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| Winter Luxury Pie Pumpkin |
Small batch preserving of the produce we grow or purchase locally is part of my heritage. My paternal grandmother supplied us with her amazing canned pears, frozen baked beans, hot tomato juice, and frozen pie crusts that I swear multiplied by themselves in her chest freezer. My mother made strawberry freezer jam that I loved as a child. Then, with busy work schedules and endless convenience foods--who cared to take the time to grow and preserve your own?
I welcome the cool fall temperatures that make it tolerable to spend most of the day tending to a hot oven and stove.
Our crop of Winter Luxury Pie Pumpkins from this
source did not do as well as we would have liked, so I'm making a trip to the local farmer's market for more pumpkins.
We received Prune Plums from my dad and stepmom's trees and the apples are from our orchard. There's something about preserving with the foods we have grown or from our loved ones' hard work that makes it even more special.
Here's what I'll be preserving this week:
Roasted Pumpkin:
http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/
Italian Prune Plum Jam:
http://threecleversisters.com/2011/09/26/italian-prune-plum-jam/
Slow Cooker Applesauce (recipe courtesy of Sheila):
8-10 apples, peeled, cored and quartered
2 Tbsp lemon juice
2 Tbsp water
sweetener of your choice to taste
cinnamon if you desire
Cook on low for 5-6 hours
What are you preserving this week?
