Gingerbread
baked in a Jar

Recipe submitted By: Tabi

Here's one you can start out with;
Every recipe technique is the same, just different ingredients.
Sterilize, the straight-sided wide-mouth canning jars specifically
made for canning jams and jellies, lids and rings by boiling for
10 minutes, keep the lids and rings in the hot water until ready
to use; set aside.

Ingredients
~~~~~~~~
2 ¼ cups Flour (all purpose)
¾ cup Sugar
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 tsp. ginger
1 tsp. crystallized ginger -- finely minced
1 tsp. cinnamon
½ tsp. cloves
¾ cup margarine -- softened
¾ cup water
½ cup  Molasses

Directions
~~~~~~~~
In a large bowl, combine flour, sugar, baking
soda, baking powder, salt, ginger, cinnamon and cloves.

Stir in margarine, water and molasses until well blended.
Pour batter into pan or divide equally among the 5 pint jars.

PAN METHOD.  Bake in preheated 350~ oven for 30-40 minutes
or until cake tester inserted in center comes out clean.

DON'T over-bake! Cool slightly on wire rack.
Serve warm with lemon sauce.

JAR METHOD.  Bake in preheated 325~ oven for
30-35 minutes or until cake tester inserted in
center comes out clean.

I know there has to be someone out there that loves to
try something different then their normal canning.