Lemon Poppyseed Cake In A Jar

2 2/3 cups sugar

2/3 cup shortening

4 eggs

1/2 cup fresh lemon juice

1/4 cup water

3 tablespoons grated lemon rind

1 teaspoon lemon extract

1/2 cup poppy seeds

3 1/2 cups flour

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

7 one pint wide mouthed canning jars -- sterilized

I a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well. Add lemon juice, water, lemon peel, extract and poppy seeds. Place dry ingredients in a seperate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients, and mix with a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars. Wipe batter from rim. Place on a baking sheet in 325 degree oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean. Wipe rims, and seal with sterilized seals and rings.