Texas Pioneer Canning Jar Bread

2/3 Cup Shorteningr
4 Eggs
2 2/3 Cups Sugar
2/3 Cup Water
2 Cups Pumpkin
1/2 Tsp Baking Powder
1 Cup Chopped Pecans or Walnuts
3 1/3 Cups Flour
2 Tsp Baking Soda
1 Tsp Cinnamon & Cloves

Variations (in place of the pumpking)
2 Cups Shredded Apples, or
2 Cups Mashed Bananas, or
2 Cups Carrots, or
2 Cups Zucchini, or
1 Can Whole Cranberry Sauce, or
1 Cup Chopped Apple &
1 Cup Shredded Carrots

Wash and dry 8 wide-mouth pint jars. Grease well. Preheat oven to 325 degrees. Place lids to jars in pan of water and heat per manufacturers instructions. Wash and dry 8 wide-mouth pint jars. Grease well. Preheat oven to 325 degrees. Place lids to jars in pan of water and heat per manufacturers instructions. Wash and dry 8 wide-mouth pint jars. Grease well. Preheat oven to 325 degrees. Place lids to jars in pan of water and heat per manufacturers instructions.
Cream together: shortening, eggs, sugar, & water. Then add and beat: pumpkin, baking powder, chopped pecans or walnuts, flour, baking soda, cinnamon & cloves.
Fill jars 1/2 full. Bake 45-55 minutes when done remove at once from oven and put scaled lids on and seal. Will keep as long as sealed. Keep in cool place after opened.
Variations can be substituded for pumpkin.
Cream together: shortening, eggs, sugar, & water. Then add and beat: pumpkin, baking powder, chopped pecans or walnuts, flour, baking soda, cinnamon & cloves.
Fill jars 1/2 full. Bake 45-55 minutes when done remove at once from oven and put scaled lids on and seal. Will keep as long as sealed. Keep in cool place after opened.
Variations can be substituded for pumpkin.
Cream together: shortening, eggs, sugar, & water. Then add and beat: pumpkin, baking powder, chopped pecans or walnuts, flour, baking soda, cinnamon & cloves.
Fill jars 1/2 full. Bake 45-55 minutes when done remove at once from oven and put scaled lids on and seal. Will keep as long as sealed. Keep in cool place after opened. Variations can be substituded for pumpkin.