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2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 cups flour
2/3 cup water
3 cups peeled and grated apples
2/3 cups raisins
2/3 cup chopped nuts |
1. Mix shortening, sugar and eggs well
in a large bowl.
2. In a smaller bowl mix flour, salt, nutmeg, cinnamon, baking soda and
baking powder.
3. Add water to sugar mixture and beat well.
4. Add flour mixture a little at a time. Mix well.
5. Add the grated apples. Mix well.
6. Add raisins and nuts. Mix well.
7. Fill WIDE MOUTH PINT canning jars half full (use 1 cup for each
jar). This makes 8 pint jars.
8. Bake on a Cookie sheet for 45 minutes at 325°F.
9. When time is up, remove 1 jar from the oven at a time. Put on the
bands and HOT lids.
Note:
1. Be sure and use Wide Mouth jars.
2. Spray jars with Pam before filling to bake.
3. These will remain Fresh in the sealed jars for up to 3 weeks. |
