🍞 Canned Storm Bread
Baking Bread in a Jar for Emergencies!
📌 In This Article
🍞 The Storm Bread Story
"This week's bread, and the start to our canned storm bread."
When the power goes out, the first thing to spoil is the food in your fridge and freezer. But if you have Canned Storm Bread on your shelf, you have fresh-tasting, moist bread ready to eat without turning on a single appliance.
Baking bread directly inside a canning jar creates a perfect vacuum seal as it cools, meaning you can store it on the pantry shelf for a year or more.
It's the ultimate comfort food for emergency preparedness. Whether you're facing a hurricane, a blizzard, or just a really busy week, having this bread ready brings incredible peace of mind.
💬 The verdict: "Preparedness is peace of mind." — And fresh bread always helps.
💪 Why Bake Bread in a Jar?
Fresh Bread Without Power!
🌪️"The start to our canned storm bread."
No Power Needed
Ready in an outage
Long Storage
Up to 1 year
Moist & Dense
Great for toast or sandwiches
Be ready for anything with bread on the shelf.
📦 Ingredients
This is the classic White Bread in a Jar recipe from Mary Brown's kitchen.
🍞 For the Bread
- 💧 1 C hot water (not boiling…tap hot is hot enough)
- 🍞 1 T yeast
- 🥛 1/2 C buttermilk
- 🍦 1/2 C sour cream
- 🍚 1/4 C white sugar
- 🧂 2 ts salt
- 🌾 3-6 C Bread flour (start with three and add as you mix)
- 🫗 1/4 C veg. Oil
🫙 For the Jars
- 🫙 Wide-mouth pint jars
- 🧴 Shortening or lard (to grease jars)
- 🧴 New lids and rings
💡 Pro tip: "I like to use butter flavor shortening to grease the jars. It gives the crust an amazing flavor."
📝 Step-by-Step Instructions
Step 1 – Make the Dough
- In mixing bowl, combine water, sugar, and yeast. Leave to stand for 10 minutes until frothy.
- Add buttermilk, sour cream, and salt, and stir together.
- Add flour gradually: Add 1 C flour and stir. Add another cup and mix (may need hands). Add third cup and mix until it cleans the bowl.
- Turn out onto a floured board, and knead for 10 minutes.
- Pour oil into the bowl. Shape dough into a ball, coat it in the oil, cover, and let rise in a warm place for 2 hours (or until doubled).
Step 2 – Prep the Jars
- Clean and coat the inside of wide-mouth pint jars with a light coating of shortening.
Step 3 – Fill and Rise
- Punch down the dough and knead for 1 minute.
- Using a food scale, measure out 5 oz balls of dough, and drop one into each jar.
- Put lids and rings on.
- Set jars in a warm place and let rise until they are within 1” of the top.
Step 4 – Pressure Can
- Tighten rings to resistance.
- Place jars in a pressure canner with warm water.
- Bring to a boil, and vent for 10 minutes.
- Put on weight and bring to pressure appropriate for your elevation.
- Process for 20 minutes.
⚠️ Important Safety Warning
This is a rebel canning recipe. The pressure canner acts as an oven to bake the bread while simultaneously creating a vacuum seal. Always follow safe pressure canning procedures.
Step 5 – Cool and Store
- Turn off heat and allow canner to decompress naturally.
- Remove bread jars, and set on the counter to cool.
- After two hours, remove rings and check seals.
- Label and store in a cool, dark place.
❓ Frequently Asked Questions
❓ Is it safe to can bread?
Yes, this is a known method called "bread in a jar." The dry heat of the pressure canner bakes the bread while the pressure creates a vacuum seal, making it shelf-stable.
❓ How long does it last?
When properly sealed and stored in a cool, dark place, it can last for up to a year.
❓ Can I bake this bread normally?
Yes! After the initial rising, shape the dough into rolls or loaves, raise for two hours, and bake at 350º for 20-30 minutes.
❓ Why use buttermilk and sour cream?
They add moisture, tenderness, and a slight tang to the bread, making it incredibly delicious.
📄 Printable Recipe Card
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║ CANNED STORM BREAD ║
║ Baking Bread in a Jar for Emergencies! ║
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YIELD: ~8 pint jars | TIME: ~3.5 hours | PROCESS: 20 min
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INGREDIENTS
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- 1 C hot water
- 1 T yeast
- 1/2 C buttermilk
- 1/2 C sour cream
- 1/4 C white sugar
- 2 ts salt
- 3-6 C Bread flour
- 1/4 C veg. Oil
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INSTRUCTIONS
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1. Mix water, sugar, yeast. Rest 10 mins.
2. Add buttermilk, sour cream, salt. Stir.
3. Add flour gradually until dough cleans bowl.
Knead 10 mins.
4. Coat dough in oil, rise 2 hours.
5. Grease wide-mouth pint jars.
6. Weigh 5 oz dough balls. Place in jars.
Let rise to 1" from top.
7. Tighten rings. Pressure can at 10 lbs for 20 mins.
8. Cool, check seals, store.
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"Preparedness is peace of mind." 🍞🌪️
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© CanningRebels — Canned Storm Bread
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