Cakes in a Jar (Reba)

Make these ahead for an easy holiday treat for your family or use them for gifts.












Pumpkin Spice Jar Cake Recipe
8 (1 pint) canning jars) 1 cup raisins (opt.)
1 cup walnuts (opt.) 2 cups flour
2 tsp. baking soda 1/4 tsp. baking powder
1/2 tsp. salt 2 tsp.ground cloves
1 tsp. ground ginger 4 eggs
2 cups sugar 1 cup vegetable oil
16 oz.can pumpkin

Wash jars, allow jars to dry. Once dry, generously grease the inside of each jar with shortening.

Preheat oven to 325 F. Coarsely chop the raisins and walnuts; set aside. Sift together the dry ingredients in a large bowl. Add raisins and nuts; toss lightly to combine. In a separate bowl, beat eggs at high speed until thick and lemon colored, about 3 minutes. Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.

Divide batter among jars (about 3/4 cup). Wipe batter from the rim of the jars. Place jars on a baking sheet, and bake 35-40 minutes or until a pick inserted into the center of each jar comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.


Carmel Nut Cake in a Jar Recipe

2 cups packed brown sugar 2/3 cup white sugar
1 cup butter, softened 4 eggs
2/3 cup milk 1 tbsp. vanilla extract
3 1/2 cups flour 1 tsp. baking powder
2 tsp. baking soda 1 tsp. salt
1 cup chopped walnuts 8 straight sided wide mouth pint jars

Wash jars. Boil lids and rings and leave in water until the cakes are done. Preheat oven to 325 F. Dry jars, and when they are room temperature grease the inside with shortening.

In a medium bowl sift together the flour, baking powder, soda, and salt and set aside.

In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well. Add flour mixture and blend with a large spoon. Gently fold in nuts.

Place 3/4 cup of batter into each of the jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 F for 50 minutes or until a toothpick inserted into center of cake comes out clean.

Put lids and rings on jars while they are still hot. (Make sure jar rims are clean before sealing)

Easy Crock Pot Enchiladas (Joycelyn)

1 (10 count) package frozen Chimichangas
1 (16 ounce) can enchilada sauce
(I use 1 pint of my Homemade Enchilada sauce posted on this blog)
2 cups shredded cheese
sour cream (optional)
salsa (optional)
Put a little bit of enchilada sauce in bottom of crock-pot. Then layer Chimichangas then sauce. There is no right way to do this, just make sure there is a little of sauce on each Chimichanga.
Cook on low for 4-5 hours or on high for 2-3. Top with cheese and serve.
Serve with Sour cream and Salsa if you wish.

****I do this with FROZEN Chimichangas, mild enchilada sauce, and mexican blend of cheese. You can also use frozen burritos. You can use larger cans of enchilada sauce if you like them a little more moist.

Green Tomato Relish (Mary)

2 quarts green tomatoes chunked
2 cups cut up onions
¼ cup hot peppers
2 cups sugar
2 Tbs. salt
2 cups white vinegar
1 tsp. celery seed
Put tomatoes, onions, peppers in a large pan. Then mix remaining ingredients and bring to a boil. Pour over tomatoes and bring back to boil and bottle. Place in hot bath for 15 minutes.

Mint Jelly (Cindy)

4 1/2 C. water
3 C. Packed fresh mint crushed (5 C. equals 3 packed C.)
7 C. sugar
1/4 C. lemon juice
2-4 drops green food coloring
2 3oz. packages liquid pectin

In large sauce pan bring water and mint to boil, remove from heat cover and let stand for 15 minutes. Strain, reserving 3 1/2 C. liquid. In large pot combine sugar, lemon, food coloring and reserved liquid. Bring to boil, cook and stir for 1 minute, add pectin, bring to boil, cook and stir for 1 minute. Remove from heat and let stand for five minutes. Skim off foam, pour hot liquid into jars. Process for 10 minutes. Yields 11 1/2 pints.

Spaghetti Sauce on Pizza (Reba)

Waiting for recipe

Mandarin Sauce (Peggy)

x by 10 makes 22 pints or 11quarts

1 c tomatoes chopped
1/2 c applecider vinegar
1/2 c onion chopped
1 1/4 c sugar
1 pinch ginger
1 T soy sauce
1/2 can crushed pineapple
2 pinch cayenne pepper
1/2 t or less salt
1/2 c green pepper chopped
Combine all but pepper. Bring to boil and simmer 20 min.
Thicken with a mixture of cornstarch and water. Gravy like consistency is needed. Add pepper and simmer 10 min.
Pour into prepared jars and seal. Process for 10 min.

Cooking options:
Pour mandarin sauce into crockpot and while heating up
brown pork chops, chicken or meatballs. Throw into the
sauce and simmer while you're at church dreaming how good it will be! Prepare rice to go with it and maybe some
homemade rolls that you learned how to make at our wonderful COOKING CLASS!!!

Dill Pickles (Joycelyn)

23 small pickling cucumbers (number depends on size)
1 cup salt
1 1/3 qt vinegar
2 2/3 qt water
(vinegar and water should make equal 1 gallon when combined)
Place dill and one pickling onion and one clove of garlic per quart jar. Wash cucumbers and pack them tightly into the jars.
Boil vinegar, water, and salt 3 minutes and then pour over cucumbers in jars.
(Make sure mixture continues to boil while you are pouring over jars.) Place hot canning lids on jars and tightly screw on rings. (I prefer to use wide mouth jars as it is easier to pack the cucumbers in the jars)
This recipe does not require you to cold pack or pressure cook to process. We have used this recipe for 3 generations and no one has died or been sick so it must be safe.

Chili Sauce (Joycelyn)

8 qts of peeled tomatoes(mash them)
6 green peppers chopped
4 large onions chopped
1 1/2 cup sugar
1 teaspoon cloves
2 teaspoon cinnamon
1/2 c vinegar
1/3 cup salt
Put all ingredients in a large heavy kettle. Boil for 2-3 hours or until thick. Stir often towards the end as it will being to stick to bottom of pan and may scorch. Pour in sterilized bottles and seal.
To serve as in the picture, pour chili sauce over 1 8oz square of cream cheese and top with cooked shrimp. Serve with crakers. Chili sauce is very good with fried eggs too. Use any place you would use kechup

Caramel Apple Jam (Joycelyn)

6 c Apples peeled sliced cubed
½ c water
½ tsp butter
1 pkg .pectin (1 ¾ oz)
3 cup sugar
2 c packed brown sugar
½ tps. Ground cinnamon
¼ tsp Ground nutmeg
Place apples, water, and butter in a pan and boil until apples are soft. Cook on low heat.
Bring to rolling boil and add sugar, cinnamon & nutmeg. Remove from heat and skim off foam. Seal
Makes 7 half pints. To serve use as other jams and jellies or heat and pour over pancakes for a syrup.

Zucchini Relish (Toni)

10 c zucchini
5 c onion
1 c red and green peppers

Ground course and pour into a large pot or cooler. Add 5 T salt (triple recipe=1/2 c). Cover with water. Soak overnight.

Drain and rinse until water runs clear. Pour into extra large cooking pot. To this add:

21/4 c vinegar (white or cider)
1 T dry mustard
3 1/2 c sugar
1 t nutmeg
1 t tumeric
2 t celery seed
1/2 t pepper

Cook until onions are clear, about 20 minutes after pot starts to boil.

Keep jars and lids in hot water. Fill (leaving 1/2" head space), seal and turn jars upside down for 5 minutes. Turn upright again and, when cooled, tap lids to be sure they are sealed. Mark with date. Store in cool, dark place.

Canned Apple Pie Filling (from Patty F.) (Gail)

Fill 7 quart jars with sliced apples.
In large kettle bring to boil:
9 cups water
3 1/2 cups sugar

In large bowl mix together
1 cup sugar 1/2 tsp. cloves
1 cup cornstarch 1 tsp. almond extract (I don't use)
1/4 tsp. nutmeg 1 cup cold water
2 tsp. cinnamon 1/4 tsp. salt
3 Tbsp. lemon juice

Stir above mixture into water and sugar mixture. Cook until clear. Pour boiling mixture over apples in jars. Seal and process in water bath canner 25 min.

(For canned peach pie filling omit cloves and almond extract)(for apricot pie filling, no cloves, almond extract, cinnamon or nutmeg)

Tomato Soup (Kris)

14 Quarts tomatos, washed, cored and quartered
7 Large onions
Whole stalk celery chopped
14 sprigs parsley
3 bay leaves

Put all in large kettle and cook til veggies are tender. Run through victorio strainer. Put puree back in kettle. Make a paste with 14 TBS flour, 14 TBS butter, 3TBS salt, add 2cs hot puree. Whisk well and pour into rest of puree. Cook till thick, Bottle and pressure at 11 lbs. for 15 min

Enchilada Sauce (Joycelyn)

7 quarts
45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups Chili Powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil


Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
Ladle into hot jars and process 30 minutes in a water-bath canner.

Peach Salsa (Carolyn)

6 cups peaches diced
1-1/4 cups Red Onion
4 Jalapeno peppers
1 Red Pepper
½ cup chopped Cilantro
½ cup white Vinegar
2 TBSP Honey
3 whole clove garlic
2 tsp cumin
½ tsp cayenne

Simmer and pack into jars for processing for 15 minutes in Hot Water Bath.