2/3
cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon salt
2 tablespoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning jars
with lids
Preheat oven to 325 degrees F (165 degrees C)
Lightly grease the insides of 8 straight-sided
wide-mouth pint canning jars. Sift
together flour, baking soda, salt, nutmeg and
cinnamon. Set aside.
Cream shortening and sugar until fluffy.
Add eggs and beat in well. add flour
alternately with water and mix until smooth.
Fold in apples, raisins and nuts.
Fill jars 1/2 full of batter, being careful to
keep the rims. Bake at 325 degrees F (165
degrees C) for 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". 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 6 days. Sealed jars
can be stored with other canned food for up to a
year.
