The whole premise of heat processing is NOT to invert your jars —ever. Creating a vacuum seal through the heating and cooling process in the only safe approach to food preservation. Experiment with aromatics: I’ve included a list of my favorite add-ins for these pumpkin preserves, so feel free to experiment and find your perfect ingredients and amounts. As a food agent, calcium chloride is used as an electrolyte in sports beverages and other drinks, including bottled water. The soy industry uses it to firm soybean curds into tofu and to make a caviar substitute by firming fruit juices or vegetables.

First, wash and cut the pumpkin into small bite-sized pieces (around ¾-1-inch cubes). Next, peel or chop the skin away and remove all the pulp and stringy flesh. Its second-largest application is to suppress the formation of dust on dirt roads because it adds and keeps a liquid layer on the surface preventing the wind from blowing away the dust particles. In addition to adding flavor, salt draws water out of the cucumber allowing it to be replaced with the brining solution.Chili:adding a small amount of finely chopped chili can help balance the sweetness and add a pop of heat to the pumpkin preserves. Adjust the amount to taste but I recommend 1 small red chili to begin.

The canning process itself keeps peppers crisp. Peppers are a low-acid food, so they need to be processed in a pressure canner to be safely preserved. The high temperatures reached during processing destroy microorganisms that cause spoilage and also firms up the peppers’ cell walls, helping to keep them crisp.Process 20 minutes in a water bath canner. Remove the jars from the canner and place on a folded towel. Allow the jars to cool completely before storing. The calcium chloride works like a charm, providing that desired crispness without the need for a long soaking processes. The trouble increases when you use tap water. The water can also have other sources of chlorine in it, many cities add chlorine, and the water can also have other sources of calcium. These can throw off everything. You need lab testing to really find out what the specific chlorine or calcium levels are. Chill Your Cukes: Chill your cukes in the refrigerator to make them cold and crisp before processing. For a small batch, I recommend using 15 oz (400 g) of pumpkin puree (that way, you can use homemade or canned pumpkin), an equal amount of sugar (2 cups/400g), 1-2 tablespoons of lemon juice (though orange would also work), and 1-2 teaspoon pumpkin pie spice (or just a pinch of cinnamon and nutmeg). Feel free to adjust the citrus and spices to personal taste!