| 1 | Sterilize 8 (12 oz ball quilted crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. |
| 2 | Remove the jars and allow to air-dry and cool. |
| 3 | Leave the lids and rings in the hot water until ready to use. |
| 4 | 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. |
| 5 | Cream together the shortening and sugar. |
| 6 | Beat in the eggs, one at a time, until the mixture is light and fluffy. |
| 7 | Add the applesauce and water; set aside. |
| 8 | In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. |
| 9 | Blend dry ingredients into the applesauce mixture. |
| 10 | Fold in the nuts. |
| 11 | Pour batter into the jars, filling them about ?full. |
| 12 | Place jars onto a cookie sheet or they"ll fall over. |
| 13 | Bake in a preheated 325°F oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. |
| 14 | 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. |
| 15 | Place jars onto your counter top to cool. |
| 16 | You"ll know when the jars have sealed, you"ll hear a "plinking" sound. |
| 17 | If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn"t move at all. |
| 18 | Store jars in a cool, dry place. |
| 19 | They should keep for about a year. |
| 20 | I"ve only been able to keep them for a few weeks, they don"t last that long around here. |
| 21 | They"re wonderful for last minute gifts, especially for single friends. |
