2/3 c. shortening
2 2/3 c. sugar
2/3 c. water
4 eggs
2 c. pumpkin
3 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. salt
1 tsp. ground cloves
2 tsp. baking soda
2/3 c. nuts

Cream shortening and sugar. Beat in water, eggs, and pumpkin. Add flour, soda, baking powder, cloves, cinnamon, and salt. Stir in nuts. Pour into greased wide mouth glass jars 1/2 full. Bake at 325 degrees for 45 minutes. Remove from oven, wipe top of jars, screw lid on tight. Heat with vacuum seals. Will keep for year.

Substitute for pumpkin:

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