Home |
Search |
Today's Posts |
|
Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Late Season Preserves - Pumpkin Butter
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments
Bernardin Book Pumpkin Butter ============================= 4 Cups Prepared pumpkin (about 1 8 inch pie pumpkin) 2 Cups Brown sugar 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1/2 Cup Liquid honey 1/2 Cup Orange juice .. prepare and sterilize 4 (5 to be on the safe side) half pint jars. Wash 1 8 inch pie pumpkin, cut into large peices, scrape out and discard seeds. Place pumpkin in large saucepan, cover with water and bring to a boil; reduce heat, simmer 20 minutes or until tender. Drain. Remove rind from pulp. Measure 4 cups pulp. In Food Processor, combine pulp with brown sugar, spices, salt, honey and orange juice, puree until smooth. (do this in batches). Combine puree in a large stainless steel or enamel saucepan. Bring to a boil, reduce heat; Boil gently until thick, about 20 minutes. Place Snap lids in boiling water. Boil 5 minutes to soften sealing compound. Ladle butter into hot prepared jars, leaving 1/4 inch headspace. Remove air bubbles with rubber spatula, and readjust heatspace. Wipe jar rim, center lid and apply screw band until finger tip tight. Process in boiling water canner 10 minutes at altitudes up to 1,000 ft. Servings: 4 -- Eagles may soar, but weasels don't get sucked into jet engines. |
|
|||
|
|||
Late Season Preserves - Pumpkin Butter
"Leslie G" > wrote in message >...
> Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments > > Bernardin Book Pumpkin Butter > ============================= > 4 Cups Prepared pumpkin > (about 1 8 inch pie pumpkin) > 2 Cups Brown sugar > 1 Teaspoon Cinnamon > 1/2 Teaspoon Nutmeg > 1/2 Teaspoon Salt > 1/2 Cup Liquid honey > 1/2 Cup Orange juice > . > prepare and sterilize 4 (5 to be on the safe side) half pint jars. > > Wash 1 8 inch pie pumpkin, cut into large peices, scrape out and discard > seeds. Place pumpkin in large saucepan, cover with water and bring to a > boil; reduce heat, simmer 20 minutes or until tender. Drain. > > Remove rind from pulp. Measure 4 cups pulp. In Food Processor, combine pulp > with brown sugar, spices, salt, honey and orange juice, puree until smooth. > (do this in batches). > > Combine puree in a large stainless steel or enamel saucepan. Bring to a > boil, reduce heat; Boil gently until thick, about 20 minutes. > > Place Snap lids in boiling water. Boil 5 minutes to soften sealing compound. > > > Ladle butter into hot prepared jars, leaving 1/4 inch headspace. Remove air > bubbles with rubber spatula, and readjust heatspace. Wipe jar rim, center > lid and apply screw band until finger tip tight. > > Process in boiling water canner 10 minutes at altitudes up to 1,000 ft. > > Servings: 4 a couple of things about this recipe bother me - first, what does 'Bernardin' have to do with it? There's no Bernardin product in it. If you go the Bernardin web site, there is no pumpkin butter recipe there that I could find. There is one in my 'revised, copyright 2000' Bernardin 'Guide to Home Preserving' but it is called Citrus Pumpkin Butter and actually has added pectin in it, also oranges and lemon juice. The book does not have the above recipe in it. The other thing I was wondering is, I thought it was unsafe to BWB pumpkin puree (butter) because of its density, and that only pressure canning cubes was safe. I'm not trying to cause trouble here, I just need this cleared up - I've got allot of pureed pumpkin 'cubes' in my freezer that could end up being more than just pies... Kathi |
|
|||
|
|||
Late Season Preserves - Pumpkin Butter
"Kathi" > wrote in message om... > "Leslie G" > wrote in message >... > > Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments > > > > Bernardin Book Pumpkin Butter > > ============================= > > 4 Cups Prepared pumpkin > > (about 1 8 inch pie pumpkin) > > 2 Cups Brown sugar > > 1 Teaspoon Cinnamon > > 1/2 Teaspoon Nutmeg > > 1/2 Teaspoon Salt > > 1/2 Cup Liquid honey > > 1/2 Cup Orange juice > > . > > prepare and sterilize 4 (5 to be on the safe side) half pint jars. > > > > Wash 1 8 inch pie pumpkin, cut into large peices, scrape out and discard > > seeds. Place pumpkin in large saucepan, cover with water and bring to a > > boil; reduce heat, simmer 20 minutes or until tender. Drain. > > > > Remove rind from pulp. Measure 4 cups pulp. In Food Processor, combine pulp > > with brown sugar, spices, salt, honey and orange juice, puree until smooth. > > (do this in batches). > > > > Combine puree in a large stainless steel or enamel saucepan. Bring to a > > boil, reduce heat; Boil gently until thick, about 20 minutes. > > > > Place Snap lids in boiling water. Boil 5 minutes to soften sealing compound. > > > > > > Ladle butter into hot prepared jars, leaving 1/4 inch headspace. Remove air > > bubbles with rubber spatula, and readjust heatspace. Wipe jar rim, center > > lid and apply screw band until finger tip tight. > > > > Process in boiling water canner 10 minutes at altitudes up to 1,000 ft. > > > > Servings: 4 > > a couple of things about this recipe bother me - first, what does > 'Bernardin' have to do with it? There's no Bernardin product in it. > If you go the Bernardin web site, there is no pumpkin butter recipe > there that I could find. There is one in my 'revised, copyright 2000' > Bernardin 'Guide to Home Preserving' but it is called Citrus Pumpkin > Butter and actually has added pectin in it, also oranges and lemon > juice. The book does not have the above recipe in it. > > The other thing I was wondering is, I thought it was unsafe to BWB > pumpkin puree (butter) because of its density, and that only pressure > canning cubes was safe. > > I'm not trying to cause trouble here, I just need this cleared up - > I've got allot of pureed pumpkin 'cubes' in my freezer that could end > up being more than just pies... > > Kathi It is called Bernardin book because that is where I got the recipe - an earlier edition - 1995 and.. a pumpkin butter is not a puree. A pure pumpkin puree is unsafe to BWB. However, this is a preserve with the addition of sugar. Sugar is a preservative, and therefore, the only danger you would be in would be fermentation if it it did not seal. Leslie |
|
|||
|
|||
another use for pumpkin/squash (was late season preserves)
"Kathi" > wrote in message om... > > a couple of things about this recipe bother me - first, what does > 'Bernardin' have to do with it? There's no Bernardin product in it. > If you go the Bernardin web site, there is no pumpkin butter recipe > there that I could find. There is one in my 'revised, copyright 2000' > Bernardin 'Guide to Home Preserving' but it is called Citrus Pumpkin > Butter and actually has added pectin in it, also oranges and lemon > juice. The book does not have the above recipe in it. > > The other thing I was wondering is, I thought it was unsafe to BWB > pumpkin puree (butter) because of its density, and that only pressure > canning cubes was safe. > > I'm not trying to cause trouble here, I just need this cleared up - > I've got allot of pureed pumpkin 'cubes' in my freezer that could end > up being more than just pies... > > Kathi If you have a lot of pumpkin/squash about.. here is another use.. this recipe came from Putting Food By - Fourth Edition: and is also BWB Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments Ginger Squash Marmalade ======================= 4 Pounds Prepared winter squash Or Pumpkin 4 Pounds Sugar 2 Lemons, grated and juiced 2 Ounces Crystalized ginger 1/2 Teaspoon Ground ginger 3 Cups Water .. Peel the squash, scrape out the strings and seeds from the centre; save the seeds. Slice and cut the peeled squash to make 4 lbs of 1/4 inch cubes. Put the squash in a crockery bowl with the sugar, gingers, grated peel and juice of lemons. Meanwhile break the seeds, put them in a pan with the water and boil gently for 30 minutes; strain and add 2 1/2 cups of the liquid to the squash mixture. Cover and refrigerate over night. Put into an enameled kettle, and over medium heat, bring to a slow boil, stirring constantly. (here you can finish it in a 325F/163C oven or let it putter along with a heat reducing pad under the kettle. Cook and stir until the squash is clear and will set - about 45 - 60 minutes. Ladle immediately into clean, hot jars, leaving 1/2 inch of headroom for pints, 1/4 inch for half pints. Adjust lids; PROCESS IN A BOILING-WATER BATH FOR 10 MINUTES, 15 FOR PINTS OR HALF PINTS. Remove; cool upright and naturally. Page 276 - Putting Food By Servings: 4 |
|
|||
|
|||
Late Season Preserves - Pumpkin Butter
I don't think it is the sugar. I think it is the addition of the orange
juice to acidify the pumpkin that would make this product safe. Pumpkin is a low-acid fruit (or vegetable--different topic of conversation) and therefore presents a botulism risk with BWB unless sufficiently acidified. Dave Leslie G wrote: > > "Kathi" > wrote in message > om... > > "Leslie G" > wrote in message > >... > > > Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments > > > > > > Bernardin Book Pumpkin Butter > > > ============================= > > > 4 Cups Prepared pumpkin > > > (about 1 8 inch pie pumpkin) > > > 2 Cups Brown sugar > > > 1 Teaspoon Cinnamon > > > 1/2 Teaspoon Nutmeg > > > 1/2 Teaspoon Salt > > > 1/2 Cup Liquid honey > > > 1/2 Cup Orange juice > > It is called Bernardin book because that is where I got the recipe - an > earlier edition - 1995 > > and.. a pumpkin butter is not a puree. A pure pumpkin puree is unsafe to > BWB. However, this is a preserve with the addition of sugar. Sugar is a > preservative, and therefore, the only danger you would be in would be > fermentation if it it did not seal. > > Leslie |
|
|||
|
|||
another use for pumpkin/squash (was late season preserves)
Leslie G wrote:
> "Kathi" > wrote in message > om... > > > > a couple of things about this recipe bother me - first, what does > > 'Bernardin' have to do with it? There's no Bernardin product in it. > > If you go the Bernardin web site, there is no pumpkin butter recipe > > there that I could find. There is one in my 'revised, copyright 2000' > > Bernardin 'Guide to Home Preserving' but it is called Citrus Pumpkin > > Butter and actually has added pectin in it, also oranges and lemon > > juice. The book does not have the above recipe in it. > > > > The other thing I was wondering is, I thought it was unsafe to BWB > > pumpkin puree (butter) because of its density, and that only pressure > > canning cubes was safe. > > > > I'm not trying to cause trouble here, I just need this cleared up - > > I've got allot of pureed pumpkin 'cubes' in my freezer that could end > > up being more than just pies... > > > > Kathi > > If you have a lot of pumpkin/squash about.. here is another use.. this > recipe came from Putting Food By - Fourth Edition: > and is also BWB > > Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments > > Ginger Squash Marmalade > ======================= > 4 Pounds Prepared winter squash > Or Pumpkin > 4 Pounds Sugar > 2 Lemons, grated and juiced > 2 Ounces Crystalized ginger > 1/2 Teaspoon Ground ginger > 3 Cups Water > . > Peel the squash, scrape out the strings and seeds from the centre; save the > seeds. Slice and cut the peeled squash to make 4 lbs of 1/4 inch cubes. Put > the squash in a crockery bowl with the sugar, gingers, grated peel and juice > of lemons. Meanwhile break the seeds, put them in a pan with the water and > boil gently for 30 minutes; strain and add 2 1/2 cups of the liquid to the > squash mixture. Cover and refrigerate over night. Put into an enameled > kettle, and over medium heat, bring to a slow boil, stirring constantly. > (here you can finish it in a 325F/163C oven or let it putter along with a > heat reducing pad under the kettle. Cook and stir until the squash is clear > and will set - about 45 - 60 minutes. Ladle immediately into clean, hot > jars, leaving 1/2 inch of headroom for pints, 1/4 inch for half pints. > Adjust lids; PROCESS IN A BOILING-WATER BATH FOR 10 MINUTES, 15 FOR PINTS > OR > HALF PINTS. Remove; cool upright and naturally. > > Page 276 - Putting Food By > > Servings: 4 This'd be a grate [!] one for all that candied ginger I made this year. I'll let you know how it turns out. Edrena |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Late Season Preserves - Pear Apple Butter | Preserving | |||
Late Season Preserves - Rowanberry Jelly | Preserving | |||
Late Season Preserves - Pears Amaretto | Preserving | |||
Late Season Preserves - Anisette Apples | Preserving | |||
Late Season Preserves - Apple Plum Butter | Preserving |