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1
Preheat oven to 325u00b0.
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2
Pre-wash (8 pint-sized wide mouth canning jars) canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
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3
Rinse well, dry and let them come to room temperature.
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4
Grease insides of jar well.
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5
Beat together butter and half of sugar until fluffy.
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6
Add eggs and remaining sugar, vanilla and applesauce.
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7
Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
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8
Pour one cup of batter into each jar and carefully remove any batter from the rims.
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9
Place jars in a preheated 325u00b0 oven and bake for 40 minutes.
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10
While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
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11
Remove pan from heat and keep lids hot until ready to use.
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12
When the cakes have finished baking, remove jars from oven.
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13
Make sure jar rims are clean.
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14
(If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
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15
Jars will seal as they cool.
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16
Cakes will slide right out when ready to serve.
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17
Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
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18
Sealed jars may be stored with other canned food or placed in a freezer.
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19
DO NOT PLACE HOT JARS IN FREEZER!
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20
The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
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21
To enjoy the best flavor, try to eat all canned cakes within 6 months.
