2 2/3  CUPS          SUGAR
     2/3  CUP           VEGETABLE SHORTENING
   4                    EGGS
     2/3  CUP           WATER
   2      CUPS          FRUIT (SEE NOTE)
   3 1/2  CUPS          ALL PURPOSE FLOUR
     1/4  TSP           GROUND CLOVES
   1      TSP           CINNAMON
   1      TSP           BAKING POWDER
   2      TSP           BAKING SODA
   1      TSP           SALT
     2/3  CUP           RAISINS OR NUTS
USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. 
BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER'S 
DIRECTIONS.
GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER:
DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE 
SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT 
TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND 
SALT. ADD TO THE BATTER, IF DESIRED, ADD RAISINS AND/OR NUTS AND MIX. 
NOTE - THE TWO CUPS OF FRUIT IS UP TO YOU. YOU CAN USE ANY MIXTURE OF
FRUIT THAT YOU LIKE BUT NO MORE THAN TWO CUPS. TWO CUPS GRATED APPLE+- 1 
1/2 CUP APPLESAUCE AND 1/2 CUP PINEAPPLE, 2 CUPS SHREDDED CARROTS, 
MASHED 
BANANAS, ETC. POUR BATTER INTO THE STERILIZED JARS 1 MEASURING CUP OF 
BATTER PER JAR. DO NOT USE MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL 
NOT SEAL. PLACE JARS EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET. 
PLACE IN PREHEATED 325-DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A 
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
REMOVE JARS ONE AT A TIME USING TWO POTHOLDERS (JARS WILL BE VERY HOT) 
LEAVE OTHER JARS IN THE OVEN BUT WORK FAST. WIPE THE RIM, . PLACE THE 
METAL DISC ON TOP IN PLACE, THEN TWIST ON SCREW RING TO SECURE. YOU WILL 
HEAR IT SEAL.WITH A "PING" SOUND QUITE FAST. OPEN THE OVEN REMOVE 
ANOTHER 
JAR AND REPEAT.GENERALLY, ANY QUICK BREAD RECIPE WORKS, BUT BE SURE TO 
MEASURE ONE CUP OF 
BATTER PER JAR. THE CAKE WILL SLIDE OUT WHOLE, OR CAN BE CUT INTO 
STICKS. 
THE CAKE SHOULD LAST FOR ONE YEAR.