-
1
Peel and seed the pumpkin and cut into 1 inch cubes.
-
2
Put in a glass bowl, pour water over to cover and add 4 tablespoons kosher salt for each quart of water.
-
3
Leave the pumpkin overnight or for at least 5 hours.
-
4
Next day, drain the pumpkin cubes and rinse them well.
-
5
Rinse the bowl well and put the pumpkin back into the bowl.
-
6
In a medium pan, combine 1 quart water, 2 cups of sugar, 1 cup of vinegar, 1 Tbs whole cloves, 1 stick cinnamon and 1 Tbs allspice.
-
7
Bring the mixture to a boil and boil for 5 minutes over medium-high heat.
-
8
This is a syrup so be careful that it doesnt boil over or youll have a mess on your stove.
-
9
Remove the pan from the heat and pour the syrup over the drained, rinsed pumpkin.
-
10
Let stand in a cool place overnight (refrigerator is fine, but bring to room temp prior to packing into jars)
-
11
The next day, get your jars and lids ready: Fill your canning pot (or any large stockpot) halfway with water and bring to a boil.
-
12
Put your canning jars into the pot (either using your canning rack or a pair of tongs) and allow to simmer for 10 minutes.
-
13
Lids and bands can be sterilized separately in another pot of simmering water.
-
14
You want the jars dry when you fill them so after the ten minutes, remove the jars with tongs and place on a clean, dry towel.
-
15
Lids and bands can sit in the water until youre ready.
-
16
Make sure you have several ultra-clean, lint-free towels on hand.
-
17
A wide-mouth canning funnel is very helpful, but not necessary.
-
18
Keep the water in the canning pot boiling while you finish the next steps.
-
19
Remove the pumpkin cubes from the syrup and distribute the cubes among your sterilized canning jars, filling the jars up to within 1 inch of the rim with pumpkin cubes.
-
20
Break up the remaining cinnamon sticks and slide one piece down into each jar with the pumpkin.
-
21
Pour the syrup into a saucepan and add 3 more cups of sugar and 3 more cups of vinegar.
-
22
Bring back to a boil.
-
23
Remove the syrup from the heat and ladle into the jars over the pumpkin cubes.
-
24
Make sure the cloves and allspice are evenly distributed among the jars.
-
25
Fill jars to within 1/2 inch of the top.
-
26
Wipe the rims carefully with a damp lint-free towel and add one little pinch of powdered alum to each jar.
-
27
Before placing lids on jars, wipe the rubber-coated outside perimeter free of water and place them squarely on the rims.
-
28
Screw on the bands, firmly, but not too tight.
-
29
Place the jars back into the boiling hot water bath and process for ten minutes.
-
30
After processing, remove the jars and place on a tea towel to cool.
-
31
As they cool, the lids should snap down with an audible pop.
-
32
This means the jar is sealed properly.
-
33
If any of your lids do not pop down (or if you can still push the lid down) you can either re-process, or just put the jar in the fridge after its cool and use the pumpkin within 10 days.
-
34
Leave the properly sealed jars in a cool place for at least 1 week before eating.
