This weekend, I am teaching a class for Ann Arbor Rec and Ed about making pickles. These two recipes are the ones we are going to make in the class...both inspired by recipes I saw in the Ball Complete Book of Home Preserving. and The Joy of Pickling. I've tweaked them a little to make them work out for my class of 6.
Sweet Pumpkin Pickles
Makes about 6 pints
Brine:
2 cinnamon sticks, halved
12 whole allspice
10 whole cloves
1 lemon
6 c. granulated sugar
4 c. white vinegar
Pumpkin
6 lbs pie pumpkins (depends on size) to make 24 cups peeled seeded pie pumpkin cut into 3/4 inch cubes
Tie spices in a square of cheesecloth; set aside. Zest lemon, remove pith and separate sections from the membrane and coarsely chop. Squeeze any juice from the membrane into a stainless steel pot, and add zest and sections. Add spice bag, sugar and vinegar and boil for 10 minutes. Add pumpkin and heat through, about 3 minutes.
Pack pumpkin into hot pint jars, leaving 1/2 inch headspace. Ladle hot syrup into jars leaving 1/2 inch space. Process for 20 minutes in a boiling water bath.
Jardiniere
Makes about 6 pints
Prepare 12 cups fall vegetables, including pepper strips, pattypan squash, carrots, shallots, cauliflower florets. Prepare 5 pint jars. Into each jar, place....
a garlic clove
4 peppercorns
4 allspice berries
a fresh tarragon sprig -OR- a bay leaf
a fresh thyme sprig -OR- a oregano sprig
a fresh hot pepper or two
Fill each jar with vegetables. Prepare a brine with:
2 3/4 c. white wine vinegar or cider vinegar
2 1/2 c. water
5 t. pickling salt
Bring brine to a boil in a non reactive pot, stirring to dissolve the salt. Pour brine over vegetables, leaving 1/2 inch headspace. Cap and process in a boiling water bath for 20 minutes. Store jars in a cool dark space for a month.
4 comments:
I wish I lived closer! I would love to take your class! These are great canning recipes.
Hi - for the Jardinere, does it only keep for a month, or is a month of storage optimal before eating?
Thanks!
Can adding citric acid make canned pumpkin pie mix safe?
No, it is the density of canned pumpkin that is the issue
Post a Comment