack cupcake halves and place cut side down on one side of cake. Shape remaining pink fondant around the three bottom halves; trim. Place label on jar., Using a toothpick or thin brush dipped in green food coloring, write "Jam" on the label. For jar lid, shape the gold fondant and place over fourth cupcake; trim. Using a toothpick, press 1/2-in. lines into jar lid., Roll out green fondant to 1/8-in. thickness. Using 1-in. alphabet cookie cutters, cut out letters to spell "Recipe". Center near the top of cake. Cut remaining green fondant into 1/8-in.- to 1/4-in. wide strips for recipe card lines. Place on cake next to jar. Cover and refrigerate until serving.

EASY HOME-CANNED SAUERKRAUT

Steps:

• Inspect 4 half-gallon glass jars for cracks. Clean jars and place right-side up on a rack in a large pot. Fill the jars and pot with water to 1 inch above the tops of the jars. Bring to a boil. Boil for 10 minutes, then remove jars.
• Firmly pack cabbage into the sterilized jars to within 2 inches of the top; you may only fill 3 jars. Add 2 tablespoons pickling salt to each jar, then pour in water to within 1 inch of the top. Place a clean paper towel on top of each jar and secure a rubber band to keep it in place.
• Set jars in a baking dish (in case brine bubbles over during fermentation) at room temperature, and allow to sit for 6 days. Each day, skim and discard any mold from the surface, and press cabbage down under the liquid with a spoon. Replace paper towels if necessary.
• When sauerkraut has fermented, inspect 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm soapy water.
• Skim and discard any mold from the surface of the sauerkraut. Firmly pack sauerkraut into the hot, sterilized pint jars to within 1 inch of the top. Pour brine over the sauerkraut to within 1/2 inch of the top. Wipe rims with a clean damp cloth. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.