Cream shortening and sugar; beat in eggs. Add pumpkin and water. Stir together flour, baking powder, baking soda, salt and spices. Add flour mixture to pumpkin mixture. Stir in nuts. Pour mixture into greased wide-mouthed pint jars, filling them half full. Bake at 325° for 45 minutes. When done, remove one jar at a time, and wipe off sealing rim with cloth. Screw cap on tightly with lid. The heat will vacuum seal. The jar and the band will keep up to 1 year. Makes 8 pints.
VARIATION: Substitute one of the following for the pumpkin: 2 cups shredded apples or carrots, one can cranberry sauce, 2 cups mashed bananas, 2 cups fresh peaches, 2 cups applesauce, 2 cups shredded zucchini, 2 cups fruit cocktail or 1 3/4 cups applesauce plus 1/4 cup raisins.
