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1
Preheat oven to 325-degrees.
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2
Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400) canning jars, lids and rings by boiling them for 15 min.
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3
Keep the lids and rings in the water till you're ready to use them.
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4
Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down).
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5
When the jars are cold sufficient to handle, grease the insides with shortening (Don't use butter, margarine, PAM or possibly Baker's Secret); set aside.
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6
Sift together the flour, baking pwdr, baking soda, salt, cinnamon and cloves; set aside.
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7
Cream together the shortening and sugar.
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8
Beat in the Large eggs, one at a time till the mix is light and fluffy.
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9
Add in the applesauce and water.
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10
Blend the dry ingredients into the applesauce mix.
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11
Mix in the nuts.
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12
; set aside.
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13
Fill well greased jars half full.
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14
Place the jars onto a cookie sheet or possibly they'll tip over.
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15
Bake for 35 min or possibly till a cake tester comes out clean.
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16
like you would any canned goods.
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17
The method for making the cakes is the same - no matter that recipe you use.
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18
The only difference will be the ingredients (of course), the amount of jars needed and the baking times- -which's all, everything else is the same.
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19
Do not limit yourself to the recipes I'm giving you - use your favorite quick-bread recipe.
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20
I plan on trying the Carrot Cake recipe I posted.
