Canning Sweet Breads and Homemade Sauces

Hello everybody, and welcome back to Ridin Out the Recession, in Miz Judi’s Kitchen. Today we’ll talk just a little about canning sweet breads and homemade sauces. The reason for this is we had a reader who had a couple questions in regards to these topics. OmaLinda wrote in and was wondering about canning brownies.

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Her questions were as follows… Have you tried canning brownies? They are my favorite dessert, but I’m not sure how long to bake them in jars, since normal testing techniques for cakes/breads do not work well with chewy brownies. I would also like to can my own spaghetti sauce with meat in the oven. Do you have directions for this somewhere on your blog? Our answer is simple enough…possibly. Now, on to something else…just kiddin OmaLinda! Brownies, I consider like cakes in a way, only we have never “canned” a batch of brownies before. I would assume the cooking time would be very close to being the same whether you bake them in a pan, or, bake them in the mason jars, as “canned.”

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I know this would work, but I just believe the finished product would be more along the lines of a cake, or sweetbread, versus what we consider a brownie. You know, the nice neat little squares that I picture as what brownies oughtta look like. Although I have to admit the appearance to me means very little when weighed against the TASTE of the finished product. I hear people all the time speaking of “the presentation…” shoot, all I wanna know is…DOES IT TASTE GOOD?? LOL! Food is just like people. Deb I ‘m very aware, didn’t marry me for my “looks, or presentation!” She couldn’t have, and that’s obvious. More...

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