Cranberry Orange Chutney
Do you love taking an ordinary dish and adding a zing of flavor or dash of spice to really bring those mundane dishes to life? Adding a smidgen of a savory, sweet, or spicy condiment can really boost a meal to that next level. Chutneys can be made from an endless list of ingredients to satisfy any palate, but they may also be expensive and laden with salt, sugar, and fat. Now you can make your own flavor harmony in a jar and enjoy the gratification of knowing exactly what’s in it.
Recipe coming soon!
Apple Pie Filling
There is nothing better than homemade pie in an instant! A little preparation in the peak of apple season and you can have the comforting flavor of autumn all year long. This classic recipe will make a great addition to your pantry. It can be used to create a traditional apple pie, as a flavoring in scones, a baste for pork roast, or as a special treat on top of ice cream.
Link to the Apple Pie Filling Recipe
By Dawn Peters, UC Master Food Preserver
Freezer Pumpkin Butter
Freezer Pumpkin Butter and Other Goodies
Let’s talk about pumpkin for just a bit before we get to the recipes.
The only process recommended for home canning is to pressure can pumpkin chunks. Canning pureed pumpkin, or other winter squash, is no longer recommended. In fact, it has not been recommended since 1994. Winter squashes are a low-acid food and have much less moisture than other vegetables. When pureed, the product can be too thick to safely process at home.
Pressure canning pumpkin in chunks or cubes allows you to store pumpkin for later use. By canning it plain, it becomes more versatile and can be used for many different recipes. Later, you can mash or puree the pumpkin or winter squash for soups, pie filling, pumpkin bread, cheesecakes, and more.
There are other ways to preserve food, including dehydration and freezing. You can freeze pumpkin or winter squash in pureed form. Below is the method for freezing pureed pumpkin and other winter squash:
Freezing is the only safe method for preserving pumpkin purees, butters, and preserves.
- Select full-colored, mature pumpkin with fine texture.
- Wash, cut into cooking-size sections, and remove seeds.
- Cook until soft in boiling water, steam, a pressure cooker, or an oven.
- When soft, remove pulp from rind and mash.
- To cool, place pan containing pumpkin in cold water and stir occasionally.
- Pack into rigid containers, leaving