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RE: Early American Pumpkin Butter --- great for gifts


You never heard this one? It's a classic when you take classes in change
management or efficiency.
A guy notices that every time his wife buys a roast, she cuts off part of
the end before she puts it in the oven. "Why do you do that?" he asks. She
says "My mother taught me that's how you do it." and he says "but why?". So
she goes and asks her mother. Mom says "Don't know, that's just how my
mother always did it so that's how I do it". So they call grandma. And
Grandma says "My roasting pan was too small so I always had to cut the end
off!" 

Cyndi

-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On Behalf
Of Theresa W.
Sent: Friday, July 28, 2006 6:32 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] Early American Pumpkin Butter --- great for gifts

Ok, I'll bite-  what is the story of the woman cutting off the end of the
roast??

Theresa

P.S.  I bought a small upright freezer and  put it in my garage just to put
frozen goodies in.  And actually,  I really like the flavor and texture of
frozen fruit better than canned anyway.

Johnson Cyndi D Civ 95 CG/SCSRT wrote:
> The sugar added is going to make it acid but the problem is that it's 
> so thick you can't be sure the sugar is evenly distributed. Same thing 
> with pressure processing, it is too thick to know that the contents of 
> the jar have been evenly heated.
> I look at it like driving. Chances are when I drive a car I am not 
> going to get into an accident. But I wear my seat belt because 
> something could happen, and why take an unnecessary risk when I don't 
> have to? You could process the pumpkin stuff and probably everything 
> would be okay...but if it weren't, the consequences are pretty nasty. 
> So you freeze it and avoid the risk without appreciable inconvenience.
> There are some people who scoff at the whole thing and figure if 
> grandma did it and didn't die, so can they. I don't eat anything 
> they've put up - the reward isn't worth the risk, even if it is small.
> A really good book that goes into details about the WHY of canning, as 
> opposed to just "do this step", is Putting Food By. Things make so 
> much more sense when you know the reasoning behind it. Like the story 
> of the woman cutting off the end of the roast.
>
> Cyndi
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On 
> Behalf Of Bonnie Holmes
> Sent: Thursday, July 27, 2006 8:20 PM
> To: gardenchat@hort.net
> Subject: RE: [CHAT] Early American Pumpkin Butter --- great for gifts
>
> I knew you had to be careful with tomatoes because the newer hybrids 
> have less acid than the older varieties but was not aware of problems 
> with pumpkin.  I always baked them in the oven which removes a lot of 
> the liquid (leaving it with the seeds) and produces a pretty thick 
> pulp.  I am also wondering if the lemon juice adds sufficient acid.
>
>
>   
>> [Original Message]
>> From: Johnson Cyndi D Civ 95 CG/SCSRT <cyndi.johnson@edwards.af.mil>
>> To: gardenchat@hort.net <gardenchat@hort.net>
>> Date: 7/27/2006 12:54:28 PM
>> Subject: RE: [CHAT] Early American Pumpkin Butter --- great for gifts
>>
>> You guys know I can a lot of things and I am always concerned that I 
>> use
>>     
> the
>   
>> latest techniques to ensure food safety. The National Center for Food 
>> Preservation says this is not safe. Here is a link:
>> http://www.uga.edu/nchfp/publications/uga/uga_can_pump.pdf
>> Even with all the sugar added you cannot ensure that the pH of the 
>> food is low enough to prevent potential growth of botulism. Make it 
>> for yourself
>>     
> if
>   
>> you must, and accept the risk, but please don't give it away. 
>> And don't make any of those !(@# cakes in a jar, either. 
>>
>> Cyndi
>>
>> -----Original Message-----
>> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
>>     
> Behalf
>   
>> Of Bonnie Holmes
>> Sent: Wednesday, July 26, 2006 6:54 PM
>> To: gardenchat
>> Subject: [CHAT] Early American Pumpkin Butter --- great for gifts
>>
>> Early American Pumpkin Butter - makes 5 pints
>>
>> This recipe makes a lot of butter, and for a good reason; it serves 
>> as the perfect gift during the holiday season. The traditional 
>> spicing and hint
>>     
> of
>   
>> maple sweetness will enhance old-fashioned holidays meals.
>>
>>
>> 6 cups cooked pumpkin puree (light cooking pumpkins are best)
>> 2 cups pure maple syrup (very important...don't skimp here)
>> 2 cups light corn syrup
>> 2 cups packed brown sugar
>> 2 teaspoons fresh lemon juice
>> 1 teaspoon ground cinnamon
>> 1 teaspoon ground nutmeg
>> 1/2 teaspoon ground ginger
>> 1/4 teaspoon ground cloves
>> 1/4 teaspoon ground mace
>> 1/4 teaspoon vanilla extract
>>
>> Put the puree in a 4-quart pot; stir in the maple syrup and corn syrup.
>> When these are thoroughly combined, add the remaining ingredients. 
>> Set the pot over medium-high heat. When it begins to boil, partially 
>> cover it; the mixture will splash profusely. Cook the puree at a slow 
>> boil, stirring frequently to prevent sticking, until it thickens and 
>> turns a darker color---about 45 minutes.
>>
>>
>> Ladle the butter into five sterilized, still-hot pint jars. Wipe rims 
>> and cap immediately with still-hot lids, plus rings. Process for 25 
>> minutes
>>     
> in a
>   
>> boiling water bath.
>>
>>
>> To Make Pumpkin Puree
>> Either bake the fruit or boil it. To bake pumpkins (my favorite way), 
>> poke holes in the pumpkin to keep from exploding, put them in the 
>> oven whole,
>>     
> on
>   
>> a cookie sheet, at 350 degrees F until softened and collapsed.
>> Scoop the pulp away from the peel. Puree the pulp in a blender or 
>> food processor. Or, boil, peeled chunks of fresh pumpkin until softened.
>> Then puree the cooked pulp. Or use two 29-oz cans of commercial 
>> pureed
>>     
> pumpkin.
>   
>> Bonnie Zone 7/7 ETN
>>
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