Cakes and quick breads baked in jars make for great portion control. They are easy to store and transport - perfect for snacks, lunches at work, or picnics. When my college age sister, who by necessity does a good bit of moving around - wanted me to make her some peach cobbler, I knew cobbler in a jar would be perfect for her.
The only thing is: I had no idea how to make cobbler in a jar. I used the principles of baking cakes in a jar and adapted them to cobbler. Here's how I did it:
I made a pound cake batter with a little cinnamon and nutmeg in it. I used 8 oz jelly jars - the perfect size for a single serving of cobbler. I put two big spoonfuls of peach pie filling in the bottom of each jar, then filled to half way with the batter, then put another spoonful of peach pie filling. I placed the jars on a cookie sheet and baked them in the oven for 20 minutes. If you are using a cake mix, bake yours for as long as the "muffin time" indicated on the box. As soon as they are finished baking remove the hot jars and screwed lids on as soon as they come out. Do not let the jars cool down - you've got to be quick! But definitely wear an oven mitt.
They are supposed to be good for six months to a year. Hers don't last that long, and anyway she's always traveling so they aren't stored in a dark, cool place all the time. For best results these should be stored in a cool place and sheltered from light, just like all canned goods. And of course, if you're giving these as a gift it never hurts to put some encouraging words on the lids!