Organic Authority.com: Make Your Own Pumpkin Butter (and a List of Ways to Enjoy It) Written by Kimberley Stakal Get ready to make one of the single most dee-licious fall recipes this week: Pumpkin butter! It's not butter, and it doesn't contain any butter, and actually, it's completely vegan! So you can enjoy this wonderful sweet, creamy, spiced spread with all of your friends this season... and you'll want to. Pumpkin butter can run you around 5 to 8 dollars a jar if bought from a specialty shop, and it will usually be made with white sugar or corn syrup. In this completely natural version, all of the autumn elements come together just right: Pumpkin puree, apple cider and maple syrup.
For those of you who've never had pumpkin butter before, you're pretty much guaranteed to love it... unless you don't go for things that are completely scrumptious, that is. •Stir into yogurt, kefir or a fall parfait in place of jam or sweetened fruit •Use in place of oil or butter in a cake, bread or muffin recipe to cut back on fat and pump up the fall flava'. Ingredients Method 1. 2. Kitchen Cheat Sheet. Make Your Own | Dirt Cheap Recipes. Make Your Own Ketchup, Mustard, Mayo &8230;. Why spend a lot of money this summer on condiments from the grocery store that are, in most cases, loaded with corn syrup, artificial flavors, and preservatives?
It’s easy to make your own ketchup, mustard, mayonnaise, and more right at home with ingredients you probably already have. Here are a few simple recipes for these favorite summer cookout staples: Homemade Ketchup Ingredients: 1 (28-oz) can whole tomatoes in purée 1 medium onion, chopped 2 tablespoons olive oil 1 tablespoon tomato paste 2/3 cup packed dark brown sugar 1/2 cup cider vinegar 1/2 teaspoon salt Directions: Blend tomatoes and purée from the can in a blender until smooth.
In a heavy 4-quart saucepan, cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt. Simmer, uncovered, stirring frequently, until very thick (about an hour). Directions: Dissolve mustard in vinegar. 85+ Recipes For Home Canning: {Fruits & Vegetables} Today’s Recipe Hit List is a handy reference sheet listing dozens of different tutorials and recipes for canning assorted fruits and vegetables.
I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted). It's Satisfying To Stock Up The Pantry With Canned Goods This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for. If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below): Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.
Apples: Asparagus: Beets: Cabbage: Carrots: