2/3 c Shortening 2 c Applesauce
1/2 ts Baking powder 1 ts Cinnamon (ground)
3 1/3 c Sugar 3 1/3 c Flour
2 ts Baking soda 1 ts Cloves (ground)
4 Eggs 1 c Raisins
1 1/2 ts Salt 1/2 c Pecans (chopped)
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