Lemon Poppy Seed 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 Tbsp. grated lemon peel
1 tsp. lemon extract
1/2 cup poppy seeds
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt

1. In large bowl cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add lemon juice, water, lemon peel, extract and poppy seeds.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each in 7 sterilized well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 55 minutes, until a toothpick inserted in center comes out clean
8. Wipe rims. Place hot sterilized seals and rings on hot jars.

Keep in refrigerator for prolonged storage.