Comments: You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Preheat oven to 325 degrees.

2-2/3	cups	sugar
2/3	cup	shortening
4		eggs
2/3	cup	water
2	cups	shredded carrots
3-1/2	cups	all-purpose flour
1/4	tsp.	cloves
1	tsp.	cinnamon
1	tsp.	baking soda
1	tsp.	salt
2/3 to	1 cup	raisins

Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325 degree oven for 45 minutes. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.