Canned Bread – Quick White Bread In a Jar – Variations

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I can’t believe this worked!

I canned this white bread back in August….and opened a jar of canned bread today for breakfast sandwiches and they came out super yummy, just as fresh as when they were first done!

I like to do a basic white bread recipe. And just like with baking bread in the oven, the recipe has to be adjusted according to humidity and the alignment of the planets. But I’ll give you what my recipe starts with and then adjust it to what you need.

Read More:  What is Canned Bread – Brown Bread, Raisins, White >>

By the way, this makes two loaves of bread, so it is a large recipe and can be paired down. So I usually can some and also make a loaf to eat right away.

Please note – canned bread is very controversial in the keeping in food storage, on the shelf or in a prepper pantry due to the right conditions for organism C. botulinum to form when conditions are right and can be an extremely potent toxin. We suggest to make your bread and store in a cool, refrigerated environment for safety.

Here are canning essential tools you’ll need for these recipes (and any basic canning):

• 6 wide-mouth pint jars with lids (or wide-mouth quart jars, adjust timing)
• baking towels or kitchen towels
• lightweight mixing bowls – I like the  KitchenAid mixing bowls with balance
• bread rising bowl (*optional – depends on a recipe below, substitute mixing bowl)
• toothpicks or testing tool
• shortening (to grease the inside of the jars for easy removal)
• pressure canner (I use the Presto 23 qt Pressure Canner)
• canning supplies and tools set

All these links are at the end as well for you to check out and get started canning quickly with products like these that have lasted me for many years.

Ready to make your own white canned bread?

Let’s get to it!

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Ingredients

• 2 tbs instant yeast
• 2 1/2 – 3 cups water (add or subtract as needed)
• 6-8 cups flour (again add or subtract as needed)
• 6 teaspoons salt
• 2 tbs sugar
• 1 tbs oil

Canned Bread Instructions – Pressure Cooker

1. Sanitize and dry about 6 wide-mouth pint jars. (Using wide mouth is a must, you’ll never get the bread out otherwise)
2. Combine ingredients and knead until gluten is developed.
3. Transfer to a bowl, cover, and let rise till it doubles. (20-60 minutes depending on the temperature of your house).
4. Knockdown dough. Portion out 6 golf ball sizes of dough.
5. Grease the inside of the jars with shortening.
6. Smooth out balls and place them in wide mouth pint jars or wide mouth quart jars. Try to keep out air pockets under the dough. Smoosh it with your fingertips into the bottom edges of the jar. You can use canning tools to help.
7. Put lids on and do a second rise. Let rise till there are 2 inches of headspace in the jar.
8. Place in a pressure cooker and pressure can for 20 minutes (based on 1000 asl). Check your levels and times.
9. Take out and let cool.

Cook Time

 

       

Canned Bread in a Jar – Oven Variation (no pressure canning)

1. Get 8 clean wide-mouth pint-size canning jars and lids. They don’t have to be hot, just clean.
2. In a large bowl, mix up your favorite quick bread recipe as usual (banana bread, zucchini bread, apple bread, etc). You can also try Kendra’s Pumpkin Spice Bread Recipe from New Life on a Homestead and substitute 2/3 c. shortening for the 1 cup of vegetable oil it normally calls for.
3. Grease your jars with shortening, all the way around the inside.
4. Pour the bread mix into the jars, filling them halfway. DO NOT OVERFILL.
5. Bake the bread in the pint jars (WITHOUT lids on) at 325* for 45 min. Test one with a toothpick to make sure they are completely cooked before removing the jars from the oven.
6. When done, wipe the rims with a wet cloth and quickly screw the lids on.
7. Let sit for at least 3 hours until cool.

Cook Time

 

Different Canned Bread Variations

Here are some of the different types of bread this recipe can make:

• pumpkin
• banana
• apple
• carrot
• applesauce/pineapple
• cranberry
• cranberry sauce
• zucchini
• applesauce/raisin
• peach

Important Guidelines

• You must use wide-mouthed jars – this is a big one…. you need to use wide-mouth jars (pints or quarts) for this recipe so that the bread will come out of the jar easily to prevent losing its loaf shape. The batter going into the jar is a lot more flexible than the bread coming out.
• You must use shortening – do not be tempted to substitute with any other type of oil! If you want this bread to keep in those jars, you need to use shortening. Any other oils will make this bread go rancid faster.
• You must sanitize your jars before using them – Food safety is a priority always….. especially when canning. In addition to sanitizing your jars, make sure you wipe off the tops before and after baking.

 

 

 

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Start Canning Quickly!

From the canning jars, to the tools to towels to the mixing bowls, I love to share products I use while canning and making my favorite recipes.

One of my favorites is the KitchenAid mixing bowls set that have this flat bottom that help keep the bowl sturdy and not move around a bunch when mixing in it. I got the red set, but it comes in other colors, too.

I hope you enjoy them for years like I have!

 

~~ And as always friends, take care, be kind to yourself and others, and always keep learning to be better and do better.

*We sometimes use affiliate links on our site for items that I use, recommend, and love. The links are free for you to use and it helps support my site by providing a commission for the recommendation. I greatly appreciate you clicking on any recommended links I provide.*

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Grab some of my favorite items mentioned in this article:

Check out my Amazon storefront with ALL MY FAVORITE THINGS! >

Or, go directly to my full list of Canning Tools & Essentials >

 

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Original post: February 28, 2022 
Updated: December 11, 2023
Updated: February 22, 2024