Homemaking Divas

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Raisin Bread – Recipe can be store in a Jar

Cinnamon Swirled Raisin Bread in a Jar

Cinnamon Swirled Raisin Bread in a Jar



Raisin Bread in a jar recipe

Raisin Bread can be stored in a jar for 2 years

This Raisin Bread in a jar is easy to make and the end product looks like you spent the day in the kitchen.  The Raisin Bread recipe can be stored in a regular mouth canning jar in food storage and then easily mixed by hand or the dough can be made in the bread maker. I use to measure the ingredients every time I made a loaf and I made this recipe by hand but I am extremely busy now and need to manage my time so having bread recipes in a jar saves me a lot of time.   Jar recipes also save a lot of money because you can buy the ingredients in bulk.   Click this link to learn the basics instructions for making bread recipes in a jar.     LINK TO BE ADDED

Saf-instant yeast is used in this recipe.  It has a two year shelf life but when you purchase the yeast pay attention to the expiration date because you don’t want to purchase yeast that has been sitting on the store shelf for a long time.   The expiration date of the yeast will become the shelf life for the Raisin Bread in the jar. When the yeast is the first ingredient placed in the jar it will be the last ingredient to go in the bread maker pan.  Because the flour will separate the yeast from the water you can put the ingredients in the bread maker early in the day and set the timer so the machine will start later in the day.
To make the raisin bread you will remove the baggie of raisins and the baggie with the cinnamon and sugar from the jar and sit them aside.  Put 1 1/4 cup of warm water in the bread machine pan and then dump the jar ingredients into the pan.  Set the bread machine on the dough cycle.  (you will not be baking the bread in the bread machine).
When the dough is completed in the bread maker remove the pan from the bread maker.   Spray the counter top with non-stick cooking spray and then place the dough on the counter. Add the baggie of raisins on top of the dough and knead the raisins into the dough until they are evenly disbursed.  Spray the rolling pin with non-stick cooking spray and use your hand to smear the stray evenly around the rolling pin.   Roll the dough so that its the width of the bread pan and then 12-18 inches length. Place the baggie of cinnamon and sugar in a bowl and stir to mix well and then sprinkle the mixture over the dough.

Roll the dough into a loaf.  Spray the bread loaf pan with non-stick cooking spray and place the loaf of bread dough in the pan, placing the seam side down in the  bottom of pan.  Spray the dough with the cooking spray and then cover the pan with plastic wrap (to hold in the heat and moisture of the dough). Let the dough rise in the pan for about 30 minutes until it is double in size.

Remove the plastic wrap and bake the bread at 375 degrees for 35-50 minutes, until golden brown.  When you use bread pans that are darker in color, like the pans that are pictured, the bread will bake faster than if it was baked in pans that are a silver in color.  I usually bake the bread in the darker pans for about 35-40 minutes.

Cinnamon Swirled Raisin Bread in a Jar
Recipe Type: Bread
Author: Homemaking Divas
Prep time:
Cook time:
Total time:
Serves: 1 loaf/12 slices
[img src=”http://homemakingdivas.com/app/wp-content/uploads/2015/01/Raisin-bread-jar.jpg” width=”300″ height=”298″class=”alignleft”] Ingredients can be put in a canning jar and sealed so that it can be stored in food storage for about 2 years. Making the bread dough in the bread maker makes this recipe fast and easy to make.
Ingredients
  • Place the ingredients in a clean and dry canning jar in the following order
  • 2 teaspoon Saf-instant yeast
  • 3 cups bread flour
  • 1/8 cup Augason brand whole powdered egg
  • 1/8 cup powdered shortening
  • 1/4 cup of sugar
  • 1 teaspoon salt
  • in a small baggie place 2/3 cup of raisins. Tie a knot on the baggie and place the baggie inside the jar on top of the powdered ingredients
  • In another small baggie place 1/4 cup sugar and 2 teaspoons of cinnamon. Tie a knot in the baggie and place inside of the jar on top of the baggie of raisins
  • 1 1/4 cup of warm water is added to the jar of ingredients at cooking time
Instructions
  1. After you have filled the jar clean the glass rim of the jar with a damp clean cloth to remove any powdered ingredients.
  2. Remove the oxygen from the jar by either placing an oxygen absorber in the jar or by using a food saver to remove the oxygen from the jar. Detailed instructions are on the food saver webpage [url href=”http://homemakingdivas.com/foodsaver_meals/” target=”_blank” title=”Sealing Jars with a FoodSaver”]CLICK THIS LINK[/url]
  3. Tags with cooking instructions can be printed and attached to the jar. A PDF Tag file can be purchased [url href=”http://homemakingdivas.com/raisin-bread-in-a-jar/” target=”_blank” title=”Cinnamon Swirled Raisin Bread in a Jar”]CLICK THIS LINK[/url]
Serving size: 1 slice Calories: 140 Fat: 2 g Saturated fat: trace Carbohydrates: 28 g Sodium: 153 mg Fiber: 1 g Protein: 3 g Cholesterol: 13 mg

 

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Pickled Three Bean Salad

pickled_3_bean_salad

 
three_bean_salad


Green Beans need to be preserved using a pressure cooker but when making Pickled Three Bean Salad the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Canning instructions and equipment have changed over the years. Follow up-to-date canning instructions from a reliable source such as USDA Canning Guide

The instructions to make Pickled Three Bean Salad can be found on page 6-14 Click on this Link

    1-1/2 cups cut and blanched green or yellow beans (prepared as below)
    1-1/2 cups canned, drained, red kidney beans
    1 cup canned, drained garbanzo beans
    1/2 cup peeled and thinly sliced onion (about 1 medium onion)
    1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
    1/2 cup sliced green peppers (1/2 medium pepper)
    1/2 cup white vinegar (5%)
    1/4 cup bottled lemon juice
    3/4 cup sugar
    1/4 cup oil
    1/2 tsp canning or pickling salt
    1-1/4 cups water

Yield:
About 5 to 6 half-pints

Procedure:
Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces.    Blanch 3 minutes and cool immediately.

Rinse kidney beans with tap water and drain again.  Remove any of the beans that have a split skin or are mashed.  If these broken beans are not removed they will make the juice cloudy.     

Rinse and drain garbanzo beans.  Any skins that are loose should be removed. 
Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil.

Fill hot jars with solids. Add hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pickled Three Bean Salad in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Above 6,000 ft

Raw

Pints

15 min

20 min

25 min

Click for Printable Pickled Three Bean Salad Recipe

 

Nutrition details

 
Amount Per 1/2 cup Serving

Calories 154
Total Fat 5.1 g
Cholesterol 0 mg
Sodium 272 mgPotassium 206 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 5.1 g

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Green Beans

Pickled Dilled Beans

Pickled Dilly Beans

Published 8/18/13

If you want to learn how to bottle food, this is a great recipe to start with because it’s very easy.

Green Beans need to be preserved using a pressure cooker but when making Pickled Dilly Beans the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Canning instructions and equipment have changed over the years. Follow up-to-date canning instructions from a reliable source such as USDA Canning Guide

The instructions to make dilly beans can be found on page 6-14 Click on this Link

Pickled Dilly Beans

  • 4 lbs fresh tender green or yellow beans (5 to 6 inches long)
  • 8 to 16 heads fresh dill
  • 8 cloves garlic (optional)
  • 1/2 cup canning or pickling salt
  • 4 cups white vinegar (5 percent)
  • 4 cups water
  • 1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Please read Using Boiling Water Canners before beginning.

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations

Recommended process time for Pickled Dilled Beans in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Salt Lake 4,226

Above 6,000 ft

Raw

Pints

5 min

10 min

15 min

Makes 8 pints

Note: When following the recipe I don’t put the pepper flakes in with the vinegar water as it calls for. I put 1/8 teaspoon of pepper flakes in each pint jar when I place the garlic and dill in the jars. This gives each bottle an equal amount spice.

2nd Place Ribbon at the Utah State Fair 2013

2nd Place Ribbon at the Utah State Fair 2013


 
 
 
 

 
 
 
 

2013 was the first time I’ve entered something in the Utah State Fair. I entered a bottle of the Pickled Dilly Beans and won second place. They told me I should have put more beans in the jar. It was really fun and I learned a lot!
 
 
 
 
 
 
 
 

When the beans are trimmed to fit in the jar there are pieces left over that are 1-2 inches long.  Put the pieces in a bowl to use in the following recipe.

Cook Green Beans

How to Cook Green Beans

How to Cook Green Beans

Wash and trim ends from beans and cut into 2-3 inch pieces.  Measure the beans to see how many cups of beans you will be cooking.  Put the beans in a pot with same amount of chicken broth. Measure 1/2 teaspoon of dehydrated onion per cup of beans.

Cook 1/2 of a stripe of bacon for each cup of beans measured.  Cut the bacon in small pieces and cook until crispy.  Drain the bacon on paper towels and then add the bacon to the pot with the chicken broth and green beans.

Example of the recipe:

  • 4 cups of green beans
  • 4 cups of chicken broth
  • 2 teaspoons dehydrated onion
  • 1/2 strip of bacon for each cup of beans.  In this example you will need 2 strips of bacon, diced and cooked until crispy

Cook the beans 20-30 minutes, or until they reach the desired tenderness.  Add desired amount of salt and pepper before serving.  If the chicken broth boils down salt may not be needed.  The broth also gives the beans a buttery taste and butter is not needed.

Printable recipes for Pickled Dilly Beans and Cooked Green Beans

Nutrition details

 

Amount Per 1 cup Serving

Calories 77
Total Fat 2.8 g
Cholesterol 5.0 mg
Sodium 1,571 mgPotassium 278.3 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 5.1 g

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