Bread in a Jar for Gift Giving 

Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year. Take jars out the oven one at a time. When jars have cooled enough to handle them, tighten the tops. As jars cool, they will seal.

2 2/3 c. sugar

4 eggs

2 c. canned pumpkin

2/3 c. water

3 1/3 c. flour

1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves

1 1/2 tsp. salt

2/3 c. nuts

Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.

Bake at 325 degrees for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth and screw cap on tightly.

The heat will vacuum seal the jar.

Makes 8 pints.

Substitute for pumpkin, one of the following:

2 cups shredded apples or carrots

1 bag whole ground fresh cranberries

1 can whole cranberry sauce

1 3/4 cup applesauce plus 1/4 cup pineapple

1 3/4 cup applesauce plus 1/4 cup raisins

2 cups mashed bananas

2 cups apricot

2 cups shredded zucchini

2 cups chopped fresh peaches