2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. 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)

Cream shortening and sugar. Beat in eggs, pumpkin and water Sift together flour, baking powder, soda, salt and spices. Mix in nuts. (This process called dredging keeps the nuts from sinking to the bottom of the bowl). Add pumpkin mixture. Pour into greased wide mouth pint jars filling them half full of batter. Bake at 325 degrees about 45 minutes. When done, remove one jar at a time from oven, clean sealing edge and screw cap on firmly. Yield: 8 pints.

Some substitutions for the 2 cups of pumpkin, keeping within the 2 cup range include:

1 cup shredded apple and 1 cup shredded carrot; 2 cups shredded apple; 2 cups applesauce; 1 3/4 cups applesauce, plus 1/4 cup crushed pineapple; 1 3/4 cups applesauce plus 1/4 cup raisins; 2 cups shredded carrots; 2 cups zucchini and substitute walnuts instead of nuts; 1 bag ground whole fresh cranberries; 1 can whole cranberry sauce; 2 cups mashed bananas; 1 3/4 cups mashed bananas plus 1/4 cup orange marmalade; 1 3/4 cups mashed bananas plus 1/4 cup crushed pineapple; 2 cups crushed strawberries; 2 cups chopped apricots.