Canned Pumpkin Bread
 *I found this recipe on the internet! Requires canning jars.

2/3 cup solid shortening
2 2/3 cups granulated sugar
4 eggs
2 cups prepared pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2/3 cup chopped pecans
Oven:  325º

Cream shortening and sugar.  Gradually beat in eggs, pumpkin, and water.  Sift together flour, baking powder, soda, salt, and spices.  Add to pumpkin mixture, mixing thoroughly.  Stir in nuts.  Pour mixture into greased wide mouth pint jars filling 1/2 full.  Bake for 45 minutes.  When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly.  The heat will vacuum seal the jar and the bread will keep for up to one year.  Makes 8 pints.

Replace pumpkin with any of the following:
2 cups shredded apples
2 cups shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 cups mashed bananas
2 cups fresh peaches
1 3/4 cups applesauce plus 1/4 cup pineapple
2 cups shredded zucchini
1 3/4 cups applesauce plus 1/4 cup raisins

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