Welcome to the Net Nancy!

You'll see quite a few recipes and references to cakes and bread in jars - they've been like the Furby for cooks this year, everyone seemed to be looking for the recipes! According to extension experts that are very concerned about people storing these, the bottom line is this isn't true canning, it's at most a vaccuum seal, and the moist atmosphere combined with the bread ingredients (often including eggs) is a breeding ground for bacteria. The bread being a low acid item cannot be 'canned' safely this way or in a water bath. The jar is only a nice 'package' to wrap the cake in. After baking use quickly or refrigerate or freeze for storage. Also, don't eat breads given as gifts if you're not certain how long or how they've been stored. Someone did mention pressure canning the jar cakes, but didn't leave instructions or times.

Happy Baking!

Betsy