Canning Bread: A Taste of Home, Preserved

My grandmother, Nana Elsie, was a force of nature in the kitchen. Her canning bread was legendary. The aroma alone, a symphony of cinnamon, cloves, and warm pumpkin, would draw us kids in from playing in the yard. She always made a huge batch, lining the pantry shelves with jewel-toned jars, a promise of comfort and sweetness that would last through the long winter months. Each bite was a little piece of her love, a reminder of family gatherings and cozy evenings spent by the fire. To this day, that smell instantly transports me back to her kitchen, apron strings tied, laughter echoing, and the satisfying clink of jars cooling on the counter.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yields: 7-8 pints
• Dietary Type: Vegetarian

Ingredients

• 2/3 cup Crisco (vegetable shortening)
• 3/4 cup white sugar
• 4 eggs
• 2 cups pumpkin puree (canned or fresh)
• 2/3 cup water
• 1 1/3 cup all-purpose flour (unbleached preferred)
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt (sea salt preferred)
• 2/3 cup nuts (chopped walnuts or pecans recommended)

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Sifter or fine-mesh sieve
• Measuring cups and spoons
• 7-8 wide-mouth pint jars with lids and rings
• Large pot for sterilizing jars
• Greasing brush or paper towel
• Oven
• Cooling rack

Instructions

1. Sterilize your wide-mouth pint jars by placing them in a large pot filled with boiling water for at least 10 minutes. Keep the jars in the hot water until you are ready to fill them. This is crucial for safe canning!
2. In a large mixing bowl, cream together the Crisco and sugar using an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, followed by the pumpkin puree and water. Mix until well combined.
4. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ground cloves, pumpkin pie spice, and salt. This ensures even distribution of the leavening agents and spices.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread.
6. Fold in the chopped nuts.
7. Preheat your oven to 325°F (160°C).
8. Remove the sterilized jars from the boiling water, being careful not to burn yourself. Let them sit for a moment to drain.
9. Grease the inside of each jar thoroughly with Crisco or cooking spray. This will prevent the bread from sticking.
10. Fill each jar only half full, or perhaps even a smidge less. This is important to allow room for the bread to rise during baking. Overfilling can cause the bread to overflow and prevent proper sealing.
11. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Remove the jars from the oven one at a time. Immediately wipe the rims clean with a damp cloth to ensure a good seal.
13. Place the lids on the jars and screw on the rings tightly, but not too tightly. The heat will help to seal the jars as they cool.
14. Let the jars cool completely on a cooling rack. As they cool, you should hear a “popping” sound, which indicates that the jars have sealed properly.
15. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal properly and should be refrigerated and consumed within a week.

Expert Tips & Tricks

• Ensure Accurate Measurements: Baking is a science, and precise measurements are crucial. Use measuring cups and spoons designed for baking.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
• Jar Preparation is Key: Sterilizing your jars properly is paramount for safe canning. Don’t skip this step!
• Test Oven Temperature: Oven temperatures can vary. Use an oven thermometer to ensure your oven is accurately set to 325°F (160°C).
• Customize Your Spice Blend: Feel free to adjust the amount of cinnamon, cloves, and pumpkin pie spice to suit your taste. You can also add a pinch of nutmeg or ginger.
• Nut Alternatives: If you’re allergic to nuts, you can substitute them with seeds like pumpkin seeds or sunflower seeds.
• Add Chocolate Chips: For an extra treat, fold in some chocolate chips into the batter.
• Prevent Overflow: To prevent the bread from overflowing during baking, you can place a baking sheet lined with aluminum foil underneath the jars.

Serving & Storage Suggestions

This canning bread is delicious served warm or at room temperature. It’s perfect as a breakfast treat, a snack with coffee or tea, or a simple dessert. Serve it plain, with a smear of butter or cream cheese, or with a dollop of whipped cream.

Properly sealed jars of canning bread can be stored in a cool, dark, and dry place for up to one year. Once a jar is opened, refrigerate any leftover bread and consume it within a week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	355.6 kcal	N/A
Calories from Fat	229 g	65%
Total Fat	25.5 g	39%
Saturated Fat	6.8 g	34%
Cholesterol	93 mg	31%
Sodium	741.8 mg	30%
Total Carbohydrate	28.2 g	9%
Dietary Fiber	1.6 g	6%
Sugars	19.8 g	79%
Protein	6 g	11%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

• Apple Spice Canning Bread: Substitute half of the pumpkin puree with unsweetened applesauce and add 1/2 teaspoon of apple pie spice.
• Zucchini Bread: Replace the pumpkin puree with shredded zucchini. Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
• Cranberry Walnut Bread: Add 1/2 cup of chopped cranberries and 1/2 cup of chopped walnuts to the batter.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour. You may also need to add a binder like xanthan gum.

FAQs (Frequently Asked Questions)

Q: Why do I need to sterilize the jars?
A: Sterilizing the jars eliminates any bacteria or microorganisms that could cause spoilage and ensures the bread stays safe for consumption.

Q: Can I use regular-mouth pint jars instead of wide-mouth?
A: Wide-mouth jars are recommended because they make it easier to fill and remove the bread. Regular-mouth jars can be used, but may present some difficulties.

Q: How do I know if the jars have sealed properly?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal properly.

Q: What if my jars don’t seal properly?
A: If a jar doesn’t seal properly, refrigerate the bread immediately and consume it within a week.

Q: Can I freeze the canning bread?
A: While it’s best consumed from the jar after proper canning, you can freeze the bread after baking if you prefer. Wrap it tightly in plastic wrap and then in foil. It will last for up to 3 months in the freezer.

Final Thoughts

There’s something incredibly satisfying about preserving the flavors of the season, capturing the essence of autumn in a jar. This canning bread recipe is more than just a treat; it’s a gift of warmth, a taste of home that you can share with friends and family. So, gather your ingredients, sterilize those jars, and let the comforting aroma of pumpkin and spice fill your kitchen. I encourage you to try this recipe and create your own treasured memories around this timeless delight. Share your creations and variations, and let’s keep the tradition of canning bread alive for generations to come!