Canned Apple Cake Jar Cake Recipe

• 2/3 c. Shortening
• 1/2 tsp Baking pwdr
• 3 1/3 c. Sugar
• 2 tsp Baking soda
• 4 x Large eggs
• 1 1/2 tsp Salt
• 2 c. Applesauce
• 1 tsp Cinnamon (grnd)
• 3 1/3 c. Flour
• 1 tsp Cloves (grnd)
• 1 c. Raisins
• 1/2 c. Pecans (minced)

1. Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
2. Use a brush and avoid getting grease on the jar rims.
3. Cream shortening and sugar.
4. Beat in Large eggs and applesauce.
5. Sift together the dry ingredients and blend them into the applesauce mix.
6. Add in the raisins and nuts and divide the batter proportionately between 8 widemouth pint jars.
7. The jars will be more than half full.
8. Bake open jars about 60 min in an oven at 325 degrees.
9. When done, quickly remove one warm jar at a time and clean its sealing edge.
10. Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
11. The lid will form a vacuum seal as the jar cools.
12. Jars of cooled bread may be stored on the pantry shelf with other canned foods or possibly may be placed in a freezer.
13. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
14. NOTE: The lady who contributed this recipe to the magazine noted which she had some of this cake which is one year old and is still delicious.
15. I have personally made this and have several jars which are still good over 5 months later.
16. I plan to save one jar from my original batch and see how long it will keep.
17. (Nancy)

shortening, baking pwdr, sugar, baking soda, eggs, salt, applesauce, cinnamon, flour, raisins, pecans

Taken from cookeatshare.com/recipes/canned-apple-cake-jar-cake-98896 (may not work)