The calcium chloride works like a charm, providing that desired crispness without the need for a long soaking processes.

To 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). If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed. Experiment with aromatics: I’ve included a list of my favorite add-ins for these pumpkin preserves, so feel free to experiment and find your perfect ingredients and amounts. These are all great tips, thank you so much. I of course do have a question. I have heard and read about using Oak Leaves, and this would be great for me as I have two huge Oak Trees in my yard. So my question(s) is, does it matter what kind of Oak? White, Live…. Also, leaves from the tree or ones that have already fallen?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. You won’t have to worry about getting the peppers ready in a hurry, and you’ll be able to enjoy them for months. Fresh and crisp peppers are the best for canning. There are no restrictions on the type of cake you can use. Aside from green, red, yellow, and orange bells, other popular fillings include red, yellow, and orange peppers, bananas, chile peppers, pepperoncini, and pimentos. Because canned peppers are low in acidity, they should be processed with a pressure canner. Water bath canning is not a suitable method of preserving them. If properly stored, canned peppers can last three to five years. Mini Cucumbers are also known as Mini Persians, shown here. These are the most readily available cucumbers I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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.OxyChem. General Calcium Chloride FAQS. Accessed February 2018 at https://www.oxycalciumchloride.com/about-us/everything-calcium-chloride/frequently-asked-questions This is just ONE day of harvesting our cucumber bed. From 3 plants we get this many cucumbers every day, from May through November! 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.

I always use filtered water, because of all the chlorine in the water here (booooo), but that’s a great note for others! I haven’t added garlic, is that just for taste or is it supposed to do something else as well? Experiment with aromatics:I’ve included a list of my favorite add-ins for these pumpkin preserves, so feel free to experiment and find your perfect ingredients and amounts. Chill Your Cukes: Chill your cukes in the refrigerator to make them cold and crisp before processing. Garlic – I love garlic and use 10 cloves without blinking. You can absolutely use less, just make sure they’re fresh.If you want to preserve the pumpkin:don’t reduce the sugar amount in the recipes, as it acts as a preserver. If you reduce the sugar, the shelf life will be reduced too (and I can’t guarantee how much). Mastic powder: this is optional but is an aromatic powder that can help to add extra flavor to the candied pumpkin/syrup mixture. The taste is hard to describe but is like woodsy, musky vanilla with hints of anise/mint. The formulation must have been different, because people said you heard a fizz as you added it to a wet jar, or water, and some steam came off, and that doesn’t happen now (2015. ) The 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. Garlic: Use the garlic to taste. I love garlic and use 10 cloves; however, you can absolutely use less.