Bread in a Jar - - From Deb

2/3 Cup Shortening
2 2/3 Cups Sugar
4 Eggs
2 Cups Canned Pumpkin
2/3 Cups Water
3 1/3 Cups all-purpose flour

2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ground Cloves
1 1/2 tsp Salt
2/3 Cups Chopped Nuts

Grease insides of 8 (1 - pint) wide mouth canning jars well (use only caning jars. Others can't take the heat).

Cream shortening & sugar together. Beat in eggs, pumpkin, and water.
Sift together flour, baking powder, baking soda, spices and salt.
Add to pumpkin mixture and mix well. Stir in nuts. Pour mixture into prepared canning jars, filling each half full.

Bake 45 minutes in 325 degrees oven. When done, remove one jar at a time from the oven. Wipe rims, put lids (that have been boiled to sterilize) on jars and screw down rings. The heat will vaccuum-seal the jar and the bread will keep for up to 1 year.

VARIATIONS: Substitute any one of the following for the pumpkin. 2 Cups
Shredded apples or carrots, 1 3/4 cups applesauce plus 1/4 cups crushed pineapple, 1 can whole cranberry sauce, 2 cups mashed bananas, 2 cups finely chopped or mashed peaches, or 2 cups shredded zucchini.