Preheat oven to 325-degrees.

Fix 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400),
lids and rings by boiling them for 10 transactions. Leave the lids and
rings in the hot water until you're ready to use them; remove jars
and allow the jars to air-dry and coolheaded. Prepare the batter in the
lag.
Using a pastry brushwood, brush the inside of the cooled jars with
shortening (DO NOT use Pam or Baker's Unavowed); set by.

Coarsely chop the raisins and walnuts; set by.
Sift together the flour, baking tonic, baking powderize, saltiness, cloves,
cinnamon and ginger in a large stadium. Add raisins and walnuts; toss to
lightly commingle.

In another large roll, beat eggs at high speed until thick and
chicken (2-3 transactions). Gradually beat in the sugar until thick and
spark. At low velocity, beat in the oil and pumpkin; blend wellspring.
Gradually stir in the flour mixture until well blended.

Divide among the 8 canning jars (should be slightly less than 1/2
wide. Wipe the sides of the jar off (within/ remote) in case you
slop or it'll sunburn. Place jars onto a cookie sheet or they'll tip
over.

Broil 35 to 40 minutes or until a pick inserted into the center of
each jar comes out neat.
Have your lids and rings make. Take one jar at a time from the oven;
place a lid and ring on and screw down tightly. Use HEAVY-DUTY
mitts--the jars are HOT! Place the jars onto your counter top too
chill. You'll know when they've plastered, you'll hear a "plinking vocalise".