This is just ONE day of harvesting our cucumber bed. From 3 plants we get this many cucumbers every day, from May through November!

Place the garlic cloves, dill, red pepper, and peppercorns in the jars. They can go underneath the cucumbers as well, either way is fine. You can store this pumpkin pie jam in the fridge for up to three months. You may also be able to water-bath-can it, though refer to professional guidelines for advice. How to Store Pumpkin Preserves Why do you need to use one of the above? If you simply boil the pumpkin in the syrup for hours, it will completely break down. Meaning you’ll end up with a disintegrated, mushy, pulpy mess -rather than individual pieces of pumpkin within a syrup. Any of the above ingredients will help us to avoid the “mush” stage.

How to Make Pickles

Now here is the secret. As soon as the jars cool down below red hot PUT THEM INTO THE REFRIGERATOR. That’s all. Ginger:just a little fresh ginger can help to infuse the pumpkin (and syrup) with more flavor. It works well for the jam too. Chili:adding a small amount of finely chopped chili can help balance the sweetness and add a pop of heat to the pumpkin preserves. Adjust the amount to taste but I recommend 1 small red chili to begin. To keep peppers crisp when canning, you need to blanch them first. Blanching is when you put the peppers in boiling water for a few minutes, then remove them and put them in ice water. This process will help to keep the peppers crisp. Both the pumpkin jam and candied pumpkin make for delicious toppings for toast and bagels. The pumpkin jam also works particularly well for adding to other pastries, pies, cakes, and breads. Or even water it down slightly and use it as a meat glaze.

Add the pumpkin and allow it to soak for about six hours (though up to 12-24 works too to help the pumpkin retain its shape).

Whats The Best Way To Can Peppers?

Calcium chloride (CaCl2) has many uses and is widely utilized as a deicing agent as it’s much more efficient at lower temperatures than sodium chloride (salt). The trouble increases when you use tap water. The water can also have other sources of chlorine in it, many cities add chlorine, and the water can also have other sources of calcium. These can throw off everything. You need lab testing to really find out what the specific chlorine or calcium levels are.

Vanilla:I recommend using around ½ a vanilla bean, scraping out the seeds, and throwing the entire pod in while cooking (then remove the pod at the end). Alternatively, use some vanilla extract. Pumpkin seeds/pistachios:you can add them directly to the jar with the candied pumpkin or just use them to garnish when serving.Pumpkin seeds/pistachios: you can add them directly to the jar with the candied pumpkin or just use them to garnish when serving. But if for whatever reason you need 30,000ppm, you’d want distilled water, and pure calcium chloride. Process 20 minutes in a water bath canner. Remove the jars from the canner and place on a folded towel. Allow the jars to cool completely before storing.

Trimming Cucumbers: Make sure you slice off and discard the blossom end of the cucumber. You can tell the blossom end from the stem end by using your sense of touch. The stem end will feel smooth with an indented or concaved dot. The blossom end, which you will want to remove, will feel like a rough, curved outward dot With milk: like the Mexican candied pumpkin, this version can be enjoyed in a bowl with milk (dairy or dairy-free) and a little drizzle of the syrup. Again, this can be enjoyed chilled or warm.If you want to make a soft pumpkin jam, you won’t need the above and can skip the “soaking” step. Optional Add-ins and Variations Garlic: Use the garlic to taste. I love garlic and use 10 cloves; however, you can absolutely use less. I haven’t found a cucumber cultivar yet that I didn’t have a mid-season issue with, but I continue my hunt.