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