1 c. salad oil
2 c. sugar
3 eggs, beaten
2 tsp. vanilla
3 c. peeled and chopped pears
1 c. chopped pecans
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

In large bowl, combine oil, sugar, eggs, and vanilla; blend well. Stir in pears and pecans. Combine dry ingredients. Stir dry ingredients into pear mixture until well blended.

Pour batter into 2 well greased loaf pans, 8 1/2 x 4 1/2 x 2 3/4 inches or 5 wide-mouth pint canning jars. Grease jars all the way to top and fill 3/4 full; place jars on a cookie sheet.

Cook loaves 1 hour in 350 degree oven; jars 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from the containers and cool on a wire rack. Freezes well.

This is not a canning technique. It merely produces a very nice small, round loaf.