2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 ts Cinnamon (ground)
3 1/3 c Flour
1 ts Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)
Yield: 8 servings Grease 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on the jar rims. Cream
shortening and sugar. Beat in eggs and applesauce. Sift together the dry
ingredients and blend them into the applesauce mixture. Add the raisins and
nuts and divide the batter evenly between 8 widemouth pint jars. The jars
will be more than half full. Bake open jars about 60 minutes in an oven at
325 degrees. When done, quickly remove one hot jar at a time and clean its
sealing edge. Immediately apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the jar cools. Jars of
cooled bread may be stored on the pantry shelf with other canned foods or
may be placed in a freezer. The bread is safe to eat as long as jars
remain vacuum sealed and free of mold growth. NOTE: The lady who
contributed this recipe to the magazine noted that she had some of this
cake that is one year old and is still delicious. I have personally made
this and have several jars that are still good over 5 months later. I plan
to save one jar from my original batch and see how long it will keep.
(Nancy) SOURCE:Countryside and Small Stock Journal, Vol. 77, #1, Jan/Feb,
1993. Contributed by Elaine White
Yields
8 Servings