Peach Crisp in a Jar Recipe
Peach Crisp Filling: 6 fresh peaches, peeled and chopped 1 cup sugar 1/2 tsp. cinnamon 2 eggs beaten Juice from one lemon (I used a lime because I didn’t have a lemon on hand) 1/2 cup of flour
Graham Cracker Crust: 16 graham crackers crushed 6 tablespoons melted butter 2 tablespoons sugar
Crumble Topping: 1 1/4 cups flour 1/2 cup brown sugar 1/4 tsp. salt 1/4 tsp. cinnamon one stick of butter, melted
Instructions: Preheat oven to 350 degrees.
Prepare peaches. In a large bowl, combine peaches along with the rest of the peach crisp filling ingredients. Set aside.
Place crushed graham crackers, melted butter and sugar in a medium bowl and mix thoroughly. Press several tablespoons of the mixture into each jar and press down with a measuring cup. Mix ingredients for crumble topping using a whisk.
Set aside crumble topping.
Add peach filling to the jars, making sure you leave room for the crumble topping.
Spoon crumble mixture on top of peach filling. If you are planning to add a lid, do not overfill. Place jars on a parchment lined baking sheet and bake for 30-35 minutes on a low oven rack.
Banana Bread in a Jar Recipe (Makes one dozen 250 ml jars)
2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/3 cups all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves (I used half a teaspoon because I didn’t want mine too ‘clovey’.) 2/3 cup chopped pecans or walnuts
You might also need:
12 250 ml canning jars funnel
Instructions: If you are planning on storing these for a while, you will need to sterilize your jars. Preheat oven to 325 degrees F (165 degrees C). Grease insides of a dozen 250ml canning jars. In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Add nuts and stir them in with spoon. Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full. Place jars directly on rack in oven. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes. Don’t worry if a few rise over the top of the jar a bit like this one. You can press it down with the lid.
Note: To be safe, I wouldn’t make these more than a week before your wedding or event. We don’t endorse keeping for long periods because we are not food scientists and cannot speak to longevity canned bread.
Source: All recipes adapted from allrecipes.com