I have heard that canning “cake in a jar” can be unsafe…I have been canning cake in a jar for several years and have not had a problem. The cake is moist and delicious (we have had it up to a year after canning)…and have not had any problems. Can you give me any information on the safety hazards of “cake in a jar”? Thanks!
I, too, have canned cake-in-a-jars for years. Unfortunately, the experts now tell us that there is a danger of botulism from this practice as the cake is not pressure canned. And of course, they won’t tell us how to do that! I’m really skeptical about this, but as a writer I can not ignore the experts’ advice and warnings here in the magazine. (Can you say “lawsuit”???)
I mean you can leave a cake or banana bread out on the counter for days and you don’t get botulism from that…… Oh well, I’m not an “expert.” — Jackie