Canned Apple Cake



INGREDIENTS:

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)

DIRECTIONS:

1. 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.



Canned Apple Cake