Banana Nut Bread Baked in a Jar
2/3 cup shortening
2 2/3 cups white sugar
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
1 Preheat oven to 325 degrees F Grease insides of 8 (1 pint) straight sided,
wide mouth canning jars.
2 In a large bowl, cream shortening and sugar until light and fluffy. Beat in
eggs, bananas, and water. Sift
together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana
mixture. Stir in nuts.
3 Pour mixture into greased wide mouthed 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.
4 Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the
lids and rings in boiling water.
5 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.
6 Jars should be eaten immediately or kept sealed in Jar