Canning Brown Bread
A New England favorite and a great way to put up bread.
Large pot that will hold 4 pint size canning jars.
4 pint size canning jars with lids and rims
(Note: This recipe makes 3 pint size jars of bread and one 1/2 pint jar.)
Butter for greasing loaf pans or coffee cans
1 cup all-purpose flour or 1/2 cup whole wheat and 1/2 cup all purpose
1 cup rye flour
1 cup Cream of Wheat or Malto Meal
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 cup molasses
2 cups buttermilk. Note: If you don't have butter milk just add 2 tablespoons of vinegar or lemon juice to regular milk and you'll have buttermilk.
2 teaspoon vanilla extract (optional)
1 cup raisins (optional) I did not add raisins
1. Mix the dry ingredients and raisins (optional) in a separate bowl and set aside.
2. Take your jars out of the oven and place them on a towel. They will be very hot, so be careful. The reason you'll do this now is because we want the jars to cool off a little before we put the batter in. But be warm enough for the oil or butter.
3. Next, bring the water to a boil. Remember we're NOT covering the jars with water, l but we want just enough to come up around the jars, about 3-4 inches. We are STEAMING the bread.
4. While the water is heating up take a little butter or oil and grease the inside of the jars and set aside.
5. Pour the liquid ingredients into the dry ingredients and mix well.
6. Pour the batter into the jars, about 3/4 full.
7. Wipe the jar edges with a clean cloth. Use a little vinegar as it helps to remove any grease.
8. Put the lids and bands on the jars and place the jars in the canning pot.
Bring to a boil and process for 1 1/2 hours (90 minutes).
Remove jars and place on a towel.
Allow to cool and then label the jars.