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Thursday, January 14, 2010

Storing Wheat Products part II

My Disclaimer. The USDA would like me to tell you that storing and eating baked goods in mason jars could be hazardous to your health. end disclaimer. However there has been no reported cases of anyone getting e-coli from canned breads or cakes. And as with any canned food, eat at your own risk.

I have seen a lot of chatter about buying Bisquick or cake mixes to be stored away. But hey, you have just stored up on all that flour, let's not just spend more money, or create less space. Creating your own mixes is a great way to store your flours and insure that you will use them.

Store your mixes in dark plastic bags or in colored glass. Use tags to print or write your instructions and wet ingredients on.


  • 2 1/4 cups white flour
  • 2 1/4 cups whole wheat flour or white
  • 2 tablespoons sugar
  • 1 cup plus 3 tablespoons powdered milk
  • 1 1/2 teaspoons salt
  • 3 tablespoons baking powder
  • 1 cup safflower oil or butter-flavored shortening

  1. In a large, flat bowl, blend first six ingredients.
  2. Cut the shortening into the dry ingredients using a pastry blender. Continue to work the ingredients until the mixture has the consistency of corn meal.
  3. Store in an airtight glass or plastic container.

Should keep just fine at rook temperature for 1 month. Use just like the store bought stuff.

Razzle Dazzle has some great recipes for bread mixes.

You can also bake you bread or cakes in your pint canning jars, and store them in your cool dark cellar.

Use you favorite cake or bread recipe, pour it into the PINT sized wide mouth jar and bake with the lids off at 325 for 40-45 minutes. While those are baking bring a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. Keep at a storage temperature under 70F If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

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