Applesauce Cake in Jars
- 2/3 c Shortening
- 2 2/3 c Granulated sugar
- 4 ea Large eggs
- 2 c Applesauce
- 2/3 c Water
- 3 1/3 c All-purpose flour, sifted
- 1/2 ts Baking powder
- 2 ts Baking soda
- 1 1/2 ts Salt
- 1 ts Ground cinnamon
- 2 ts Ground cloves
- 2/3 c Nuts; chopped,optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use.
Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. 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.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture.
Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a plinking sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all.
Store jars in a cool, dry place. They should keep for about a year.