Pumpkin pie recipes call for mashed pumpkin. According to The National Center for Home Food Preservation home canning is NOT recommended* for any mashed or pureed pumpkin or winter squash.

The only directions for canning pumpkin are for cubed pulp, like: Canned Pumpkins. For making pies, drain jars of canned pumpkin and strain or sieve cubes. Puree cubes in a food processor. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.

*Read more about the caution…

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Ingredients:
1 homeade pie crust
3-4 cups cups canned cherry pie filling
2 tablespoons butter

Preparation:

1. Pour filling into pastry lined pie pans. Dot with butter. Cover with top crust which has slits cut in it. Brush top crust lightly with water and sprinkle with sugar.

 

2. Bake in hot oven 220 C (425 F) for 35 to 45 minutes.

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Preparation:

1. Combine tapioca, 3/4 cup sugar, cinnamon and lemon juice. Set aside.

 

2. Place peaches in large pot with 2 cups sugar and enough water to prevent sticking. Heat to 190 F / 90 C (just under boiling) stirring frequently.

 

3. Add tapioca mixture and, stirring, reheat to 190 F / 90 C, but do not boil.

 

4. Fill hot jars with mixture, leaving 1 inch head space. Adjust lids and process in boiling water bath 15 minutes.

Yield: 3 Servings

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Preparation:

1. Combine cherries, sugar and lemon juice. Let stand over night. Drain and reserve syrup.

 

2. Combine the syrup, sugar and cornstarch in a large saucepan. Add cinnamon and almond extract. Cook over medium high heat until mixture thickens and begins to bubble.

 

3. Fold in drained cherries and boil 1 minute, stirring constantly. Fill jars with mixture, leaving 1 inch head space. Adjust lids and process immediately.

Yield: about 4 cups.

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Ingredients:
6-8 lbs. tart apples, peeled and sliced
3 tbsp. lemon juice
4 1/2 cups sugar
1 cup cornstarch
3 tbsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water

Preparation:

1. Blend all ingredients except apples and lemon juice in a large pan. Cook until mixture thickens. Remove from heat and add lemon juice.

 

2. Pack the sliced apples into jars, leaving 1″ at the top. Fill jars with hot syrup.

 

3. Put lids on and process in a water bath for 30 minutes.

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