Canning Brown Bread

A great way to put up bread. So delicious slathered in butter along with a hearty delicious soup.

Canned Bread Recipe

Items Needed

• 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.)

Ingredients

• 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 (Farina)

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon allspice

• 1 cup molasses

• 2 cups buttermilk (If buttermilk is not available, add 2 tablespoons of vinegar or lemon juice to regular milk to make buttermilk.)

• 2 teaspoons vanilla extract (optional)

• 1 cup raisins (optional, not added in this recipe)

Directions

1. Mix the dry ingredients and raisins (if using) in a separate bowl and set aside.

2. Preheat your jars by placing them in the oven. Once warm, remove the jars and place them on a towel, ensuring they cool slightly while remaining warm enough for the oil or butter.

3. Bring water to a boil in the large pot. The water should not cover the jars but should come up around them by about 3-4 inches. This method will steam the bread.

4. Grease the inside of the jars with butter or oil and set aside.

5. Combine the liquid ingredients with the dry ingredients and mix well until fully combined.

6. Pour the batter into the jars, filling them about 3/4 full.

7. Wipe the jar edges with a clean cloth. Using a bit of vinegar helps remove any grease.

8. Securely place the lids and bands on the jars and arrange them in the canning pot.

9. Bring the water to a boil again and process the jars for 1 1/2 hours (90 minutes).

10. Carefully remove the jars and place them on a towel to cool. Once cooled, label the jars for storage.