1Preheat oven to 325 degrees. Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2In large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas and water. Sift together flour. baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. DO NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4Bake at 325 degrees for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5As soon as cake is done, remove from oven one at a time; wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6Cakes should be eaten immediately or kept sealed in refrigerator for up to a week.
7NOTE: Place the jars directly in the center of the middle rack in the oven, to bake .....not on a cookie sheet.