This Fad Can Be Dangerous!

There are recipes going around for baking cakes in canning jars.

Not that I would ever try this because I don't think it's easier than a cake pan, and the ones I've seen look gross.

And it just seems dangerous.  Hot food in an exploding jar... not only would it be messy, but  the last thing I need is another way to get injured in the kitchen!

And before you "pooh pooh" away the concern, read the warning from the manufacturers and other canning experts, and remember that almost every safety recommendation is the result of someone being seriously injured!  (Mr. Giddy learned this in safety instructor training). 

Jarden the manufacturer of Ball, Kerr, and Bernadin canning jars official position (800-240-3340) is oven canning, heating jars in the oven for canning, or using jars to bake is unsafe and not recommended. 

The jars were not made for this purpose. The unsafe condition is what is call Thermal Shock Breakage. The heat from an oven is a different heat than what is produced in a water bath or pressure canner. The breakage can occur during the heat process inside the oven or outside on the counter as they cool. 

This breakage could be anything from a crack in the glass where shards may be deposited into the jar and not observed by the canner or baker and end up in your food, to a full break of the jars possibly happening during handling and filling with your recipe.
 
In addition the representative agreed that based on the contents that you are canning or baking there is no way to be sure that you are completely killing all the microorganisms and making the jars shelf stable. With baking you are running the risk of botulism as the ingredients that you are using such as eggs, flour, and other non-cannable products will grow bacteria fairly quickly in a jar. You are then giving these products to friends and family that you are putting at risk.

In addition the University of Georgia (UGa) and National Center for Home Preserving states clearly; (http://nchfp.uga.edu/questions/FAQ_canning.html#7)  “No. This can be dangerous because the temperature will vary according to the accuracy of oven regulators and circulation of heat. Dry heat is very slow in penetrating into jars of food. Also, jars explode easily in the oven.”

So don't be trendy!