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Pumpkin Bread in a Jar
From
Don |
My
Mom & Dad lived without electricity up until 2002 and they used to can a lot of
foods. I remember walking down in the root cellar and seeing the shelves lined
with jars of everything you could want, potatoes, spiced crab apples, every kind
of vegetable and canned bread. I'm not sure where she got the recipe but this is
the one she gave me. We make them up a couple weeks before Christmas and pass
them out to friends and neighbors. It's July now and I just opened a banana
walnut bread tonight and it's just like it was just made. Shelf life is at least
1 year but they don't last that long around here.
Pumpkin Bread in a Jar
2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or one of variation items)
2/3 c water
3 1/3 c flour
1/2 t baking powder
2 t baking soda
1 t cinnamon
1 t ground cloves
1 1/2 t salt
2/3 c nuts
Cream shortening and sugar, add beaten eggs, pumpkin (or variation) and water.
Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin
mixture. Stir in nuts. Evenly distribute mixture into greased wide mouth pint
jars (approx 1/2 full). Bake at 325 degrees F for 45 minutes. When done, remove
1 jar at a time and wipe sealing edge with paper towel or very clean cloth and
screw cap on tightly. The heat will vacuum seal the jar and the bread will keep
for up to one year. Makes 8 pints.
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