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["Preheat oven to 325u00b0F.", "Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.", "Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.", "Prepare the batter in the meantime.", "Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.", "Coarsely chop the raisins and walnuts; set aside.", "Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.", "Add raisins and walnuts; toss to lightly combine.", "In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).", "Gradually beat in the sugar until thick and light.", "At low speed, beat in the oil and pumpkin; blend well.", "Gradually stir in the flour mixture until well blended.", "Divide among the 8 canning jars (should be slightly less than 1/2 full.", "Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.", "Place jars onto a cookie sheet or they'll tip over.", "Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.", "Have your lids and rings ready.", "Take one jar at a time from the oven; place a lid and ring on and screw down tightly.", "Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.", "You'll know when they've sealed, you'll hear a ""plinking sound""."]
