Applesauce Cake In A Jar

2/3 cup Vegetable Shortening

2-2/3 cups White Sugar

4 Eggs

2 cups Applesauce

2/3 cup Water

3-1/3 cups White Flour

1/2 tsp. Baking Powder

2 tsp. Baking Soda

1-1/2 tsp. Salt

1 tsp. Cinnamon

2 tsp. Cloves

2/3 cup chopped Nuts (optional)

You'll need 9 or 10 wide-mouth pint-size canning jars, metal rings and lids.

Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions.

Grease inside, but not the rim of jars.

Cream together the shortening and sugar.

Beat in the eggs, one at a time, until the mixture is light and fluffy.

Add the applesauce and water; set aside.

Stir together the flour, baking powder, baking soda, salt, cinnamon and cloves.

Blend the dry ingredients into the applesauce mixture.

Fold in the nuts.

Pour one cup of batter into prepared jars.

Do not use more than one cup or batter will overflow and jar will not seal.

Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325-degree oven for 45 minutes.

Remove jars from oven one at a time keeping remaining jars in oven.

Working quickly, wipe rim, place lid and ring on jar and secure.

Jars will seal quickly.

Repeat with remaining jars.

When ready to serve, bread will slide out.

A properly sealed quick bread will stay fresh for one year.