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1
Sterilize 8 (12 oz) canning jars, lids and rings by boiling for 10 minutes.
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2
Remove the jars and allow to air-dry and cool.
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3
Leave the lids and rings in the hot water until ready to use.
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4
Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening, set aside.
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5
Cream together the shortening and sugar.
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6
Beat in the eggs, one at a time, until the mixture is light and fluffy.
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7
Add the applesauce and water; set aside.
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8
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves.
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9
Blend dry ingredients into the applesauce mixture.
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10
Fold in the nuts.
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11
Pour batter into the jars, filling them about 1/2 full.
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12
Place jars onto a cookie sheet or they'll fall over.
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13
Bake in a preheated 325 degree F oven for 35 to 40 minutes or until a pick inserted deep into the center of each cake comes out clean.
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14
Remove jars from the oven, one-at-a-time (use HEAVY-DUT Y MITTS, the jars ARE HOT!
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15
); place a lid, then a ring on top and screw down tightly.
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16
Place jars onto your counter top to cool.
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17
You'll know when the jars have sealed, you'll hear a plinking sound.
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18
If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all.
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19
Store jars in a cool, dry place.
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20
They should keep for about a year.
