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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
4 pounds pumpkin
Peel pumpkin and remove seeds. Cut in very thin chunks (about 1/2-inch cubes). Slice lemons, remove seeds, and leave rinds on. Measure pumpkin. Place pumpkin and lemon in a kettle. For every cup of pumpkin add 3/4 cup sugar and a pinch of salt. Let stand overnight.
In morning, boil slowly until pumpkin is tender. Pour into sterilized half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.
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