Pumpkin Bread Baked in a Jar

Makes 8 (1-pint) jars.

2/3 cup shortening
2 2/3 cup granulated sugar
4 eggs
2 cups canned pumpkin*
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup nuts
1 1/2 teaspoons salt

Cream shortening and sugar, beat in the eggs, the pumpkin and water.

Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in the nuts. Pour mixture into greased wide mouth pint jars filling 1/2 full of batter. Bake at 325 degrees F for about 45 minutes or longer if using 1 1/2 pint jar. Put jars on cookie sheet not touching. When done remove 1 jar at a time from oven. Clean sealing edge with paper towel or cloth, screw cap on firmly tight. Heat will vacuum seal jar and make it keep a year.