Cream shortening and sugar. Beat eggs, banana and water. Sift together flour, baking powder, soda, salt, and spices. Add to banana mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325° for 45 minutes. When done, remove 1 jar at a time and wipe sealing edge with paper towel or very clean cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to one year. Makes 8 pints. If the dough rises above the jar cut it off and seal. Substitutions for bananas: 2 C. shredded apple, 2 C. shredded carrots, 1 can whole cranberry sauce, 1 bag whole fresh cranberries, ground, 2 C. canned pumpkin, 2 C. fresh peaches, 1 3/4 C. applesauce plus 1/4 C. pineapple, 2 C. shredded zucchini, 1 3/4 C. applesauce plus 1/4 C. raisins, 1 C. shredded apple plus 1 C. shredded carrot, 2 C. applesauce, 1 3/4 C. banana plus 1/4 C. orange marmalade, 1 3/4 C. banana plus 1/4 C. pineapple.