BANANA BREAD
1 cup butter
4 eggs
2 Tsp. salt
6 Bananas mashed
2 Tsp. vanilla
2 cups sugar
4 cups whole grain flour
2 tsp. baking soda
2 cups chopped nuts

Cream together butter, sugar, eggs. Add dry ingredients, stir in bananas, nuts and vanilla. Spray 8 wide mouth pint jars with cooking spray, filling half full with dough. Place jars on a cookie sheet in the oven. Bake 350 degrees until golden brown. When the bread is done, remove one jar at a time and wipe the jar rim with a clean, damp cloth. Put on lids and rings hand tight. Listen for pop of seals as they cool. This bread keeps on shelf for up to a year.

PUMPKIN BREAD
2/3 cup solid shortening (I would use oil or butter)
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups whole grain flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cups nuts

Preheat oven to 325 degrees. Cream shortening and sugar until blended. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt, and spices. Add to the pumpkin mixture. Stir in the nuts. Pour mixture into 8 well-greased, wide mouth jars, filling each 2/3 full. Place jars on a baking sheet in the oven. Bake for 30 to 35 minutes. When the bread is done, remove one jar at a time and wipe the jar rim with a clean, damp cloth. Place the lid on the jar, then screw the cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year.

REGULAR BREAD
Use regular bread recipe and fill jar 1/2 full or a little less. Place jars on a cookie sheet. Let rise. Bake 375 degrees for about 20 to 25 minutes. I would test a jar to see how much it will rise up to the top of the jar. There should be a 1/2 to 1/4 inch head-space after the bread is cooked for the jar to seal.