2/3 cup shortening
2 2/3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons 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
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 clean. Wipe off any batter that gets on 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" 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 with other canned food for up
to a year.
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