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01-23-2015, 08:20 AM
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#2
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Senior Member
Name: Hazel
Trailer: Trillium
Saskatchewan
Posts: 588
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I'm a bit puzzled. Why mess about with packing stuff in jars to bake when you could use a regular pan. Neither way is any good to us as we don't have an oven!!
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01-23-2015, 08:40 AM
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#3
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Senior Member
Trailer: Trillium 2010
Posts: 5,185
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I think the idea is to cook at home and take the cooked cake on the road.. The jar protects the cake from being flattened??? The problem I'd have would be the cake would be eaten long before we hit the road. Raz
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01-23-2015, 08:41 PM
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#4
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Senior Member
Trailer: Chalet
Posts: 513
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Quote:
Originally Posted by Hazel in Sk
I'm a bit puzzled. Why mess about with packing stuff in jars to bake when you could use a regular pan. Neither way is any good to us as we don't have an oven!!
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I think the idea is to cook at home and take the cooked cake on the road.. The jar protects the cake from being flattened??? The problem I'd have would be the cake would be eaten long before we hit the road. Raz
Yes,the idea ...at least for me....would be to cook them at home and take them camping. My thought would be that way my cake would not get crushed and would take up less room. I do agree that I don't think they would make it all the way to camp.I also think my grandkids would enjoy eating cake in a jar.
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01-23-2015, 08:45 PM
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#5
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Senior Member
Trailer: Escape 17 ft
Posts: 8,317
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Aren't convenience stores everywhere for this very purpose?
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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01-23-2015, 08:50 PM
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#6
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Senior Member
Name: Jon
Trailer: 2008 Scamp 13 S1
Arizona
Posts: 11,964
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Didn't realize convenience stores now sell cake in a jar. I'll have to look for it... LOL
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01-23-2015, 09:26 PM
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#7
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Senior Member
Trailer: Escape 17 ft
Posts: 8,317
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Ding Dongs. No jar. Unbreakable.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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01-23-2015, 10:12 PM
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#8
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Junior Member
Name: walmart
Trailer: 2006 casita 17' spirit deluxe
California
Posts: 8
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Looks simple enough for me.
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01-23-2015, 10:28 PM
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#9
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Senior Member
Trailer: 1988 16 ft Scamp Deluxe
Posts: 25,711
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Interesting. But I have a microwave in my trailer and have several recipes for cake in a mug. Want fruit, jam a piece of peach into the batter. Microwave according to the instructions. There you are Done!
__________________
Donna D.
Ten Forward - 2014 Escape 5.0 TA
Double Yolk - 1988 16' Scamp Deluxe
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01-23-2015, 11:57 PM
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#10
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Senior Member
Name: Zac & Cathy
Trailer: Burro & 2006 21ft. BigFoot
California
Posts: 120
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I've made banana nut bread and apple spiced cake in a jar. Also regular old bread in a jar. Then as soon as it comes out of the oven you place the lid on and screw the ring around it. Within a couple of min. you begin to hear the lids popping and that lets you know that they are sealed and then safe for a short week or two of storage. The one thing I can tell you is that you must find Masson Jars that are straight up & down and use real butter to line jars before
cooking. This really works great. I just canned some chicken breast about a week ago, so we can use it when we go camping for shredded chicken tacos, chicken salad, chicken & rice. Really anything that you would use chicken in and they will store for up to a year. They taste better than any you could buy at the store too.
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01-24-2015, 12:01 AM
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#11
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Senior Member
Name: Zac & Cathy
Trailer: Burro & 2006 21ft. BigFoot
California
Posts: 120
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I forgot to tell you that when your ready to eat your cake or bread you just run a small knife around it and it slides right out. Easy
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01-24-2015, 06:29 AM
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#12
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Senior Member
Name: Tom
Trailer: Scamp 16
Michigan
Posts: 864
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Thank you Lynn. Looks so easy a cave man could do it.
Tom
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01-24-2015, 07:09 AM
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#13
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Senior Member
Trailer: Trillium 2010
Posts: 5,185
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Quote:
Originally Posted by Avey
......... I just canned some chicken breast about a week ago, so we can use it when we go camping for shredded chicken tacos, chicken salad, chicken & rice. Really anything that you would use chicken in and they will store for up to a year. They taste better than any you could buy at the store too.
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I've done boiling water bath canning for pickles, sauerkraut, etc. but never cared for canned vegetables so I never got into pressure canning. I know folks who regularly can beef, poultry, and the occasional venison. They say it's very, very good. I'm sure that's true because they have never offered to share. Raz
p.s. Hey Glenn, when is the last time you had a Ding Dong??
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01-24-2015, 07:27 AM
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#14
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Member
Name: carleen
Trailer: On epic search for Eriba
Texas
Posts: 61
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Thank you for sharing this. I'm trying it today.
The other tips for cooking in jars also much appreciated!
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01-24-2015, 10:45 AM
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#15
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Senior Member
Trailer: Escape 17 ft
Posts: 8,317
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Quote:
Originally Posted by P. Raz
p.s. Hey Glenn, when is the last time you had a Ding Dong??
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Probably 55 years ago.
They stopped making them a few years ago didn't they, or was that another like product.
But, I understand that if you bought one at that time, it would still be inedible. No typo.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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01-24-2015, 05:50 PM
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#16
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Senior Member
Trailer: Outback (by Trillium) 2004
Posts: 1,588
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Cathy (Avey)---can you elaborate on the method you use for canning your chicken breasts?
One thing I find a challenge is the storage of meat (raw/frozen) in our tiny freezer compartment...usually necessitating a trip to the store about every 2nd day. Being able to bring bottled meat might be one solution.
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01-25-2015, 07:07 AM
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#17
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Member
Name: carleen
Trailer: On epic search for Eriba
Texas
Posts: 61
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I tried the recipe yesterday and amazingly delicious! Everyone in my family love, loved it. I made two batches, one with reduced sugar, closer to a 1/4 cup and it still tasted great.
I would also like more info on how Cathy does chicken.
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01-25-2015, 10:03 AM
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#18
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Senior Member
Name: Zac & Cathy
Trailer: Burro & 2006 21ft. BigFoot
California
Posts: 120
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Hi, when you can things like vegetables and meat you need a canning pressure cooker. I need to stay away from soidum so a few years ago I picked one up, and have used it alot since. But it works great with all meat, even pre- cooked hambugar meat.
And you can be sure that right before my next trip I'm going to make up bread and cakes in mason jars in my oven and seal them up. I keep wondering if I made my stuff up a head of time in my jars and when cooled placed them in the freezer then take them out right before we leave to take with us, could I extend their shelf life. I have keep a jar of bread at home for an experiment in my pantry for five years to see just how long it would last before it started to grow mold. Still waiting! I won't ever eat it and some day I'll through it a way. So as far as keeping bread and cakes fresh and good tasting, I would give them a few weeks up to maybe a couple of months before the flavor starts to be effected.
I'm trying to find the best packing method, one thought is old sockes or whine bottles meshie things. Can anyone come up with a neat way to transport them without breaking the jars?
Have a wonderful day
Cathy
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01-25-2015, 11:20 AM
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#19
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Senior Member
Name: sharon
Trailer: Scamp
Virginia
Posts: 201
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my ex safely brought wine bottles home from europe using tube sox. might serve 3 purposes: pack less sox & slide full jars in clean sox; eat the food & wear the sox; slide the empties in dirty sox for travel home. win-win lol!
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02-01-2015, 10:20 AM
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#20
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Senior Member
Trailer: Trillium 2010
Posts: 5,185
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For any kind of canning and preserving Putting Food By was the bible and could be found at any book store with a cooking section. Raz
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