The Bread of Life on the go........Canning GF Bread

What to do when you go out to eat or somewhere to visit, for bread? Here's a handy Idea I am going to try, it's called canned bread. Now you have seen those loaves on the shelves that are like, how old? This bread is something you choose what kind and it is fresh and you can pack it in your suitcase, it is actually canned, like you would with vegetables, in Mason jars, not tin cans.

This is from the GF gourmet, Bette Hagman ( get her book, it's worth the cost and it's lightweight for a hardback so easy to take along anywhere! )

You pick what recipe you are making, a yeast bread or 'quick bread', made with BP, and you grease the bottom half of clean widemouthed pint mason jars and dust with rice flour. Then fill them half full , about a cups worth, with your dough. Wipe any grease and/or batter from the rim. Place them on a cookie sheet with sides, and bake them ( open) around 350 for 40 minutes.

While bakeing, about 10 minutes before they are done, boil up a pot of water big enough to submerge your lids and rings. Keep them in the hot water at least 3-5 mintues. When bread is done remove one jar at a time from oven and quickly place the scalded lid ( shake off excess water, but do not towel dry) on top of the rim, then place the ring on and screw down tightly. If your bread (non yeast) has risen above the rim, push it carefully back down below rim (make sure your hands are freshly cleaned), if a yeast bread, cut off top. Do this till all jars are covered and sealed. Leave them set on your counter ( cover with towel , the counter for heat protection) and do not move until they have vacumn sealed, which means they have pulled in the lid, some pop may be heard.

This can be stored on the shelf for up to 6 months and has been tested by the Penn State U Dept of Food science, under the direction of Dr Gerald Kuhn.

A recipe for a single loaf ( 1 coups ) will fill 3 pint jars, beginners of this technique should start with this size batch first.

Any yeast free loaf will work well. Some kinds to try, Bannan nut, pineapple , walnut, and plain breads, and caked even. Do not use this method with large pieces of fruit though. Puree like the bannan bread work fine and nuts as well.

Yeast breads need the rise like in any other loaf pan, then bake accordingly. If the yeast bread rises too much after baking, cut off the top and return to oven for a few minutes to sterilize the rim.

Make sure you always use new lids, jars and rings are reusable.

Have Fun

Bread to Go!

I have so many recipes to try, I think this will be the way to go. I'll bake all the dough in the jars, keep one to eat from, and save the other two for when I want that kind of bread again. That way I can always have a variety and try many recipes too.

I need to get some wide mouth canning jars, most of mine are used up with staples in the cupboard, so new would be best and nows the time to get them. There is an herb bread I want to try, and I've got lots of herbs right now, so now it the time to do it, before the first frost takes them all!

Well, I got my cans, and all else I needed and last week I made some Banana seed bread. It was tricky. This bread was a yeast bread and it kept rising! I first didn't listen and filled the jars 3/4 full because it was so light I figured it would settle, it didn't.

So after it's oven rise, I had to take out some, twice! I ended up using 4 jars and a large custard cup. I baked them per recipe and boiled the lids and bands.

When they came out of oven they were still risen above and I didnt' remember to push them down, so I cut them off instead, but I shouldn't have. But I put the lids and bans on and tightened them and soon they began to 'pop'. Within 10 minutes all had sealed and I left to cool . I tried the bread in the custard cup and also the peices I cut off. It was good bread! Now I have them in my pantry and am waiting for sufficient time to pass to 'uncan' them and give it a try.

I will be doing some more soon, but this time I will remember to not cut them, but push them down. The breads are pretty flexible and shouldn't have any problem doing it.

But just wanted to let you know, it works! and no freezer space needed or hurry and eat.

Sounds interesting, let us know when you taste it, I'm curious. I've never canned before but it doesn't sound hard.

Try this recipe

https://verypeculiarpeople.forumotion.com/breads-crackers-snacks-f12/meat-loaf-sandwich-on-bread-t86.htm#266

I think it will work well with this process.

the above recipe did not work out as well as I'd hoped, but the banana bread sure did. You see I made it on nov 5th and I had opened a can about two months ago and it tasted like I'd just baked it. We are cleaning out for Passover ( so don't forget your canned bread in your chometz search!) and just opened another and it's still good. I haven't tried any other types, but will after pasach. I will do this to have on hand to not fill up the freezer but to be able to have whatever bread I want without turning the oven on in the summer!

Bete`Avon!

I have a question...

The University of Georgia has a PDF that is circling the internet about canned breads and now I am left wondering if canning breads is a good idea or not, or if it has a shorter shelf life than we typically think it should (6mo tops).

Here's the PDF. I dunno if it is just scare tactics or fact I'm so confused now

You have been cooking this much longer, so I am sure you've got a better handle on the shelf-life than I would anyway. I haven't had canned bread since Hurricane Katrina ( I know!), so I really cannot remember what I learned about it