|White Fruit Cake In A Jar
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 floured. 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.
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.