—-Supplies Needed—- 8 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—- 1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites — whipped
2 c granulated sugar
1 c margarine — softened
2 c pumpkin
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack f rom oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare inside of jars with margarine. To prepare batter, combine raisins, flour, baking soda, b aking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another m ixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter am ong 8 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Ba ke 40 minutes. Keep lids in hot water until they’re used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops o n tightly shut. Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (mak es it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).