2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. bananas, mashed
3/4 c. water
3 1/3 c. all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. chopped pecans
Cream the shortnening and sugar together; blend in the eggs, bananas and water. In another mixing
bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves together; mix into the banana mixture. Fold
in the pecans; mix well. Pour the batter into 8 cleaned, sterilized and well-greased 1-pt. wide-mouth canning jars,
filling each 1/2 full; wipe the rims clean. Set on a baking sheet and bake at 325 degrees for about 45 minutes; wipe
the jar rims again. Put on the jar lids; set on the counter until the lids "ping", which means a seal has been made.
Sealed jars may be stored in a cool, dry place for up to 6 months; unsealed jar contents should be eaten or kept in the refrigerator
for up to 1 week.
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