2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 tsp. baking powder

Cream shortening and sugar together. Beat in 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 canning jars, filling half full.

Bake at 325°F for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or 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.

Variations:

Substitute for pumpkin one of the following:

2 c. apples or carrots, shredded
1 3/4 c. applesauce plus 1/4 c. pineapple
1 can whole cranberry sauce
2 c. mashed bananas
2 c. fresh peaches
2 c. zucchini, shredded