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When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.
Edna Gerstner

Hot and Spicy Pumpkin Chutney

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

4 c Pumpkin pulp (about one 8-inch pie pumpkin)
1 1/2 c Dark brown sugar
1 1/4 c Malt vinegar
1/2 c Coarsely chopped onion
1/2 c Coarsely chopped dark raisins
3 Hot yellow peppers; seeded and chopped
2 tb Minced garlic
2 tb Minced ginger
1 ts Salt

INSTRUCTIONS

Wash pumpkin, cut into large pieces, scrape out and discard seeds. Place
pumpkin pieces in large saucepan; cover with water. Bring to boil; boil
gently 20 minutes or until tender. Drain.
Remove rind from pulp; mash pulp to uniform consistency. Measure 4 cups
pulp into large stainless steel or enamel saucepan. Add sugar, vinegar,
onions, raisins, peppers, garlic, ginger and salt. Bring to a boil; boil
gently 45 minutes or until thick.
Fill boiling water canner with water. Place 5 clean 250 mL mason jars in
canner over high heat. Prepare 2-piece metal lids according to
manufacturer's directions.
Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on jar,
apply screw band just until fingertip tight.
Place filled jars in canner. Cover, return water to a boil and process 10
minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve
downward. Wipe jars, label and store in a cool, dark place.
Makes five 250 mL jars.
Posted to MM-Recipes Digest V4 #287 by Ted Conley <tedconley@earthlink.net>
on Nov 01, 1997

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