In article om,
Emrikol wrote:
Hello!
This is my first posting to r.f.p. so I hope I'm not being overly
idiotic. I searched via Google groups and didn't find anything
recently relevant, so I will ask my questions.
I've read that, and this is from my ~1997/1998 sources, canning
pumpkins is not safe either with water bathing or pressure cooking due
to low acid and etc. Is this still applicable?
It is. You can can *cubes* of pumpkin in a pressure canner but that's
about it.
I would love to make some pumpkin jelly,
I don't think so. By definition, jelly is made from the juice of the
fruit. I can't imagine how you would extract juice from pumpkin that
would result in a clear jelly. Clarity is one of the hallmarks of fine
jelly.
but I don't want to have to fill my freezer full of jars. Are there
any recipes that might help with preserving?
I can't imagine any.
I thought I read in an old post on this group that someone was going to
try and mix in some pineapple juice to help the pH?
A reliable source of information is the National Center for Home Food
Preservation,
http://www.uga.edu/nchfp, located at the University of
Georgia. None of the texts that I have and consider to be reliable have
recipes for pumpkin jelly ‹ or pumpkin butter.
Also, since I want to waste as little as possible, I want to make some
pumpkin seed butter with the seeds. I haven't done as much research
on this since: 1. There's very little information on DIY pumpkin seed
butter that I could find.
Probably because it's not done.
2. I just haven't got to looking more yet.
3. I'm not sure how close it would be to canning things like other nut-
butters or other seed-butters? I'm afraid that if it sits too long
the volatile oils might sour; does this happen? Does anyone have any
experience with this?
I have made several fruit butters * from peaches, apricots, plums,
apples. What "seed butter" have you made? Fruit butter is the pureed
pulp of the fruit, thickened and typically seasoned with sweet spices.
I cannot envision anything smooth made from pumpkin seeds.
Thanks for any help at all,
You're welcome.
Derrick Tennant
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007