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Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a
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brush and avoid getting grease on the jar rims. Cream shortening and
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sugar. Beat in eggs and applesauce. Sift together the dry ingredients
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and blend them into the applesauce mixture. Add the raisins and nuts
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and divide the batter evenly between 8 widemouth pint jars. The jars
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will be more than half full. Bake open jars about 60 minutes in an
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oven at 325 degrees. When done, quickly remove one hot jar at a time
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and clean its sealing edge. Immediately apply and firmly tighten a
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two-piece wide-mouth canning lid. The lid will form a vacuum seal as
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the jar cools. Jars of cooled bread may be stored on the pantry shelf
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with other canned foods or may be placed in a freezer. The bread is
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safe to eat as long as jars remain vacuum sealed and free of mold
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growth.
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NOTE: The lady who contributed this recipe to the magazine noted that
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she had some of this cake that is one year old and is still
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delicious. I have personally made this and have several jars that are
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still good over 5 months later. I plan to save one jar from my
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original batch and see how long it will keep. (Nancy)
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SOURCE:Countryside and Small Stock Journal, Vol. 77, #1, Jan/Feb,
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1993.
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Contributed by Elaine White
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Typed for you by Nancy Coleman
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