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 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts

Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling 1/2 full. Bake at 325 degrees for 45 minutes. When done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.

VARIATIONS:

2 c. shredded apples or carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c. mashed bananas
2 c. fresh peaches
1 3/4 c. applesauce plus 1/4 c. pineapple
2 c. shredded zucchini
1 3/4 c. applesauce plus 1/4 c. raisins