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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. Hickory-smoke salt
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
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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.