Ingredients
- 8 jar Ball (#14400-81400), (12 ounce)
- 8 x New lids - do not use old ones
- 8 x Rings okay to use old ones
- 1 c. Raisins
- 2 c. Unbleached flour
- 2 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 2 tsp Cloves
- 2 tsp Cinnamon
- 1 tsp Ginger
- 4 x Egg whites, whipped
- 2 c. Granulated sugar
- 1 c. Margarine, softened
- 2 c. Pumpkin
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Bread In Jars: Pumpkin Spice
Servings: 8
Directions
- Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in warm soapy water and let drain, dry, and cold to room temperature. Generously prepare inside of jars with margarine. To prepare batter, combine raisins, flour, baking soda, baking pwdr, salt, cloves, cinnamon, and ginger in a mixing bowl. In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter among 8 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or possibly they'll tip over) in the center of oven. Bake 40 min. Keep lids in warm water till they're used. When cakes are done, remove jars that are Warm from oven one at a time. If rims need cleaning, use moistened paper towel.
- Carefully put lids and rings in place, then screw tops on tightly shut.
- Place jars on a wire rack; they will seal as they cold.
- Once jars are cold, decorate with round pcs of cloth. Unscrew the ring
- (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired
- (example pinking shears).
- NOTES : There's no need to chill them, they keep well in pantry for 6 months.
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