Posted 5/24/2013 8:51:12 AM
I place quick bread batter and cake batter in wide mouth jars that have been sprayed (no more than half full) setting 6 jars at a time in a cake pab for stability and easy removal from oven. As soon as they come out of the oven place flat canning lid on top and listen for them to ALL pop (less than a minute). Then put the ring on the jar.
When using this recipe I'll double all ingredants put in the jars to make double servings. Using just my original recipe these will keep on shelf (not frozen) for up 3 months making a great gift for eldery that don't bake anymore or as a gift for anyone. But using this recipe I will go for 2-3 weeks shelf life since it has the addition of the fresh apples and would include a snack Ziploc bag with each jar with the pecans and sea salt in the bag. To include the caramel flavor the recipe calls for, might try using a squirt or two or ten (I love caramel) of caramel ice cream topping on top of the baked product before placing the flat lid on the very hot jar.