For my friends over at Plurk...
It's the Canned Pumpkin Bread post!!!
There are lots of pictures so I'll try to keep the jabber to a minimum.
Here are the Ingredients you need.
2 2/3C sugar,
2C pumpkin (I used canned, shame on me)
3 1/3C flour
1/2 tsp baking p0wder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3C nuts (optional, and I didn't because I'm allergic)
Now for the mechanics!
I want to introduce to you
a friend of mine, and the guest chef for today!
His name is Tyler, and he did a bang up job!
Sift the flour, baking powder, baking soda, salt, and spices.
Cream the shortening and sugars, then beat in the eggs,
pumpkin, and water.
Add the flour mixture to the pumpkin mixture.
Stir in nuts after this step if you choose.
Grease 7 wide mouth pint canning jars. (we used shortening)
Fill each jar 1/2 full with batter.
Make sure to wipe the mouth of each jar when you are done,
otherwise they will not seal.
Bake in the oven at 325 degrees for 50-60 minutes.
When a toothpick comes out clean you are good.
During last 15 minutes of cooking put all your jar lids
and rings into a pot on the stove to boil. This will disinfect them.
When they are done baking take them one at a time out
of the oven and put a lid and ring on it.
They should seal fairly soon.
If they don't seal for some reason,
they can also be frozen.