Preheat oven to 325°F.

Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and 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 and allow the jars to air-dry and 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 and walnuts; set aside.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.

Add raisins and walnuts; toss to lightly combine.

In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).

Gradually beat in the sugar until thick and 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 and rings ready.

Take one jar at a time from the oven; place a lid and ring on and 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".