2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. plain pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 c. nuts (optional)
8 or 9 wide mouth pint canning jars with lids and rings

Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together dry ingredients (except nuts) and gradually add to pumpkin mixture. Stir in nuts.

Pour into greased jars, filling each only half full of batter. Clean sealing edge of jars. Bake at 325 degrees for about 45 minutes or until toothpick inserted in center comes out clean. Scald lids and keep in water until used.

When bread is done, remove jars, clean sealing edge again, place lids on jars and screw rings on firmly. As bread cools, jars will seal. Any jars not sealing may not be stored in freezer.