Melissa Ringstaff's Page - In Search of Proverbs 31

Autumn Harvest - Canning Pumpkin

I was lucky enough this year to find ten perfectly good pumpkins next to a neighbor's trash can after the Thanksgiving holiday. With my own two purchased pumpkins, that gave me a lot of pumpkins to can! If you don't have a garden of your own, ask around - lots of people by pumpkins for fall decorations with no plans of eating them. I love free food!

From the National Center for Home Food Preservation:
An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart. Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products. Wash; remove seeds, cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace.

Autumn Harvest - Cranberry Mustard

Cranberry Mustard

1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2 1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands

BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.

BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.

LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Makes about 7 (4 oz) jars

Source: Ball Book Complete Book of Home Preserving

Autumn Harvest - Cranapple Relish

Cranapple Relish

For each pint of relish:

2 apples
1 1/2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
4 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
dash hot pepper sauce

Peel, core, and chop apples. Chop cranberries coarsely. In heavy saucepan, stir together apples, cranberries, 3/4 cup water, sugar, onion, raisins, vinegar, cinnamon,
salt, and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to medium.

Simmer, stirring occasionally, for 15 minutes or until thickened and no liquid remains.

Ladle into hot jars and process 20 minutes.

Autumn Harvest - Canning Cranberries

During the holiday season, fresh cranberries are in abundance at the grocery store. Look for sales or stock up after the holidays and can away!


Cranberry Conserve

1 orange (unpeeled), seeded and finely chopped
2 c water
4 c cranberries
1/2 c raisins (optional)
3 c granulated sugar
1/2 c chopped nuts

Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel.

Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath canner.

Makes about 4 8-oz jars.

Autumn Harvest - Sweet Potatoes

Now is the perfect time to can sweet potatoes - they have been on sale for $0.25 per pound! We purchased enough sweet potatoes to do about 30 quarts.

Sweet Potatoes

Method:
Boil whole sweet potatoes for about 10 minutes or just until slightly tender. Drain. Allow to cool slightly. Peel. Cut into large chunks and place in Mason jars. Add 1/4 tsp. Fruit Fresh if desired. Cover with boiling water leaving 1 inch head space. Place on lids.

Process for 90 minutes at 10 pounds of pressure or 65 minutes for pints.

Note: I live above 1000 feet so I have to pressure can everything at 15 pounds of pressure. (I do not have the dial guage canner.)