Pumpkin Spice Cake in Jars

Preheat oven to 325-degrees.
Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids & rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you're ready to use them; remove jars & allow the jars to air-dry & cool. Prepare the batter in the meantime.

Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the raisins & walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes). Gradually beat in the sugar until thick & light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn. Place jars onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids & rings ready. Take one jar at a time from the oven; place a lid & ring on & screw down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool. You'll know when they've sealed; you'll hear a plinking sound.