Pickled Pumpkin Canning Recipes

PICKLED PUMPKIN

Steps:

• Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
• Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
• Add the pumpkin flesh and bring to the boil once more.
• Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
• Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
• Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
• Pour the syrup over the pumpkin, allow to cool and seal.

CANNING PUMPKIN

Steps:

• Pumpkin or Winter Squash in a Pressure Canner (Allow 1-1/2 to 3 pounds for each quart): Wash pumpkin or winter squash; remove seeds.
• Peel and cube.
• Barely cover with water; bring to a boil.
• Pack hot; add salt (1/2 tsp for each quart or 1/4 tsp for each pint).
• Cover pumpkin or winter squash with boiling water, leaving 1/2-inch headspace.
• Adjust lids; process.
• Pressure canner, minutes at 10 lbs (pints): 55 minutes.
• Pressure canner, minutes at 10 lbs (quarts): 90 minutes.
• Note that pumpkin must be canned this way, in a pressure canner; it will spoil if canned using the boiling water bath method due to the lack of acid.

PUMPKIN PICKLE

Steps:

• Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
• Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
• Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
• Carefully fill your sterilised jars with the pickle while it's still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.