On Thu, 25 Oct 2007 15:55:10 -0500, Melba's Jammin'
wrote:

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.


Actually I steamed pumpkin in the Mehu Liisa and saved the liquid in
case the pulp was too dry. Not needed, but still sitting in the
refrigerator. Time to toss it since I have no idea how one would go
about making pumpkin jelly and don't really care.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)