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Here's one you can start out with, it makes 2 jars.
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Every recipe technique is the same, just different ingredients.
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Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside.
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In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired.
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Set aside.
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In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended.
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Remove from heat; stir in flour mixture.
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Add buttermilk, egg and vanilla; beat by hand until smooth.
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Stir in nuts.
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Pour mixture into the prepared canning jars; place jars onto a cookie sheet.
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Preheat oven to 325F (160C).
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Bake for 35 to 40 minutes or until a pick inserted deep into each cake comes out clean.
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Remove cakes from the oven, one at a time.
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Place a lid, then a ring onto the jars and screw down tightly.
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USE HEAVY-DUTY MITTS, the jars ARE HOT!!
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Place jars onto your counter to cool.
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You'll hear a sound.
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If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.
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Store cakes in a cool, dark place.
