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LOCATION: Recipes >> Preserving >> Cake In A Jar 01

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Pumpkin Bread in a Jar (with variations)

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or 1 of variation items)
2/3 c water
3 1/3 c flour
1/2 t baking powder
2 t baking soda
1 t cinnamon
1 t ground cloves or nutmeg
1 1/2 t salt
2/3 c nuts

Cream shortening and sugar. Beat eggs, pumpkin, and water. Sift
together flour, baking powder, soda, salt, and spices. Add to
pumpkin mixture. Stir in nuts. Pour mixture into greased wide
mouth pint jars filling 1/2 full. Bake at 325 degrees F for 45
minutes. When done, remove 1 jar at a time and wipe sealing edge
with paper towel or very clean cloth and screw cap on tightly.
The heat will vacuum seal the jar and the bread will keep for up
to one year. Makes 8 pints


2 c shredded apples
2 c shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c mashed bananas
2 c fresh peaches
1 3/4 c applesauce plus 1/4 c pineapple
2 c shredded zucchini
1 3/4 c applesauce plus 1/4 c raisins
2 c applesauce
1 3/4 c banana plus 1/4 c orange marmalade
1 c shredded apple plus 1 c shredded carrot
1 3/4 c banana plus 1/4 c pineapple


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