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Canned Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs 2 cups pumpkin puree
2/3 cups water
3 1/3 cups flour
1/2 tsp baking powder
1 1/2 tsp salt 1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped nuts (optional)

Preheat oven to 325 F Cream together shortening and sugar. Beat
in eggs, pumpkin and water. Sift together the dry ingredients.
Add to pumpkin mixture, along with the nuts, if desired. Pour the
batter into clean greased canning jars, filling them half full.
Bake in jars without lids for 25 minutes, or until the bread rises
and pulls away from the side fo the jars. When the bread is done,
remove 1 jar at a time from the oven, clean its rim and firmly
screw on a 2-piece canning lid. Let the jars cool on the counter
away from drafts. You can tell each jar has become vacuum-sealed
when its dome is sucked downward at the center during cooling,
store in cool, dry dark place. This is great for gift giving and
this bread will last for some time if the seal isn't broken.


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