lour. Stir in nuts and pumpkin. Wash the 8 pint size
Pumpkin or Winter Squash in a
arefully peel and seed the pumpkin.
Cut into chunky 2
eights of both varieties of pumpkin - allow about 3 lbs per
hrough a sieve over the pumpkin mixture; reserve the lemon hulls
12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and
DAY BEFORE CANNING: Cut the pumpkin into large chunks, discarding the
lean HOT jars, seal with canning lids, and process in hot
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
-Cut open pumpkin.
Scoop out guts.
remove skin.
Chop into cubes.
boil for 2 minutes.
pack hot pumpkin cubes into clean canning jars.
fill jars with liquid from boiled pumpkin.
places lids and rings on.
process in pressure cooker for 55 minutes for pint jars, 1 hour 30 minutes for quart jars. Check canning guides for altitude for pressure gauge.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
pint-size wide mouth canning jars with cooking spray.
ugar.
Beat in eggs, pumpkin and water. Sift together flour
eeds, and spice into pint canning jars and putting the lids
erries.).
Make sure your canning equipment is scrupulously clean, and
Combine all ingredients in a saucepan (covered or uncovered) and let simmer 45 minutes, stirring frequently.
Remove from heat and immediately ladle into clean, sterilized 8 oz. canning jars.
Immediately place filled jars into refrigerator to seal jars.
Enjoy! (Keep refrigerated-- once opened, it will last up to a month).
equal amount of commercial pumpkin spice, or your own
Mix all ingredients.
Cook 15 minutes.
Pour into sterilized 4-ounce canning jars.
Process in boiling water bath for 10 minutes.
Makes 15 jars.
he seeds. Cut the pumpkin into large chunks. Bring