Has anyone pickled pumpkin? I had bought a jar in the deli but have not been
able to find a recipe for it or something similar.

The jar said it was packed in Nova Scotia.

MAC, On. Ca.

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Peter Piper's Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Pumpkin, 5 to 6 lbs
4 cup To 5 cups sugar *
1 qt White or cider vinegar
3 cup Water
2 Sticks cinnamon
2 Chunks fresh ginger root
(1/2 inch
Chunks) OR
1/4 cup Chopped crystallized ginger
1 tbsp Whole allspice
1 1/2 tsp Whole cloves
6 oz Frozen orange juice
Concentrate -- thawed

[Preparation]
* Or you may use 2 or 3 cups sugar and 2 cups of honey.

The recipe makes eight to nine 1 pint jars. You will need the
basic equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash the pumpkin, cut it in 1 inch chunks, and peel. You
should have about 4 quarts of chunks.

3. In a preserving kettle, combine sugar (or sugar honey
combination), vinegar, water, and spices. (Tie spices in
cheesecloth, if desired.)

4. Heat over high heat until boiling, STIRRING CONSTANTLY.

5. Continue to heat and stir until the sugar dissolves.

6. Stir in the pumpkin chunks and orange juice concentrate and
heat to boiling.

7. Reduce heat to simmer and cook, stirring occasionally, until
pumpkin is just barely tender, about 30 minutes.

8. Ladle into hot jars to within 1/4 inch of tops, spooning in
the hot liquid from kettle. Run a slim, non metal tool down along
the insides of jars to release any air bubbles. Add additional
hot liquid to within 1/4 inch of tops, if necessary.

9. Wipe tops and threads of jars with a damp clean cloth.

10. Put the lids and screw bands in place as manufacturer directs.

11. Process in boiling water bath for 10 minutes. Follow basic
steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman
1995 From: Dorothy Flatman Date: 10-11-95

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -


-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 To 5 lbs. pumpkin (about
2.5
Quarts) - halved, seeded
peeled
And cubed
Salt
2 cup Vinegar
1 cup Maple syrup
2 Whole cloves
1/4 tsp Ground ginger
6 Peppercorns
1 Bay leaf
1 Garlic clove - peeled and
Chopped

[Preparation]
Sprinkle pumpkin liberally with salt and let it stand for two to
three hours.

Boil together the remaining ingredients for about 10 minutes to
make a clear syrup. Remove the bay leaf.

Rinse the pumpkin, drain it thoroughly, pack it into hot jars and
pour the syrup over it. Close jars and process. Store for at
least two weeks before opening.

Yield: About 5 pints.

From Leonard Louis Levinson's "The Complete Book of Pickles &
Relishes." New York: Hawthorn Books, Inc., 1965. In "Preserving"
("The Good Cook: Techniques and Recipes" series.) Alexandria, VA:
Time-Life Books, Inc., 1981. Pg. 133. ISBN 0-8094-2906-3. Posted
by Cathy Harned.

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -



"macon" wrote in message
...
Has anyone pickled pumpkin? I had bought a jar in the deli but have not
been
able to find a recipe for it or something similar.

The jar said it was packed in Nova Scotia.

MAC, On. Ca.

thank you, one of the following should do.
MAC, On. Ca

"LIMEYNO1" wrote in message
...
-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Peter Piper's Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Pumpkin, 5 to 6 lbs
4 cup To 5 cups sugar *
1 qt White or cider vinegar
3 cup Water
2 Sticks cinnamon
2 Chunks fresh ginger root
(1/2 inch
Chunks) OR
1/4 cup Chopped crystallized ginger
1 tbsp Whole allspice
1 1/2 tsp Whole cloves
6 oz Frozen orange juice
Concentrate -- thawed

[Preparation]
* Or you may use 2 or 3 cups sugar and 2 cups of honey.

The recipe makes eight to nine 1 pint jars. You will need the
basic equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash the pumpkin, cut it in 1 inch chunks, and peel. You
should have about 4 quarts of chunks.

3. In a preserving kettle, combine sugar (or sugar honey
combination), vinegar, water, and spices. (Tie spices in
cheesecloth, if desired.)

4. Heat over high heat until boiling, STIRRING CONSTANTLY.

5. Continue to heat and stir until the sugar dissolves.

6. Stir in the pumpkin chunks and orange juice concentrate and
heat to boiling.

7. Reduce heat to simmer and cook, stirring occasionally, until
pumpkin is just barely tender, about 30 minutes.

8. Ladle into hot jars to within 1/4 inch of tops, spooning in
the hot liquid from kettle. Run a slim, non metal tool down along
the insides of jars to release any air bubbles. Add additional
hot liquid to within 1/4 inch of tops, if necessary.

9. Wipe tops and threads of jars with a damp clean cloth.

10. Put the lids and screw bands in place as manufacturer directs.

11. Process in boiling water bath for 10 minutes. Follow basic
steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman
1995 From: Dorothy Flatman Date: 10-11-95

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -


-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 To 5 lbs. pumpkin (about
2.5
Quarts) - halved, seeded
peeled
And cubed
Salt
2 cup Vinegar
1 cup Maple syrup
2 Whole cloves
1/4 tsp Ground ginger
6 Peppercorns
1 Bay leaf
1 Garlic clove - peeled and
Chopped

[Preparation]
Sprinkle pumpkin liberally with salt and let it stand for two to
three hours.

Boil together the remaining ingredients for about 10 minutes to
make a clear syrup. Remove the bay leaf.

Rinse the pumpkin, drain it thoroughly, pack it into hot jars and
pour the syrup over it. Close jars and process. Store for at
least two weeks before opening.

Yield: About 5 pints.

From Leonard Louis Levinson's "The Complete Book of Pickles &
Relishes." New York: Hawthorn Books, Inc., 1965. In "Preserving"
("The Good Cook: Techniques and Recipes" series.) Alexandria, VA:
Time-Life Books, Inc., 1981. Pg. 133. ISBN 0-8094-2906-3. Posted
by Cathy Harned.

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -



"macon" wrote in message
...
Has anyone pickled pumpkin? I had bought a jar in the deli but have not
been
able to find a recipe for it or something similar.

The jar said it was packed in Nova Scotia.

MAC, On. Ca.

My pleasure!

"macon" wrote in message
...
thank you, one of the following should do.
MAC, On. Ca

"LIMEYNO1" wrote in message
...
-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Peter Piper's Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 8 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 Pumpkin, 5 to 6 lbs
4 cup To 5 cups sugar *
1 qt White or cider vinegar
3 cup Water
2 Sticks cinnamon
2 Chunks fresh ginger root
(1/2 inch
Chunks) OR
1/4 cup Chopped crystallized ginger
1 tbsp Whole allspice
1 1/2 tsp Whole cloves
6 oz Frozen orange juice
Concentrate -- thawed

[Preparation]
* Or you may use 2 or 3 cups sugar and 2 cups of honey.

The recipe makes eight to nine 1 pint jars. You will need the
basic equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash the pumpkin, cut it in 1 inch chunks, and peel. You
should have about 4 quarts of chunks.

3. In a preserving kettle, combine sugar (or sugar honey
combination), vinegar, water, and spices. (Tie spices in
cheesecloth, if desired.)

4. Heat over high heat until boiling, STIRRING CONSTANTLY.

5. Continue to heat and stir until the sugar dissolves.

6. Stir in the pumpkin chunks and orange juice concentrate and
heat to boiling.

7. Reduce heat to simmer and cook, stirring occasionally, until
pumpkin is just barely tender, about 30 minutes.

8. Ladle into hot jars to within 1/4 inch of tops, spooning in
the hot liquid from kettle. Run a slim, non metal tool down along
the insides of jars to release any air bubbles. Add additional
hot liquid to within 1/4 inch of tops, if necessary.

9. Wipe tops and threads of jars with a damp clean cloth.

10. Put the lids and screw bands in place as manufacturer directs.

11. Process in boiling water bath for 10 minutes. Follow basic
steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman
1995 From: Dorothy Flatman Date: 10-11-95

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -


-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Pickled Pumpkin
Recipe By:
Category: Pickles
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 To 5 lbs. pumpkin (about
2.5
Quarts) - halved, seeded
peeled
And cubed
Salt
2 cup Vinegar
1 cup Maple syrup
2 Whole cloves
1/4 tsp Ground ginger
6 Peppercorns
1 Bay leaf
1 Garlic clove - peeled and
Chopped

[Preparation]
Sprinkle pumpkin liberally with salt and let it stand for two to
three hours.

Boil together the remaining ingredients for about 10 minutes to
make a clear syrup. Remove the bay leaf.

Rinse the pumpkin, drain it thoroughly, pack it into hot jars and
pour the syrup over it. Close jars and process. Store for at
least two weeks before opening.

Yield: About 5 pints.

From Leonard Louis Levinson's "The Complete Book of Pickles &
Relishes." New York: Hawthorn Books, Inc., 1965. In "Preserving"
("The Good Cook: Techniques and Recipes" series.) Alexandria, VA:
Time-Life Books, Inc., 1981. Pg. 133. ISBN 0-8094-2906-3. Posted
by Cathy Harned.

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -



"macon" wrote in message
...
Has anyone pickled pumpkin? I had bought a jar in the deli but have
not
been
able to find a recipe for it or something similar.

The jar said it was packed in Nova Scotia.

MAC, On. Ca.