Preheat oven to 325F degrees.
Place the jars on a large baking sheet and grease with non-stick cooking spray; set aside.
In a large mixing bowl, cream the shortening and sugar with an electric mixer until light and fluffy. Beat in the eggs, bananas, and water until well combined.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
Add the dry mixture to the wet mixture a cup at a time until all combined, mixing well between each addition. Fold in the pecans.
Use a small measuring cup to scoop the batter into the jars, filling about halfway full. Wipe off drips of batter from the sides of the jars before baking.
Bake the jars (without the lids) on the baking sheet at 325F for 40-45 minutes, until a tooth inserted in the center comes out clean.
While the bread is baking, sterilize the lids and rings by submerging in a pot of boiling water for several minutes. Allow the lids to cool to room temperature before the bread is finished baking.
Remove the jars from the oven and immediately place the lids on top and screw on the rings close. The jars will seal as the bread cools down. If the bread has risen above the top of the jars, just press it down with the lid as you close it.
Cool the bread to room temperature and serve immediately or store the banana bread jars in the refrigerator for up to a week or eat when cooled.