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Cake in a Jar & Botulism

Have you heard of these cute little cakes in jars? Cake batter is poured into canning jars with head room, and baked. The canning lid is slapped on when the cake is pulled from the oven, while it's still hot. Supposedly, it creates a seal, which allows the cake to be stored at room temp for up to a year. There are articles that say it's safe and there are articles that say the procress produces an environment for botulism.

What do you think? I really think it's a cute idea for inexpensive, but thoughtful Christmas gifts, but, of course, I don't want to make anyone sick! If you don't think that this process is safe, is there a safe way to freeze small cakes and baked goods? What type of cute container would you use to still show off the product?

Re: Cake in a Jar & Botulism

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