---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Applesauce Cake Baked in a Jar
  Categories: Cakes
       Yield: 9 Servings
  
 ---------------------------ELLIE COLLIN  CMKD93F---------------------------
     2/3 c  Shortening
   2 2/3 c  Sugar
       4 lg Eggs
       2 c  Applesauce
     2/3 c  Water
   3 1/3 c  Flour; all purpose, sifted
     1/2 ts Baking powder
       2 ts Baking soda
   1 1/2 ts Salt
       1 ts Cinnamon
       2 ts Cloves
     2/3 c  Nuts; chopped, optional
            +
  
      Cream together the shortening and sugar. Beat in the eggs, one at a
   time, until the mixture is light and fluffy. Add the applesauce and water;
   set aside.
      Sift together the flour, baking powder, baking soda, salt, cinnamon and
   cloves. Blend the dry ingredients into the applesauce mixture. Fold in the
   nuts.
      Sterilize 9-10 Ball Quilted Crystal, #14400-81400, canning jars, lids
   and rings by boiling them for 15 minutes. Remove the jars and allow to
   air-dry; leave the lids and rings in the hot water until you're ready to
   use them.
      Once the jars are cool, grease the insides with shortening, DO NOT use
   butter, margarine or PAM. Fill each jar 1/2 full and place on a cookie
   sheet.
      Bake in preheated 325~ oven for 35-45 minutes or until a cake tester
   comes out clean. Remove jars from the oven one at a time, wipe rim of jar
   clean; put on lid and ring and screw on and screw on tightly. Use
   HEAVY-DUTY mitts, the jars ARE HOT!
      Jars will seal as the cake cools. Store in a cool, dark place. They keep
   about 12 months; I'm not exactly sure, they don't last that long around
   here!
      Don't limit yourself to the 4 recipes I've given. ANY quick-bread type
   cake can be baked in canning jars. Start out filling one jar 1/2 full--bake
   it and see how high it rises. Write it down on your recipe. If it rises to
   1/2 to 1/4 inch from the lip of the jar, finish baking the rest.
  
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