Ingredients
1 each pumpkin, 5 to 6 lbs
4 cup to 5 cups sugar *
1 qt white or cider vinegar
3 cup water
2 each sticks cinnamon
2 each chunks fresh ginger root (1/2 inch, chunks) or
1/4 cup chopped crystallized ginger
1 tbsp whole allspice
1 1/2 tsp whole cloves
6 oz frozen orange juice concentrate, thawed
Directions
* Or you may use 2 or 3 cups sugar and 2 cups of honey.
The recipe makes eight to nine 1 pint jars. You will need the basic
equipment for boiling water bath canning.
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 1/4 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 1/4 inch of tops, if necessary.
9. Wipe tops and threads of jars with a damp clean cloth.
10. Put the lids and screw bands in place as manufacturer directs.
11. Process in boiling water bath for 10 minutes. Follow basic steps
for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Servings: 8 servings
Peter Piper's Pickled Pumpkin Recipe brought to you by Recipe Ideas
Categories: Pickle; Pumpkin; Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further. However, sadly, these old recipes were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Continuing our culinary historical journey, there are two interesting cookery books from the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the curry that is popular today, but instead accounts of the types of food prepared by the chefs of the nobility of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices such as parsley and basil. These new herbs and spices prompted an explosion in manuscripts on cooking, many of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful families of the West tried to lay on the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Peter Piper's Pickled Pumpkin recipe.
