Autumn Glory Compote Recipe - safe way to water bath pumpkin or winter squash

Autumn Glory Compote

Makes four pints (500 ml) jars

This recipe must be followed exactly because it has been made to make it okay to water bath pumpkin.  The book I got this from Bernardin  Complete book of home preserving made note that it must be followed exactly to make it save to water bath pumpkin instead of pressure canning. 

2 cinnamon sticks (each about 4 inches/10 cm) broken into pieces

5 cups cubed seeded peeled pie pumpkin (or winter squash)

5 cups cubed cored peeled fresh pineapple (3/4 inch/2 cm cubes)

Grated zest and juice of 2 lemons

1 cup coarsely chopped dried apricots

1 cup golden raisins

2 ½ cups granulated sugar

½ cup water

Prepare canner, jars, and lids

Tie cinnamon stick pieces in a square of cheesecloth, creating a spice bag.

In a large stainless steel saucepan, combine pumpkin and pineapple.  Add lemon zest and juice, apricots, raisins, sugar, water and spice bag.  Bring to a boil over medium high heat, stirring occasionally.  Reduce heat and boil gently, stirring constantly, until heated through, about 5 minutes.  Discard spice bag.

Using a slotted spoon, pack hot pumpkin mixture into hot jars to within a generous ½ inch (1 cm) of top of jar.  Ladle hot syrup into jar to cover pumpkin mixture, leaving ½ inch (1 cm) headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, than increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, remove jars without tilting.  Cool upright, undisturbed 24 hrs; do not re-tighten screw bands.  After cooling check jar seals.  Sealed lids curve downward.  Remove screw bands; wipe and dry bands and jars.  Store screw bands separately or replace loosely on jars, as desired.  Label and store jars in a cool, dark place.

Thai hot and sweet dipping sauce.

 We tried this recipe a few weeks ago and wow. However please note you need to let it sit a few days or weeks to get a nice blend of flavors. The vinegar was quite strong the first day, but by the time Christmas (a few days later) came around it was much nicer. The vinegar has mellowed out nicely and the hot peppers have not become too strong. We will see how strong they get in the next few months. If they get to strong the next batch will have less peppers, but we love it the way it is now and so does everyone I have given a jar to.

Thai Hot and Sweet Dipping Sauce

Water Bath Canning

Yields about 9 250 ml jars

½ cup (125 ml) chopped garlic (finely chopped)

1 tbsp (15 ml) pickling salt

6 cups (1500 ml) cider vinegar

6 cups (1500 ml) granulated sugar

½ cup (125 ml) dried chili flakes – this can be adjusted to taste. 

In a small bowl, mix garlic and salt; let stand 5 minutes.

Meanwhile, in a large, stainless steel saucepan, bring cider vinegar to a boil, over high heat.  Add sugar, cook and stir until dissolved.  Reduce heat; simmer 5 minutes.  Stir in garlic-salt mixture and chili flakes.  Remove from heat. 

Ladle hot condiment into a hot jar to within ½ inch (1 cm) of top rim (headspace).  Using non-metallic utensil, remove air bubbles.  Wipe jar rim removing any stickiness.  Center SNAP lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight.  Do not over tighten.  Place jar in canner; repeat for remaining jars. Make sure the jars are completely covered with water..  

Cover canner; bring water to a boil.  At altitudes up to 1,000 ft (305 m), process (boil filled jars) for 15 minutes.  Wait 5 minutes then remove jars without tilting.  Cool upright, undisturbed 24 hrs; do not re-tighten screw bands.  After cooling check jar seals.  Sealed lids curve downward.  Remove screw bands; wipe and dry bands and jars.  Label and store jars in a cool, dark place.