Pumpkin Bread - cooking recipe

Ingredients

2/3 c. shortening
4 eggs
2/3 c. water
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
2 2/3 c. sugar
2 c. cooked and mashed pumpkin (1 large can)
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
2/3 c. chopped pecans

Preparation

Cream the shortening and sugar.
Beat in eggs, pumpkin and water.
Sift together the flour, baking powder, soda, salt and spices.
Add to pumpkin mixture.
Stir in nuts.
Pour into greased wide-mouth glass canning pint jars.
Fill \"Ball\" brand jars 1/3 full.
Fill \"Kerr\" brand jars 1/2 full.
Bake at 325\u00b0 for about 45 minutes.
When done, remove one jar at a time from oven.
Clean sealing edge and screw lid tight.
Yields 9 \"Kerr\" jars.
Safe to keep on the shelf for 6 months.