2/3 cup Crisco shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin (or substitute)
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 cup nut meats

Cream shortening and sugar. Beat in eggs, water and pumpkin. Add dry ingredients and nuts. Pour mixture into greased wide-mouth pint jars (fill 1/2 full or 1 level cup).

Bake at 325°F for 45 minutes. When done, remove 1 jar at a time (I use a jar lifter). Wipe sealing edge and screw on cap tight (have lids hot and dry).

Makes 8 pints and will keep on shelf for 1 year.

SUBSTITUTIONS FOR PUMPKIN (PICK ONE):

2 cups shredded apples or carrots
1 bag ground whole fresh cranberries
2 cups mashed bananas
2 cups chopped apricots
2 cups chopped fresh peaches
1 3/4 cups applesauce plus 1/4 cup crushed pineapple
1 3/4 cup applesauce plus 1/4 cups raisins

Submitted by: Robin Lacy