Canning: Pumpkin Butter

A former neighbour and I share a joy of growing our own foods and preserving them. Last fall she gave me a recipe for Pumpkin Butter which is wonderful on toast, crackers or anywhere you would use fruit spreads.

1 can pumpkin puree (29 oz)

3/4 cup apple juice

2 tsp ground ginger

1/2 tsp ground cloves

1 1/2 cups white sugar

2 tsps ground cinnamon

1 tsp ground nutmeg

1. Combine pumpkin, apple juice, spices and sugar in a large saucepan; stir well.

2. Bring mixture to a boil, reduce heat and simmer for 30 minutes *or until thickened. Stir frequently.

3. Transfer to sterile containers and can for winter, or just keep chilled in the fridge until serving.

I chose to boil my jars with the pumpkin butter inside to seal and preserve them; using a canner.

Canning: Farmer's Market Salsa

I found this recipe on the Bernadin canning website (homecanning.com) last fall and tried it, the results created disappearing salsa! The salsa was very flavourful, easy to make and a delight to share with friends.

I didn't change the recipe at all and credit for the recipe (and the link to their site) is completely for Bernadin. This year's project is to make more than one batch of this type of salsa because it was very enjoyable.

Farmer's Market Salsa

Canning: Pickled Eggs

I suppose they are an aquired taste, you love 'em or hate 'em. My son discovered these at a corner store a few years ago when he was about 6 years old and just thinks they are 'awesome.' I found a recipe online and tried it, I was surprised how easy they are to make and the price comparison is amazing for making them at home. (Compared to purchasing each egg for upwards of $1 each in a corner store; homemade less than $2 for a dozen pickled eggs).

12 eggs, hard boiled (shells removed and rinsed off)

1 1/2 cups white vinegar

1/2 cup water

1 tsp salt

1 tsp peppercorns

1 onion, thinly sliced

1. Boil vinegar, water, salt and peppercorns for one minute.

2. Pour over eggs in sterilized glass jars.

3. Add onions on top of the eggs.

4. Cover and store in the fridge.

Here's the hardest part: Don't eat for about 6 weeks, they need time to set up.

After the jar is open, the eggs seem to disappear quickly... according to my son, they are better than the corner store.

Add dried chili peppers for added kick (my son loves them this way).

Great out of the jar or sliced in half or quarters with a sandwich.