Freeze:I haven’t tried to freeze either of these pumpkin preserves, though I imagine the pumpkin jam would freeze well for several months. It may impact the texture of the candied pumpkin, though. How to Serve?

This straightforward process makes it an excellent choice for both experienced canners and those new to the art of preserving. Factors That Affect Crispness Blossom EndThe first step is to make the brine. You can do this a day ahead of time, if you like. It’s important to get the brine made up so it can start chilling. That way it will be nice and cold when you pour it over the cucumbers, and the cucumbers will stay crisp. Second, are you aware of why the added recommendation to pre-soak cucumbers in the calcium chloride solution was removed?

Going into the preserving process, it can help to maintain the crispness that produce has. But, it will never restore lost crispness. Lemon juice:to help balance the super-sweet flavor of the candied pumpkin/pumpkin jam. A combination of orange and lemon juice would add interesting flavor. I would only recommend experimenting with reducing the sugar amount if you plan to make the pureed pumpkin jam (not the candied pumpkin, as I imagine the consistency of the syrup would be off). However, even then, remember that the less sugar you add, the more the shelf-life is impacted, so any less than a 1:1 ratio, and I can’t guarantee the 1-year shelf-stable water bath canned pumpkin jam. Vegetables become soft as their pectin structure changes due to microbial activity, excess heat or improper handling. (Pectin is a natural substance in the vegetable that holds the cells together.) Once a vegetable becomes soft it cannot be made firm again. Bring 1 gallon of boiling water and 1/2 cup of kosher salt to a boil in a pot over medium heat. Remove the bell peppers from the brine and allow them to cool for 20 minutes. After the peppers have cooled, they should be refrigerated and brined for one to two days.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. I have no information on why using calcium chloride was eliminated as a recommendation; I can only guess that in testing, it was determined to have no affect or a possible negative affect. Home food preservation is an ever evolving science. 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. Get all your jars ready. Boil them and then stuff them with cucumbers. Whole, sliced, two day old…whatever. Pour your boiling vinegar concoction recipe into the jars. You probably do this anyway. Seal them like always. If you wonder why there are so many *males* as chefs, it is because of a medieval tradition stating that women had to stay out of the cooking process when they had their menses.

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 PreservesTo make pumpkin slices: you can make larger slices and the process will be exactly the same (since the long cook time will easily cook larger pieces). I thought it was widely understood that women who spent most of their time around each other would end up with their cycles aligned. There’s really a lot going on that we do not see. Place the garlic cloves, dill, red pepper, and peppercorns in the jars. They can go underneath the cucumbers as well, either way is fine.