Preparing Jars and other containers for Gifts

Read the appropriate instructions for the type of gifts that you will be using your gifts in.

Preparing Jars for dry mixes

Wash Jars, Lids and Rings in hot sudsy water.   Rinse well.  Then sterilize everything by placing jars, lids and rings in a large pot.  Fill the jars and cover with water to 1 inch above the tops of the jars.  Bring water to a rolling boil and boil for approximately 10 minutes.  Turn off heat. When the water has cooled very carefully remove jars, lids and rings from water. Put a clean cotton dishtowel on a cookie rack then place the jars upside down on the covered cookie rack including the rings and lids.  Lids should be placed to make sure that the water drips downward.  The dishtowel will catch all the water from your just sterilized jars.  Make sure that your jars are totally dry and free from moisture before filling with ingredients.

Cookies In Jars Instruction
submitted by Catherine

Most recipes use only 1 quart wide mouth canning jars. When adding the instructions make sure you add the following:

• use only Butter or Margarine DO NOT USE DIET MARGARINE

   it will not work in the recipe.

• Be sure to line your cookie sheets with parchment paper

  which you can find at a baking supply store, DO NOT USE WAXED PAPER.

• You can use cooking spray or lightly grease cookie sheets with Crisco.

These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like too.....Store in a cool dry place away from a heat source so condensation and clumping does not occur.

Preserves

When you have gathered all your ingredients and equipments, inspect the rims of the jars to make sure there are no small chips or cracks. Wash in hot soapy water, rinse well.  Place in pot and cover with water, boil gently for 15 minutes. Turn off heat and let stand in the hot water until about 5 minutes before you are ready to fill the jars.

Place the jars upside down on a clean towel to drain dry. They should still be warm when you are filling them.  Lids should be warm when they are placed on the jars. Place the lids in a small pot and cover with water. Heat for a few minutes until warm but do not boil
the lids.  It is important that the bottles be warm when filling.

Fill the jars to within 1/4 inch of the top, or there will be too much air and lessen the chances of a good seal.

After filling the jars, wipe the rims carefully with a damp cloth to remove any food and then top with the warm lid and attach the ring.   To seal - Place covered jars in large pot.  Cover and boil for about 5 minutes.  Promptly turn off heat and remove pot from element.  Carefully remove the jars unto cloth covered table top.  Once cooled it is ready for gift giving.  As the jars seal you should hear a "ping" sound, this will let you know that it has sealed properly.  If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.  If sealed properly the jars when opened should have a popping sound.  Keep finished preserves in cool and dry area for storing.

Cakes/Breads Baked in Jars

ANY quick bread-type cake can be baked in canning jars.  Baked Breads and Cakes in Jars can be stored safely just as you would any other home canned food, in a cool, dry place. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for up to one year. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer. If you do not choose to freeze your cakes, be certain to check the seals on your jar cakes about once each month. If jar cakes are not stored in a cool, dry place, which is out of direct sunlight in a dark area.  Do not store near your oven.  The change in temperature could cause the seal to break.  If you're not certain about the seal,  push on the center of the seals, to make sure they are secure a seal which does not have any 'give' should be fine, while a seal which will dent up and down is no longer secure, and the cake should be thrown away immediately. Be sure to pass any storage tips on to the 'receiver' if you give the cakes as gifts.

Use the wide-mouth pint size jars.  These are easier for filling.  Sterilize jars in boiling water for 15 minutes or run them through a  your dishwasher in the sani-cycle. Remove and allow to air-dry. Make sure that you bake your cakes at the recommended temperature for as long as the recipe indicates. Under-baked cakes could contribute toward food poisoning as the batter may not have thoroughly cooked in the middle.  The baking times will vary--the moistness of each cake recipe will determine the time.   Start
checking the cakes at 25- 30 minutes and go from there. 

A simple circle of cloth placed between the seal and the ring (of a two-part canning lid) makes a pretty effect and you can also tie a ribbon around the ring.  Add a wad of cotton or batting in the center of the lid makes a nice effect.  You can glue on dried flowers, ribbons, on the sides of the rings.  Use fancy edged scissors or pinking shears so the cloth doesn't unravel.  These make wonderful Christmas gifts and you can start up to 5-6 months ahead!
 

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