Preserving Method: Water Bath Canning
Makes about 7 (4 oz) jars
This fruity mustard is particularly delicious with ham and turkey, start your next sandwich off with a vibrant spicy kick.
YOU WILL NEED
- 1 cup red wine vinegar
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 Tbsp Worcestershire sauce
- 2-3/4 cups fresh or frozen cranberries (about 1 12-oz bag)
- 3/4 cup sugar
- 1/4 cup dry mustard
- 2-1/2 tsp ground allspice
- 7 Ball® (4 oz) glass preserving jars with lids and bands
- BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
- BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- LADLE hot cranberry mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Freezer Spiced Pumpkin Butter
Preserving Method: Freezing
Makes about 6 (8 oz) half pints
This comforting Autumn inspired pumpkin spiced spread is equally delicious on pancakes and waffles as it is on toast and muffins. Spread it between layers of your favorite cake or use it as a healthy substitute in baking.
YOU WILL NEED
1 (3 lb.) pie pumpkin or canned pumpkin cubes--about 5 (16 oz) pint jars*
1 cup apple cider or apple juice
1/2 cup maple syrup
1-1/2 cups light brown sugar
2 Tbsp lemon juice
1/2 vanilla bean
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cardamom (optional)
6 (8 oz) Glass jars with lids and bands
- PREHEAT oven to 350°F.
- QUARTER pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool. Scoop flesh from peel and puree in batches in a food processor. Transfer puree to a saucepot.
- STIR in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.
- LADLE hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.
* If using canned pumpkin cubes,skip step 1 and 2 above and transfer drained pumpkin to a saucepot and continue recipe from step 3.