Although pumpkin and squash last for months in dry storage, preserving their freshness in a jar will ensure you may enjoy them well into next spring and summer! Having home canned pumpkin is a great alternative to store bought. In this episode, The Canning Diva® shares prepping and canning techniques to help you easily peel and cut pumpkins, squash and gourds and gives you safe canning advice. She also shares with you a popular recipe from her cookbook, The Complete Guide to Pressure Canning, Pumpkin with White Beans and Bacon.
One of the most flavorful, yet simple canning recipes. Now, if you are not a meat eater – no worries, omit the bacon. Vegan? No problem, use vegetable broth instead of chicken broth. Not a fan of pumpkin – not a problem, simply substitute the pumpkin with two medium butternut squash. The Canning Diva® teaches listeners how to create this hearty recipe to suite your lifestyle.