8 (12 oz.) Ball can-or-freeze jars
8 new lids and rings
vegetable shortening (to grease jars)
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups granulated sugar
1-1/4 cups vegetable or peanut oil (not olive oil)
4 large eggs
1 tsp. vanilla
3 cups Granny Smith apples, peeled, cored and finely chopped
1 cup pecans or walnuts, chopped
1 cup coconut, flaked

Sterilize the jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until ready to use. Check the jars to make sure that there are no nicks or cracks especially along the jar rim.

Carefully remove hot jars from the water and place them right side up on a clean towel to air-dry.

Grease the inside of each jar with vegetable shortening (no substitutes).

Preheat oven to 325°F.

Place a baking sheet on the middle rack of the oven, removing the top rack.

Measure the flour. Them sift together the flour, baking soda and salt; set aside.

Beat the sugar, oil and eggs together until lemon colored. Add the flour mixture, then the vanilla; mix well. Fold in the apples, nuts and coconut.

Fill jars until slightly less than 1/2 full, dividing the batter equally among the 8 jars. Wipe the sides of the jar clean to prevent burning. Place jars on baking sheet.

Bake for about 35-40 minutes or until a wooden pick inserted into center of cakes comes out clean.

When cakes test done, using very heavy oven mitts, remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Keep the lids in the hot water until ready to use. Place the jars on a towel-lined counter to cool away from drafts.

As the jars cool, the lids will pop down. The next day, check the seals for any lids that are not sealed. Use unsealed jars right away.

Store jars in a cool, dry place, for up to 6 months.