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Some of the greatest jack-o-lanterns on the Internet – found by canning expert Shirley Camp. Happy Halloween! Continue reading
Toasted pumpkin seeds, without oil, have 140 calories per one-half cup. They are high in protein, fiber and potassium but are also high in fat so you will want to limit the amount you eat.
Here’s four things you need to know about rating and preserving pumpkin seeds … Continue reading
Remember, you must use a pressure canner and the pumpkin or squash needs to be peeled and cut into 1-inch chunks. Boil the chunks in water for 2 minutes then pack the hot squash into hot jars leaving a 1-inch headspace.
Fill the jars to within 1-inch of the top with the boiling cooking liquid and remove any air bubbles. Wipe the rims and process at 10 pounds pressure – pints for 55 minutes and quarts for 90 minutes.
I’ve been seeing all kinds of pumpkins at local stands and farmers’ markets for the past few weeks. Not always the orange variety either – creamy white, and others that are “blue.” While most of our memories are of making jack-o-lanterns this time of year, pumpkin and winter squash can be used in a variety of dishes that are packed with Vitamin A.
There are two types of pumpkins – technically squash – to choose from. Some are gourds and are grown for decorating your home and yard…not too tasty for your table though. Then we have edible squash – butternut, spaghetti, acorn, banana, buttercup, pumpkin, ambercup, autumn cup, carnival, delicate, gold nugget, hubbard, kabocha, sweet dumpling, and turban – all varieties of squash.
Q.: “When I can pizza or pasta sauce using Mrs. Wage’s product, the sauce is a bit too thin…watery for my taste. How can I thicken the sauce safely during the canning process? I thought to add tomato paste, but wasn’t sure. Thanks, again! Natalie”
A.: Natalie, The (Mrs. Wages) Research and Development team has tested these products numerous times. When you thicken a product the heat penetration to the center of the jar is affected and for this reason I would not alter the product until you open it, then you could add tomato paste or cook it down a little more at that time.
Q.: Sandy asks: “Why is all your canning done in a water bath? Why not pressuring canning?” Continue reading