7 (1 pint) canning jars
2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
2 cups mashed bananas
1 tsp vanilla
3 1/2 cups flour
1/2 tsp nutmeg
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2/3 cup nuts

In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Add buttermilk and vanilla, mix well. Place dry ingredients in separate bowl and mix well. Add creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts. Generously grease canning jars with shortening. Place one cup batter in each jar. Place jars evenly spaced on a cookie sheet. Bake at 325 degrees for 45 minutes. While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.