Apple Cake in a Jar

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes) Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg, and cinnamon in a bowl. Set aside the dry mixture.

Recipe View 5 mins In a large bowl, cream shortening and sugar until light and fluffy. (5 minutes) Add eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients alternately with the water, beginning and ending with the dry ingredients. Mix until just smooth. Be careful not to overmix.

Recipe View 2 mins Gently fold in the grated apples, raisins, and chopped walnuts until evenly distributed throughout the batter.

Recipe View 10 mins Fill each jar approximately 1/2 full with batter, ensuring to keep the rims clean. Wipe off any batter that gets on the rims to ensure a proper seal. (10 minutes)

Recipe View 45 mins Bake at 325 degrees F (165 degrees C) for 45 minutes, or until a wooden skewer inserted into the center comes out clean. While the cakes are baking, sterilize the canning lids and rings in boiling water for at least 10 minutes.

Recipe View 1 mins As soon as the cakes are done, remove from the oven one jar at a time. Immediately wipe the rims of the jars clean and place a sterilized lid and ring on top. Tighten the ring to fingertip tight.

Recipe View 1 mins Place the jars on a wire rack or a towel-lined counter and allow them to cool completely. As they cool, you should hear a 'ping' sound as the jars seal. This indicates that a vacuum has formed inside the jar.

Recipe View 1 mins After the jars have cooled completely, check the seal by pressing down on the center of the lid. If the lid doesn't move at all, it's sealed properly. If it flexes, the jar is not sealed and should be refrigerated and eaten within a week.