Bread In Jars: Pina Colada Recipe

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide
mouth canning jars with lids in hot soapy water and let drain, dry,
and cool to room temperature. Generously prepare jars with cooking
spray and flour. Drain pineapple for 10 minutes, reserving juice.
Puree drained pineapple in a blender. Measure out 1 1/2 cups puree,
adding a little juice if necessary to make 1 1/2 cups. Set puree
aside. Discard remaining juice. In a mixing bowl, combine applesauce,
half brown sugar until light and fluffy. Beat in egg whites and
pineapple puree. Set aside. In another mixing bowl, combine flour,
baking powder, and baking soda. Gradually, add to pineapple mixture
in thirds, beating well with each addition. Stir in coconut. Spoon
1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars on baking sheet (or they’ll tip over) in the center
of oven. Bake 40 minutes. Keep lids in hot water until they’re
used. When cakes are done, remove jars which are HOT from oven one
at a time. If rims need cleaning, use moistened paper towel.
Carefully put lids and rings in place, then screw tops on tightly
shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue
on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls
on top of the lid (makes it poofy on top), then a piece of cloth
(about 3″ larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).