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“An old fashioned recipe from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
25mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place pumpkin in a kettle.
  2. In another pot, add vinegar to sugar and heat to the boiling point.
  3. Tie the spices in cheesecloth and add to vinegar/sugar mixture.
  4. Boil 5 minutes; pour over pumpkin cubes.
  5. Cook the pumpkin in the syrup until just tender.
  6. Place in sterilized jars and seal at once.

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