From: smiller@pacifier.com (Sandy)
Newsgroups: rec.food.cooking
Date: 23 Aug 1995 07:57:58

PUMPKIN BREAD BAKED IN JARS

(BTW, use only the FRESHEST ingredients when you make this bread. I once used flour I had had a couple of months in the cupboard, an old can of pumpkin from a year or two previously, etc., and it turned out kinda bad. It's heaven if everything is really fresh, like, no more than a month or so old.

12 wide-mouth pint jars and lids (Ball brand is best)
1 cup shortening (really fresh)
4 cups sugar
6 eggs (fresh)
3 cups pumpkin (or one large can) (Again, make sure it's freshly-purchased)
1 cup water
5 cups flour (fresh)
3/4 tsp. baking powder
3 tsp baking soda
2-1/4 tsp. salt
1-1/2 tsp. cinnamon
1-1/2 tsp. ground cloves

Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture.

Pour into clean, greased wide-mouth pint jars, filling them half full with batter. Bake at 325 degrees about 45 minutes. When done, remove one jar at a time from oven. Clean sealing edge well and screw lids on
firmly. Cool and store in refrigerator or freezer.