| Gift giving has never been this much fun and so | | | | sealed. |
| easy. And when you prepare gifts in a jar, your | | | | - Unsealed jars should be eaten or kept in |
| family and friends will be delighted with these | | | | refrigerator for up to a week. Sealed jars can be |
| thoughtful gifts straight from your own kitchen. | | | | stored with other canned food for up to a year. |
| Below are some great gifts in jar recipes to get | | | | 2. Apple Pie in a Jar |
| you started: | | | | Ingredients: |
| Apple Cake in a Jar | | | | - 4 1/2 cups white sugar |
| Ingredients: | | | | - 1 cup cornstarch |
| - 2/3 cup shortening | | | | - 2 teaspoons ground cinnamon |
| - 2 2/3 cups white sugar | | | | - 1/4 teaspoon ground nutmeg |
| - 4 eggs | | | | - 1 teaspoon salt |
| - 1 teaspoon ground cinnamon | | | | - 10 cups water |
| - 1/2 teaspoon ground nutmeg | | | | - 3 tablespoons lemon juice |
| - 1 1/2 teaspoons salt | | | | - 7 quarts peeled, cored and sliced apples |
| - 2 teaspoons baking soda | | | | Directions: |
| - 3 cups all-purpose flour | | | | - Place a rack in the bottom of a large stock pot. |
| - 2/3 cup water | | | | - Fill pot with hot water. |
| - 3 cups grated apple | | | | - Sterilize 7 1-quart canning jars, 7 lids, and 7 rings |
| - 2/3 cup raisins | | | | by placing on rack, jars upright. - Bring water to a |
| - 2/3 cup chopped walnuts | | | | boil. Boil 10 minutes. Remove with a holder and |
| - 8 straight-sided wide-mouth pint canning jars | | | | allow jars to air-dry. |
| Directions: | | | | Save water for processing apples. |
| - Preheat oven to 325 degrees F (165 degrees C). | | | | - Combine sugar, cornstarch, cinnamon, nutmeg, |
| - Lightly grease the insides of 8 straight-sided | | | | salt, and water in a large saucepan. |
| wide-mouth pint canning jars. | | | | - Place over high heat and cook until thick and |
| - Sift together flour, baking soda, salt, nutmeg and | | | | bubbly, stirring frequently. |
| cinnamon. | | | | - Remove from heat and stir in lemon juice. |
| - Set aside cream shortening and sugar until fluffy. | | | | - Tightly pack apples into sterilized jars. |
| - Add eggs and beat in well. | | | | - Slowly pour syrup over apples, covering them |
| - Add flour alternately with water and mix until | | | | completely. |
| smooth. | | | | - Gently tap jars on countertop to allow air |
| - Fold in apples, raisins and nuts. | | | | bubbles to rise. |
| - Fill jars 1/2 full of batter, being careful to keep | | | | - Screw lids on jars. |
| the rims clean. | | | | - Carefully lower jars into pot using a holder. |
| - Wipe off any batter that gets on the rims. | | | | - Leave a 2 inch space between jars. |
| - Bake at 325 degrees F (165 degrees C) for 45 | | | | - Add more boiling water if necessary, until tops |
| minutes. | | | | of jars are covered by 2 inches of water. |
| - Meanwhile, sterilize the lids and rings in boiling | | | | - Bring water to a full boil, then cover and process |
| water. | | | | for 30 minutes. |
| - As soon as cake is done, remove from oven | | | | - Remove jars from pot and place on |
| one at a time, wipe rims of jars and put on lid | | | | cloth-covered or wood surface, several inches |
| and ring. | | | | apart, until cool. |
| - Jars will seal as cakes cool. | | | | - Once cool, press top of each lid with finger, |
| - Place the jars on the counter and listen for | | | | ensuring that seal is tight (lid doesn't move up or |
| them to "ping" as they seal. If you miss the "ping", | | | | down at all). |
| wait until they are completely cool and press on | | | | Sealed jars can be stored for up to a year. |
| the top of the lid. If it doesn't move at all, it's | | | | |