• Preheat oven to 325℉
• In a large mixing bowl, cream shortening and sugar to well combined; beat in eggs.
• Add pumpkin puree and water,
• In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.
• Add the pumpkin mixture and mix together, then stir in the nuts.
• Pour batter into 8 greased wide-mouth pint-size canning jars, filling only half full.
• Place each mason jar on a sturdy baking sheet and bake at 325℉ for 45 minutes.
• When done, remove one jar at a time and wipe off the sealing rim with a cloth.

  Place a band lid on the jar and screw tightly with a ring band. Repeat with the remaining seven jars. The heat will vacuum-seal each jar.
• Place a band lid on the jar and screw tightly with a ring band. Repeat with the remaining seven jars. The heat will vacuum-seal each jar.

Variations:

• You can substitute one of the following for the pumpkin with great results: 2 cups shredded carrots or zucchini, 2 cups mashed bananas, 2 cups of crushed pineapple (drained), reserving the juice to use instead of water, 2 cups chopped apples or apple sauce, 2 cups of fruit cocktail, or 1 ¾ cups of applesauce and ¼ raisins.

Some Tips

• This baking experience is best if you are well-organized. Before you mix the batter, clean and dry Mason jars and lids, then place them on a sturdy baking sheet. Using Pam cooking spray, lightly grease the Mason jars.
• Once baking is done and lids and rings are on and tightened, listen for the pop. After about ten minutes, they will start popping, indicating the jars are sealed. Once I hear this, I will turn the jars upside down and let them continue to cool. This will help the cake pull away from the sides of the jar. When you open the jar, the cake slides out onto a serving dish easily.