1. Gather canning supplies: 8 wide mouth pint jars, 8 lids and 8 rings.

2. Wash jars in hot soapy water. Rinse. Dry. Grease with shortening.

3. Place lids in pan. Pour boiling water over them. Do not boil, but let stay in water until ready to use.

PUMPKIN BREAD:

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 (opt.)

Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts.

5. Pour batter into 8 wide-mouth greased pint jars, filling them 1/2 full of batter. Bake at 325 degrees about 45 to 55 minutes.

6. When done, remove 1 jar at a time from oven. (If bread has risen above edge of jar, cut off the excess.) Wipe edge of jar clean, put on scalded lid, and screw band firmly tight.

7. Decorate jar for holiday gift.

May substitute 2 cups pumpkin in the pumpkin bread recipe with the following combinations:

1 cup shredded apple and 1 cup shredded carrot

2 cups shredded apple

2 cups applesauce

1 3/4 cups applesauce and 1/4 cup crushed pineapple

1 3/4 cups applesauce and 1/4 cup raisins

2 cups shredded carrots

2 cups zucchini or add walnuts rather than pecans

1 bag ground whole cranberries (fresh)

1 can whole or cranberry sauce

2 cups mashed bananas

1 3/4 cups mashed bananas and 1/4 cup orange marmalade

1 3/4 cups mashed bananas and 1/4 cup crushed pineapple

When left sealed stays moist for months.