1 Cream shortening and sugar; beat in eggs, pumpkin and water.
2 Sift together flour, baking powder, baking soda, salt and spices.
3 Add to pumpkin mixture.
4 Stir in nuts.
5 Pour mixture into greased wide mouth pint jars, filling 1/2 full.
6 Bake at 162°C for 45 minutes.
7 When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly.
8 The heat will vacuum seal the jar and the bread will keep up to 1 year.
9 Makes 8 pints.
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