| 1 | Preheat oven to 325°F. |
| 2 | Sterilize 5 straight-sided ball quilted crystal (#14400-81400) canning jars, lids and rings by boiling them for 15 minutes. |
| 3 | Keep the lids and rings in the water until you"re ready to use them. |
| 4 | Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). |
| 5 | When the jars are cool enough to handle, grease the insides with shortening (do not use butter, margarine, pam or baker"s secret); set aside. |
| 6 | Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. |
| 7 | Cream together the shortening and sugar. |
| 8 | Beat in the eggs, one at a time until the mixture is light and fluffy. |
| 9 | Add the applesauce and water. |
| 10 | Blend the dry ingredients into the applesauce mixture. |
| 11 | Fold in the nuts.; set aside. |
| 12 | Fill well greased jars half full. |
| 13 | Place the jars onto a cookie sheet or they"ll tip over. |
| 14 | Bake for 35 minutes or until a cake tester comes out clean. |
| 15 | Like you would any canned goods. |
| 16 | The method for making the cakes is the same--no matter which recipe you use. |
| 17 | The only difference will be the ingredients (of course), the amount of jars needed and the baking times- -that"s all, everything else is the same. |
| 18 | Don"t limit yourself to the recipes i"m giving you--use your favorite quick-bread recipe. |
| 19 | I plan on trying the carrot cake recipe i |
