Every year at this time, I help Georgia bake dozens of mini-loaves of pumpkin bread for the church’s gift baskets for the elderly in the community. You’d think I’d get tired of it, but it just makes me want to bake some more–for me! Whether you’re fixing holiday gift baskets to share, or just a sweet, warm treat to enjoy at home, pumpkin bread, especially with fresh pumpkin puree, is irresistible.
2-2/3 cups sugar
2/3 cup shortening
3-1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
2/3 cup nuts
2 cups canned pumpkin or fresh pumpkin puree
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup water
2 cups raisins
Cream shortening and sugar. Add eggs, pumpkin, and water. Mix thoroughly. Stir in flour and the rest of the dry ingredients then add the nuts and raisins. Spoon into greased loaf pans. Bake at 350-degrees, one hour for standard-size loaves or twenty-five minutes for mini-loaves. Makes two standard-size loaves or fifteen mini-loaves.
*For holiday pumpkin bread, press a candied cherry into the top of each loaf before baking, and use 2 cups raisins and candied fruit, mixed, to the batter, instead of just raisins.
Step-by-step directions for home canning using a hot water bath! There is nothing better than a cellar or pantry stocked with home-canned food. It’s frugal, it’s easy, and it makes for great gifts with the addition of decorative canning lids, labels, and a bit of tied raffia or ribbon.
*Hot water bath canning is for high-acid foods only, which generally includes fruits and soft spreads. Figs and tomatoes may be canned in a hot water bath with the addition of a sufficient amount of acid (bottled lemon juice, citric acid, or vinegar). Fermented foods such as sauerkraut and pickles may also be preserved by this method. Standard canning recipes are calculated for altitudes of 1000 feet above sea level or lower. Always consult expert resources for canning method recommendations for the type of food you are canning as well as for altitude adjustments. To can low-acid foods, use a pressure canner. See suggested resources at the bottom of this post.
Supplies you will need: A large canning pot with a rack, a wide-mouth funnel, a jar lifter, and canning jars, lids, and bands. Lids are one-time use items. Jars and bands can be washed and re-used.
Jars must be well washed and hot when you begin filling them. Jars do NOT need to be pre-sterilized as long as the filled jars will be processed at least 10 minutes in a boiling water bath or pressure canner.
1. Before you begin the final preparation stage of the food to be canned, fill the pot half full of water and heat to a simmer (180 degrees).
I can outside on my grill burner. My cats like to hang with me.
Set the pot on the stove to boil. Use a rack that fits the bottom of the pot and the size jars you are using. (The jars must not be in direct contact with the bottom of the pot. Normally, a rack will come with your canning pot. Canning pots are available at most large stores such as Wal-Mart and also at hardware and other specialty stores.) Meanwhile, in a small pan, prepare jar lids. Lids come in regular and wide-mouth sizes, as do jars. Use “real” canning jars ONLY. Lids should be heated for 10 minutes prior to using. Lids can be heated in a small pan on the stove or in a small slow-cooker that can maintain a temperature of around 180 degrees. (Do NOT overheat. Do NOT boil. Overheating lids by boiling can result in seal failure.) Remove as needed.
2. Using a wide-mouth funnel, spoon food into jars, filling to the recommended headspace per your recipe.
Use a plastic or wooden instrument to press mixture and remove air bubbles. (Always remove air bubbles, even if you think there aren’t any. THERE ARE.)
Never use metal in a glass jar. The slightest knock of metal against a glass jar could cause an invisible fracture that might cause the jar to break in the canning pot.
Wipe jar rims with a damp towel to clean any spillage. This is important because any particles of food remaining on the jar rim can prevent a vacuum seal.
3. Take lids one at a time from simmering water with tongs. They do not need to be dried–put them right on the jar.
You can also buy what is called a magnetic wand to use for removing lids from simmering water to place on jars. Tongs do just fine, too.
Place lid immediately on each jar as it is prepared. Screw on bands. Use a towel to hold the hot jars as you tighten the bands. Tighten the bands only fingertip tight–meaning stop when there is resistance. Firm and snug –not as tight as you can make it.
Over-tightening can interfere with the vacuum seal and even cause buckled lids.
4. Slowly lower each jar as you fill it into the simmering pot of water using a jar lifter.
Make sure jars remain upright as they are moved. Once all the jars are loaded into the pot, check that water is at least two inches over the tops of the jars. If necessary, add boiling water to reach the required level. Place lid on pot.
5. Time boil according to directions for the recipe you are using. After placing the lid on the pot, increase the heat to medium-high and bring the water in the canner to a rolling boil. Begin counting the processing time when the rolling boil begins. Keep the water boiling during the entire processing time.
When the processing time has expired, turn off the heat, remove the lid, and let the canner cool for 5 minutes.
6. Remove jars one at a time with a jar lifter and place the jars, not touching and at least one inch apart, on a dry surface covered with toweling or layers of newspaper to prevent thermal shock. Keep cooling jars out of drafts. Do not move jars or adjust rings during the resting period.
Allow jars to rest undisturbed for 12-24 hours. You will hear the lids “pop” as they cool and form the vacuum sealing the jars. Store jars in a cool, dry location after removing rings from jars and thoroughly washing jars in warm soapy water.
Do not store jars with the rings on. Rings may rust onto jars and become difficult to remove. Rings may also mask a bad seal and result in jar explosion. Always remove rings on stored jars. (You may want to return rings to jars when transporting or gift-giving, but longterm storage with rings on is not a good idea.)
Pictured: my pantry.
Recipes and Resources:
For low-acid foods such as vegetables, meats, poultry and seafood as well as soups, stews, and sauces containing those foods, see How to Can: Pressure Method.
I highly recommend the “bible” of canning, the Ball Blue Book of Preserving. (Want to win one? Check out my Ball Blue Book Project page for information about this ongoing giveaway.) Please read expert canning instructions. Do not take anyone’s advice on the internet, including mine, without also consulting an expert source. The Ball Blue Book is EXCELLENT. I use it endlessly. Visit the Ball site here.
Preparing fresh pumpkin is oh so worth it! Once you taste pumpkin pie made from fresh pumpkin, you’ll never go back. The most common pie and baking pumpkins include Sugar or Sweet Pie, Small Sugar or New England Pie, and Sugar Baby. Choose a pumpkin that is heavy for its size, which means more moisture... Read More