Orange Pickled Pumpkin
 

Orange Pickled Pumpkin

Yield: 8 to 9 1 Pint servings

1 Pumpkin, 5 to 6 lbs
4 to 5 cups sugar *
1 qt Apple cider vinegar
3 cups Water
2 Sticks cinnamon
2 Chunks fresh ginger root - (1/2 inch chunks)
OR
1/4 cup Chopped crystallized ginger
1 Tbsp Whole allspice [optional -- I would omit]
1 1/2 tsp Whole cloves
6 oz Frozen orange juice concentrate; thawed

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

You will need the basic equipment for boiling water bath canning.

Organize and prepare ingredients, equipment, and work space. Cut, seed and
clean pumpkin. Wash pumpkin with cold water; peel and cut it into 1 inch
chunks (about 4 quarts). In a preserving pot, combine sugar (or sugar
honey combination), vinegar, water, and spices -- (tie spices in
cheesecloth, if desired.) Heat over high heat until boiling, STIRRING
CONSTANTLY. Continue to heat and stir until the sugar dissolves. Stir in
pumpkin chunks and orange juice concentrate and heat to boiling. Reduce
heat to simmer and cook, stirring occasionally, until pumpkin is just
barely tender, about 30 minutes. Ladle pumpkin into hot jars to within 1/2
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. Wipe tops and threads of jars with a damp clean cloth.
Put lids and screw bands in place as manufacturer directs.
Process in boiling water bath for 10 minutes. Follow basic steps for
boiling water bath canning.

Source: Vegetable Gardening Encyclopedia

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