Georgia Jar Cakes

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
3 1/2 cups flour
2/3 cup pecans or walnuts (chopped)
2 cups fresh peaches, peeled and diced

Cream the shorting and the sugar together. Add the eggs baking powder, soda, salt and spices. Add the water alternately with the flour then stir in the nuts and peaches.

Grease 8 pint size wide mouth jars that have been washed in hot soapy water and allowed to dry (grease with a pastry brush dipped in melted shorting). Fill each jar 1/2 full of batter. Wipe rims and bake on cookie sheet in 325�F degree oven on middle rack for 35 to 45 minutes.

Meanwhile boil water in large pot. Turn off stove when it comes to a boil; add the lids and rings and let sit in hot water for 10 minutes or more. Leave in hot water until ready to use.

When the cakes are done remove the jars one at a time. Wipe the rims and place a lid on the jar. No need to wipe the water off the extra moisture will not hurt the cakes.

Screw the lids on tight and allow to rest on the counter and cool completely. The jars will seal as they cool.

Makes 8 pint size jars. Good for 6 months. Store in cool dry place.

If giving as gift cover lid with pretty fabric and attach a card giving the cake name, date made, and expiration date. If not for gift just write the info on lid with marker.

When ready to eat if the cake does not come out easy, just run under hot water for a few seconds or mircowave with lids removed for 2 seconds.