Bread Baked in a Mason Jar
While I did enjoy both the process and the end result of baking bread in jars, I would be remiss if I didn’t mention something. After baking in the jars, I got to wondering about the safety of using canning jars to bake in. While they can withstand pretty high temperatures (after all, they are boiled for canning purposes), the oven does get much hotter than boiling water when baking most breads, and the jars simply aren’t made for that.
So I contacted the good people at Jarden Home Brands (Ball Mason jars), and wanted to pass along the following information from them:
Glass raw materials are heated to 2300 to 2950 degrees C to make glass so the jar will not soften at 550 C. However, we do not recommend baking cakes in home canning jars for the following reasons:
1. Variable heat in the oven could cause jar breakage.
2. Food located in the center of the jar does not always reach safe internal temperatures
3. The possibility of damage to the sealing compound is high in the oven.
While foods may be fully cooked in the jars, they are not safe for shelf storage. Jarden Home Brands does not feel sufficient research has been completed in this area and does not endorse the baking procedure.
on Oct 9th, 2008 at 8:29 pm
Thanks for checking on this.It’s kind of sad because it really is cute and could be so perfect for single servings tucked away.
Oh well, it is still cute.
on Oct 28th, 2008 at 9:58 pm
[...] A note about baking in jars [...]
on Dec 11th, 2008 at 1:12 am
This is the reason you only bake in half-pint or pint jars, they don’t take as long at the normal baking temp and the batter cooks completely through. Don’t use quarts… you will be very disappointed. I was.
on May 31st, 2009 at 2:32 pm
I couldn’t help but read this with “tongue in cheek” I’ve been using canning jars to make bread for when we go camping and atv riding. I have yet to have a problem - granted, I don’t try to store the bread as you would properly canned veggies or preserves, but the bread being sealed in jars properly prepared is wonderful - keeps out the ants, helps the kids to put the lids on well where they forget on the glad plastic stuff - and we all know that invites ants and drying out. I’ve been baking bread in jars now for over 5+ yrs.
on Jul 4th, 2009 at 1:32 pm
I’ve been baking this way for several years–using the 1 pint jars. I use my mom’s “coffee can bread” recipe (Whole wheat flour, all purpose flour, oats and cornmeal–the best). I keep the bread for up to 3 weeks unrefrigerated and up to a year in the freezer in these sealed jars. Have not had any problems yet.
on Oct 9th, 2009 at 7:35 pm
Steve,
Can I have your mom’s coffee can bread recipe? Sounds interesting!?
on Oct 18th, 2009 at 7:56 pm
What did you expect them to say? They’re not going to take on any liability for the various things people might use canning jars for; storing nails, candles, baking, etc. They’re “canning” jars and as such should be used only for canning foods as far as the makers of the jar are concerned. For them to say otherwise would be an invitation for someone to sue them.
on Nov 15th, 2009 at 9:20 pm
Tanya, Sorry for my late reply. Here’s the recipe my mom came up with:
Coffee Can Bread
3 cups Whole wheat flour
2 cups unbleached all purpose flour
1 cup oats
3 tablespoons corn meal
1.5 teaspoons salt
2.5 Cups warm (100-110F) water
1/3 cup vegetable oil
1/3 cup packed brown sugar
2 packages active yeast
Dissolve sugar in water and stir in yeast. Set aside. Mix dry ingredients. When yeast mixture becomes bubbly, add it along with oil to the dry ingredients. Mix/knead dough. Bread is baked in 3 one-pound coffee cans or 8 pint-size canning jars (straight sided type). Grease & flour the containers. Add dough—slightly less than half full. Cover and let rise (about 30 min.) until dough is at top of containers. Place in pre-heated 370F oven.
Pint Jars (8): bake for 29 minutes, or
Cans (3): bake for 40 minutes.
For Jars: After baking, cut off top portion of bread (if above top of jar). Jars can then be sealed while still hot for better storage. Store in fridge or freezer for best results.
on Dec 21st, 2009 at 8:10 am
We have tried baking breads in pint jars and they do not cook evenly or all the way through. Any suggestions as to why. New oven so there should be no heat problems.