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Peter Piper's Pickled Pumpkin

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

1 hrs

Ready

7 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pumpkin
5 to 6 pounds
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4-5 cups sugar
or sugar and honey to make 4-5 cups
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1 quart vinegar
white or cider
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3 cups water
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2 each cinnamon sticks
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1 inch ginger root
or
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¼ cup crystallized ginger (candied)
chopped
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1 tablespoon allspice
whole
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1 ½ teaspoons cloves
whole
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6 ounces orange juice, concentrated
thawed
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Ingredients

Amount Measure Ingredient Features
1 each pumpkin
5 to 6 pounds
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sugar
or sugar and honey to make 4-5 cups
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0.9 l vinegar
white or cider
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7.1E+2 ml water
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2 each cinnamon sticks
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1 inch ginger root
or
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59 ml crystallized ginger (candied)
chopped
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15 ml allspice
whole
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7.5 ml cloves
whole
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173.4 ml/g orange juice, concentrated
thawed
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Directions

  1. Organize and prepare ingredients, equipment, and work space.

  2. Wash the pumpkin, cut it in 1 inch chunks, and peel. You should have about 4 quarts of chunks.

  3. In a preserving kettle, combine sugar (or sugar honey combination), vinegar, water, and spices. (Tie spices in cheesecloth, if desired.)

  4. Heat over high heat until boiling, STIRRING CONSTANTLY.

  5. Continue to heat and stir until the sugar dissolves.

  6. Stir in the pumpkin chunks and orange juice concentrate and heat to boiling.

  7. Reduce heat to simmer and cook, stirring occasionally, until pumpkin is just barely tender, about 30 minutes.

  8. Ladle into hot jars to within ¼ 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 ¼ inch of tops, if necessary.

  1. Wipe tops and threads of jars with a damp clean cloth.

  2. Put the lids and screw bands in place as manufacturer directs.

  3. Process in boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 8821% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 75g 75%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 195% Vitamin C 126%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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