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Jar Cake saftey

Misc.

I have read that the process used to can jar cakes is not safe and poses a danger for botulism.Any comments on this subject?

Editor's Note:
Please be cautioned that no matter what you may read on the web about storing cakes in jars that the seal does not make them a 'canned' product. Info from the National Food Safety Database:

Canning Breads and Cakes
Angela M. Fraser
Canning breads and cakes is not true canning. It is the process of baking the product in canning jars and capping them as they come out of the oven. Usually, a weak seal will form as the product cools. This is not a shelf-stable product and so must be stored in the refrigerator or freezer to prevent microbial growth.

Title: Jar Cakes
Posted By: Rochelle, CA
Date: July 7th 2001
Board: recipelink.com Canning and Preserving

It is not recommended that jar cakes be kept longer than a couple of weeks and even then they should be refrigerated or frozen. The temperature in the batter doesn't get high enough and it doesn't penetrate the batter sufficiently to prevent bacteria from growing.

MsgID: 26124
Shared by: Cindy Geater
Board: Holiday Crafts at Recipelink.com
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