1 Cup canned pineapple -- chunks
2/3 Cup chopped citron
2/3 Cup shredded lemon -- peel
1/2 Cup chopped candied -- cherries
3/4 Cup chopped dates
1 Cup chopped dried -- apricots
2/3 Cup shredded orange -- peel
1/2 Cup chopped figs
1 Cup white raisins
1/2 Cup shredded coconut
2 Cups chopped walnuts
1/2 Cup flour
1 Cup sugar
1 Cup shortening
1 Cup flour
1 Teaspoon salt
1 Teaspoon baking powder
1/4 Cup pineapple juice
2 Quarts water to put in the pressure cooker
Drain pineapple, saving juice. Dredge fruits and nuts
with 1/2 c. flour. Cream shortening and sugar and add
eggs, one at a time, beating mixture well after each
addition. Sift flour, salt and baking powder and add
alternately to the mixture with the pineapple juice.
Pour batter into canning jars that have been greased and
BE SURE TO USE WIDE MOUTH
JARS. Allow steam to flow from vent pipe of pressure
cooker for 20 min. Pressurize for 30 min. at 10 lbs.
pressure for pints and 60 min. for qts.
When placing jars in
cooker, cover LOOSELY with lids, wax paper or foil.
Allow space in the jars for some expansion. Tighten lids
after jars have been removed from the pressure cooker.
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