| PUMPKIN CHIFFON PIE |
1 | Envelope gelatin |
¼ cup | Water |
1¼ cup | Pumpkin |
½ cup | Milk |
½ tsp. | Lemon juice |
½ tsp. | Nutmeg |
½ tsp. | Cinnamon |
½ tsp. | Salt |
1 cup | Sugar |
3 | Eggs (separated) |
Beat the egg yolks slightly and add ½ cup sugar, pumpkin, milk, salt, and spices. Cool until thickened. Soften the gelatin in ¼ cup water, add this to the pumpkin mixture, blend well and cool. When it begins to thicken, fold in stiffly beaten egg whites to which ½ cup of sugar has been added. Pour in a baked pie shell and top with whipped cream.
| HOMEMADE SAUSAGE |
5 lbs. | Hamburger |
2 tbs. | Salt |
½ tsp. | Saltpeter (for color) |
2½ tsp. | Whole mustard seed |
2½ | Coarsely ground peppers |
2½ tsp. | Garlic salt |
1 tsp. |
Mix ingredients together until well blended. Refrigerate 8 to 12 hours so the flavors will mix. Shape 4 rolls of equal size, wrap each in aluminum foil and place in the food basket. Steam vigorously for 75 minutes. Remove and refrigerate immediately.
Keeping a record – One thing you’ll find very valuable in your canning and juicing experience is to keep a written record. If you invent a delicious recipe, don’t trust it to memory. Record such things as fruit used, quantities, processing time, sweetener used, other ingredients, yield, taste, description and suggestions for next time.
Back to Basics® offers a full line of canning products including a Water Bath Canner and a Steam Canner. Please contact customer service for more information on these and other products.
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