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Bread-in-a-Jar




Source of Recipe


BHG


List of Ingredients




2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 tsp. baking powder
2 c. apples or carrots, shredded
1 3/4 c. applesauce plus 1/4 c. pineapple
1 can whole cranberry sauce
2 c. mashed bananas
2 c. fresh peaches
2 c. zucchini, shredded


Recipe



Cream shortening and sugar together. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased side-mouth canning 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 and the bread will keep for up to one year. Makes 8 pints.