Newsgroups: rec.food.recipes
From: Cindy Overaker

Pumpkin Bread in a Jar (with variations)
This came from Cookbook USA Jr. on CD Rom

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or 1 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. Beat eggs, pumpkin, and water. Sift together flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars filling 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. Refrigerate or freeze to store. Makes 8 pints

Variations
2 c shredded apples
2 c shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c mashed bananas
2 c fresh peaches
1 3/4 c applesauce plus 1/4 c pineapple
2 c shredded zucchini
1 3/4 c applesauce plus 1/4 c raisins


Editor's Note:
Please be cautioned that no matter what you may read on the web about storing cakes in jars that the seal does not make them a 'canned' product. Info from the National Food Safety Database:

Canning Breads and Cakes
Angela M. Fraser
Canning breads and cakes is not true canning. It is the process of baking the product in canning jars and capping them as they come out of the oven. Usually, a weak seal will form as the product cools. This is not a shelf-stable product and so must be stored in the refrigerator or freezer to prevent microbial growth.

Title: Jar Cakes
Posted By: Rochelle, CA
Date: July 7th 2001
Board: recipelink.com Canning and Preserving

It is not recommended that jar cakes be kept longer than a couple of weeks and even then they should be refrigerated or frozen. The temperature in the batter doesn't get high enough and it doesn't penetrate the batter sufficiently to prevent bacteria from growing.