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This sounds like a great deal. I have to bake next week, and believe me, I'll be trying it. With the temps in the 90's and the humidity at 90% I don't bake too often in the summer. This way we can have fresh baked items for the rest of the summer without the heat from the stove. Thank you again.
I did this a couple times. The breads came out great, initially tasted really good, and the jars sealed. But after a couple of months, when I'd open a jar, the breads tasted musty--kind of like moldy, but there was no evidence of mold.
Maybe this is a silly question, but how do you get it out of the jar to eat? Or do you just eat it out of the jar?
I heard of a family that annually went to Alaska with lots of empty Mason jars to pack Salmon to bring back home. After years of doing this she learned of the idea of "bottle bread" and began filling all those jars with bread for her trips North.
To answer the questions on getting it out of the jar, you use wide mouth pints their straight up and down, they do not curve in.
The question about the mold, the only time I had an odd taste was when I over flour the jar, I have never had any mold on any of my items, even the 2 I found after 5 years, no I didn't eat them.
Maybe it has something to do with the density of the bread/cake or the temperature it is stored at, but mine developed a moldy taste after a relatively short time too. (But, in the summer, it gets over 100 degrees for a period of time here.)
Anyway, if yours keep, these are great for lunches and trips, not to mention, gifts.
Please, please don't ever do this!!! It's so dangerous. The musty or moldy taste is mold. There is no acceptable way to can baked goods of any kind. Check with your county extension office or nchfp.uga.edu/
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