Let's use that cooked down pumpkin

Pumpkin Butter

Ingredients
About 30oz's pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions
1.Combine pumpkin, apple juice, spices, and sugar in a large saucepan, stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2.Now what I would do is hot water bath 5 1/2 pint jars or you can place pumpkin butter in jars and store in fridge for about a week.
Yields about 5 - 1/2 pint jars

Making Homemade Ketchup (Using up all your garden tomato's)

I know it sounds silly when store bought ketchup can be cheap - But is'nt nice to know whats in your food, especially when it comes from your garden??? And just knowing you made it yourself for your family.
Tomato Ketchup
Makes about 7 (16 oz) pints
You will need:
 3 Tbsp celery seeds
 4 tsp whole cloves
 1-1/2 tsp whole allspice
 3 cups cider vinegar
 24 lb tomatoes, cored and quartered (about 72 medium)
 3 cups chopped onions (about 4 medium)
 1 tsp cayenne pepper
 1-1/2 cups granulated sugar
 1/4 cup Pickling Salt
 7 (16 oz) pint glass preserving jars with lids and bands


Directions:
1.) TIE celery seeds, cloves,and allspice in a square of cheesecloth, creating a spice bag.
2.) COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
3.) COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.
4.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.
5.) RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.
6.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
7.) LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Lets Make some Salsa!

SPICY TOMATO SALSA

6 pounds tomatoes (about 12 large)
9 dried hot chilies, seeds removed
15 cloves garlic, peeled and minced
3 cups diced red onion
6 jalapeño peppers, seeded and diced
1 1/2 cups chopped cilantro, packed tightly
1 tablespoon salt
3/4 teaspoon dried red chili flakes
3/4 cup red wine vinegar, 5% acidity

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.
Peel, seed and dice tomatoes into 1/4-inch size pieces. Place chilies in a small bowl. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies. Purée chilies and remaining water in blender for 1 minute or until smooth. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar. Screw on band – fingertip tight.

Process 15 minutes in a boiling-water canner. Yield: about 6 pints.

Note: **When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.