Prep 30 mins
Cook 1 hr
You actually COOK these in a jar!
- 2⁄3 cup shortening
- 1⁄2 teaspoon baking powder
- 3 1⁄3 cups sugar
- 2 teaspoons baking soda
- 4 eggs
- 1 1⁄2 teaspoons salt
- 2 cups applesauce
- 1 teaspoon cinnamon (ground)
- 3 1⁄3 cups flour
- 1 teaspoon clove (ground)
- 1 cup raisins
- 1⁄2 cup pecans (chopped)
- Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
- Use a brush and avoid getting grease on the jar rims.
- Cream shortening and sugar.
- Beat in eggs and applesauce.
- Sift together the dry ingredients and blend them into the applesauce mixture.
- Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.
- The jars will be more than half full.
- Bake open jars about 60 minutes in an oven at 325 degrees.
- When done, quickly remove one hot jar at a time and clean its sealing edge.
- Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
- The lid will form a vacuum seal as the jar cools.
- Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
- The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
I thought the amount of sugar in this recipe was pretty high, but the recipe turned out to be a real hit at Christmas. I made two batches and everybody really liked it.