Living Homegrown

- The Podcast -

Live farm fresh

without the farm®

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

LH 70: Is Canned Cake Safe?

Why you should not bake and seal a cake in a jar

In this week’s episode, I answer a question from a listener named Sharon. She wants to know if it is okay to make “canned” cake.

Let me make sure you know what Sharon means…

Every year especially around holiday time you’ll see these recipes floating around the internet. It’s for canning cake or canning bread.

First, it’s called “canned” but it’s not processed in a canner. It’s baked.

Second, we’re not talking about bread exactly. It’s really like a tea bread such as pumpkin bread or zucchini bread.

A “canned” cake recipe calls for baking this bread or cake in the jar and then pulling it out of the oven and putting on a lid and a ring. As the jar cools, it makes a seal.

Yeah…DON’T do this.

Every year, some well-meaning canners think they have the safety portion figured out. But unfortunately, the research shows otherwise.

I know it sounds nifty, but it turns out…its not really a safe practice.

In this episode, I dive deep into the how the research was done, what was discovered and how the oven didn’t do what you’d think it would do.

You’ll learn:

  • Why canners argue about this type of recipe
  • Why you might find it in some cookbooks
  • What sort of research was done on this practice
  • What the research means
  • The science behind the research recommendations
  • How the oven doesn’t kill what you think it will
  • How commercial companies can get away with it
  • What is currently recommended you do instead

 

Why Canned Cake is Unsafe - LivingHomegrown.com

Resources Mentioned & Related Links:

Why Canning Pumpkin Puree is Unsafe

Growing Edibles as a Cottage Garden – Episode #42

Transcript:

Click here for the full transcript for Episode #70

Enjoy this podcast?

Sign up for updates & receive my free Canning Resource Guide

Preserve Like a Pro: Get my top sources for canning tools & supplies. (It’s free!)

About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Renee Mustard says:

    Oh my gosh Theresa! I’m so glad that you did this episode. I remember in the early days “canning cake”! So glad I didn’t poison anyone! Thanks again for staying on top of these things!

    • theresa says:

      Yes – Well, for any poisoning to happen there has to be the right bacteria in the jar. Obviously, we were “clean” when we did it. And it could be that we cooked our cake at a higher temp than they did in the research. But knowing what we know now…it’s best not to do it. Whew!

  • Leave a Comment:

    Your email address will not be published. Required fields are marked *