BREAD IN A JAR

2/3 C. solid vegetable shortening
2 2/3 C. sugar
4 eggs
2/3 C. water
2 C. fruit (see variations)
3 1/3 C. flour
1/4 t. ground cloves
1 t. ground cinnamon
1 t. baking powder
2 t. baking soda
1 t. salt
2/3 to 1 C. raisins or nuts (dredged in some of the flour)
8 wide-mouth, pint-size canning jars (with rims and pretreated lids; see note)

In bowl, cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Add water and beat well. Add fruit.

Into separate bowl, sift together flour, cloves, cinnamon, baking powder, baking soda and salt. Add to batter. If desired, add raisins or nuts and mix.

Grease insides, but not rims, of canning jars. Pour exactly 1 cup batter into each jar. Do not use additional batter or cake will overflow the jar and will not seal.

Preheat oven to 325° F. Evenly space open jars on cookie sheet for even browning. Bake 45 minutes or until toothpick inserted in center comes out clean.

When done, remove jars one at a time using two potholders. The jars will be very hot. Leave other jars in oven as you seal first jar. Work quickly. Seal with pretreated lids, then twist on screw ring to secure. You will hear it seal with a ping sound quite fast. Repeat process with remaining jars. Cool completely on countertop out of any draft. Breads can be served after 1 hour. Remove tops, slide knife around jars to loosen, invert onto breadboard and serve warm. Makes 8 breads.

Variations: You may choose any combinations from this list, combine them or come up with your own. Do not exceed 2 cups total. Options include: Grated apples, shredded carrot, mashed banana, 1 1/2 cups applesauce and 1/4 cup pineapple, canned cranberries, grated zucchini.