Скачать с ютуб Pressure Canning Pumpkin Pie Filling From Scratch - Feral Canning© в хорошем качестве

Pressure Canning Pumpkin Pie Filling From Scratch - Feral Canning©

Hello and welcome to Old Ways Gardening and Prepping. ❤️🍀 Would like to welcome you out to the shed of many names for a video that takes me a couple of days to make. It has been cool here and it's the perfect time to can up your own pumpkin pie filling. It's time to do some Rebel canning. Yes I know many websites and our wonderful government reminds us about don't can pumpkin pie filling. Well if I can't can it then why can a very big named company be able to do so. Not only do they can it but they sell a lot of it yearly. Now imagine everyone that truly believes you can't do it just started to can pumpkin pie filling. How much money would this company lose? Have been canning pumpkin pie filling for many years and I am still alive and well. Yes I know there will be plenty of people who are still leary of canning pumpkin pie filling that is fine and understandable. This recipe can either be pressure canned or frozen it is Your Choice and you are a adult to make these choices. Below you will find my recipe for a single batch. Personally I am a extreme canner and rarely do I get to make small batches. As you can tell this recipe is easily multiplied to fit your needs. The spices are also interchangeable as well if you want to add cloves or allspice please do so just do a taste test to make sure that it tastes the way you want it to spice-wise. The amount of sugar you use needs to stay the same. If you don't want to add the brown sugar use cane sugar instead. Single batch recipe: 8 cups of fresh pumpkin puree 2 cups of sugar cane sugar 1 cup of light brown sugar 1 TBsp of cinnamon 1 TBsp of dried ginger 1 TBsp of real vanilla extract 1 pint jar or 2 cups of the mix above equals one I believe 15 oz can of pumpkin pie filling. Sorry can't remember the exact ounce wise of the smaller can. If you are freezing your pumpkin pie filling measure two cups of the filling per freezer bag. To turn into two regular 9" pies or one deep dish pie you will need to use: Preheat oven to 450º 2 eggs 1 12oz. can of evaporated milk 1/2 tsp. of salt Mix all of your ingredients together well. Pour into a unbaked pie shell. Bake at 450º for 10 minutes. Turn oven down to 350º, and continue baking for an additional 35 minutes. Depending on your oven it might need to bake a little longer. Bake till done. Remove from oven and let them cool before serving. Hope this video also encourages you to start making your own homemade pumpkin pie filling. It is simple and easy anyone can definitely do it. If you have any questions please feel free to ask them in the comment section below I will answer them as soon as possible. Everyone take care and have a blessed day. Blessings, Teresa #homemadepumpkinpiefilling #pressurecanningpumpkinpiefilling #fromscratchhomemadepumpkinpiefilling #rebelcanningpumpkinpiefilling #selfsufficiency You can contact me through email at: [email protected] or Old Ways Gardening and Prepping C/O Teresa Horn P.O. Box 1587 Millington, TN 38053-9998 Please donate if you can so I can build more raised beds for vegetables and medicinal herbs. https://ko-fi.com/oldwaysgardeningand... To send donations to Paypal so that I will be able to buy alcohol to teach how to make tinctures. Will keep the receipts to show exactly what donations are spent for. My PayPal ID is: @Cedar My Amazon wish list: https://www.amazon.com/hz/wishlist/ls... I'm on Instagram as @old_ways_gardeningandprepping. Install the app to follow my photos and videos. Sally Ann by Shake That Little Foot is licensed under a Attribution-NonCommercial-ShareAlike 3.0 International License. All videos are made and edited by me Teresa Horn.