Ingredients
-
4
-
1
-
1
-
1
-
3
-
1 1/2
-
20
-
1
-
1
-
1
-
1
-
-
400
-
1/2
-
Directions
Pumpkin-ginger Chutney, My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey The original recipe uses brown sugar but use the white, this way you keep the wonderful pumpkin color You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized , Please research before you CAN ANYTHING this is a dangerous recipe and should not be on here!!
Home Preserving Pumpkins
National Center for Home Food Preservation
October 2010
Pumpkins offer far more than a door-stop at Halloween This season is also the prime time to find and use sugar or pie pumpkins, the best for cooking and baking Pumpkin seeds from any pumpkin can also be dried and roasted
Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash In 1989, the USDA’s Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the December 2009 revision The only directions for canning pumpkin and winter squash are for cubed flesh In fact, the directions for preparing the product include the statement, Caution: Do not mash or puree More information can be found here: uga edu/nchfp/publications/uga/pumpkin_butter html
Canning Cubed Pumpkin
Only pressure canning methods are recommended for canning cubed pumpkin We have no properly researched directions to recommend for canning mashed or pureed pumpkin or winter squash, or pumpkin butter To be safe, all low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods) Older methods, such as boiling water canning for vegetables, oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning, 2009) , IT DOES NOT KEEP I’ve just thrown about 15 jars of this away: It goes off in a matter of months The problem seems to be that the pumpkin doesn’t get properly pickled (containing a lot of water)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put All Ingredients in a Large Stainless Steel Pan, Bring to the Boil, Boil For 3 to 5 Minutes Then Simmer on Low Heat For 50 to 60 Minutes, If Needed Add a Few More Tablespoons of Water and, Depending on the Pumpkin, Mash the Flesh a Little Bit If Necessary. |
|
2
Done
|
Remove the Cinnamon Stick. |
|
3
Done
|
Put in Clean Hot Jars, Seal and Label When Cold. |
|
4
Done
|
Keep in Cool Dark Place, Once Opened Keep in the Fridge. |
