Banana Nut Bread Baked in a Jar
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, and water. Sift
together flour, baking powder, soda, salt, cinnamon, and cloves. Add to
banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint
jars, filling 1/2 full of batter. Do NOT put lids on jars for baking.
Be careful to keep the rims clean, wiping off any batter that gets on
the rims. Bake at 325 degrees F (165 degrees C) about 45 minutes.
Meanwhile, sterilize the lids and rings
in boiling water. As soon as cake is done, remove from oven one at a
time, wipe rims of jars and put on lid and ring. Jars will seal as cakes
cool. Place the jars on the counter and listen for them to "ping" as
they seal. If you miss the "ping", wait until they are completely cool
and press on the top of the lid. If it doesn't move at all, it's sealed.
Unsealed jars should be eaten or kept in refrigerator for up to a week.
Sealed jars can be stored in a cool dry place for up to 6 weeks.