Title: Canned apple cake jar cake
 Categories: Apples
      Yield: 8 Servings
 
    2/3 c  Shortening
    1/2 ts Baking powder
  3 1/3 c  Sugar
      2 ts Baking soda
      4    Eggs
  1 1/2 ts Salt
      2 c  Applesauce
      1 ts Cinnamon (ground)
  3 1/3 c  Flour
      1 ts Cloves (ground)
      1 c  Raisins
    1/2 c  Pecans (chopped)
 
  Yield: 8 servings  Grease 8 WIDE-MOUTH pint canning jars with melted
  shortening. Use a brush and avoid getting grease on the jar rims.
  Cream shortening and sugar. Beat in eggs and applesauce. Sift
  together the dry ingredients and blend them into the applesauce
  mixture. Add the raisins and nuts and divide the batter evenly
  between 8 widemouth pint jars. The jars will be more than half full.
  Bake open jars about 60 minutes in an oven at 325 degrees. When done,
  quickly remove one hot jar at a time and clean its sealing edge.
  Immediately apply and firmly tighten a two-piece wide-mouth canning
  lid. The lid will form a vacuum seal as the jar cools. Jars of cooled
  bread may be stored on the pantry shelf with other canned foods or
  may be placed in a freezer.  The bread is safe to eat as long as jars
  remain vacuum sealed and free of mold growth. NOTE: The lady who
  contributed this recipe to the magazine noted that she had some of
  this cake that is one year old and is still delicious. I have
  personally made this and have several jars that are still good over 5
  months later. I plan to save one jar from my original batch and see
  how long it will keep. (Nancy)  SOURCE:Countryside and Small Stock
  Journal, Vol. 77, #1, Jan/Feb, 1993. Contributed by Elaine White
  Typed for you by Nancy Coleman From: Nancy Coleman  From: Gail Shipp
                      Date: 10-21-94 Submitted By CAROLYN SHAW On
  11-17-94