I didn't see a Mustard Pickle in So Easy to Preserve though I may have missed it. NCHFP may have one online. The new Ball Complete Book of Home Preserving has two thickened mustard-pickle recipe. Both call for ClearJel. Interestingly enough, the newest anniversary edition of the Ball Blue Book still has a flour-thickened mustard pickle. I thought that one would be gone in the new edition. The Ball Complete Book of Home Preserving has four canned seasoned mustard recipes, for those interested in trying one. I was speculating that the flour in the recipe above does not present a particular danger, despite the high pH, because mustard and vinegar are such inhospitable environments for bacteria. However, that is mere speculation, not science. I still would not can the mixture but would refrigerate, freeze or reduce batch size, as I originally recommended and as other members said. I also wanted to mention a secondary not food-safety related issue. I don't think I would can any mustard, even those offered by Ball. I'm sure commercial processors have ways around this problem but I've heard from boutique canners who preserve small-batch items for sale that the heat of home canning is not friendly to mustards. It can unfavorably alter the flavor and consistency. Carol

OK, GardenLad, I don't know that these exactly belong on a pumpkin thread but digressing from the topic is pretty routine around the forum, so here we go. I'm including all my notes on the recipes. Both are "works in progress" so maybe my additions will be helpful too. Torta with Pesto, Tapenade & Sun Dried Tomatoes Original Source: www.fabulousfoods.com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pesto 1 1/2 cups fresh basil 3 large garlic cloves 1/4 cup grated Parmesan cheese 1/4 cup Pine nuts (pignolia) -- OR walnuts 1/2 cup olive oil salt and pepper -- to taste Olive Tapenade 1 cup pitted Kalamata olives 3 large garlic cloves -- peeled 2 teaspoons capers 1 tablespoon lemon juice 1/2 teaspoon fresh rosemary leaf -- (or 1/4 tsp. dry) 1/2 teaspoon fresh thyme leaf -- (or 1/4 tsp. dry) 1/8 cup plus 1 tablespoon olive oil salt and pepper -- to taste Sun Dried Tomato Purée 1 10-12 oz. jar oil packed sun dried tomatoes 1 large garlic clove 2 tablespoons olive oil (reserved from tomato jar) Cheese Layer 8 oz. goat cheese 2 packages cream cheese -- (8 oz.) 1 cup butter Pesto Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Olive Tapenade Layer: Put all ingredients except olive oil in a food processor or blender and purée. Slowly pour in the olive oil while continuing to blend. Sun-Dried Tomato Purée Layer: Drain the tomatoes, reserving 2 tablespoons of the oil. Put all ingredients, including reserved oil, in a food processor or blender and purée. Cheese Layer: Put all ingredients in a food processor or blender and purée. Line either one large (6 cup) or two small (3 cup) molds with dampened cheesecloth, leaving enough cloth hanging over the edges to later cover the top. If you don't have any molds, be creative - a flower pot works well or use small deep bowls, or even a rinsed out coffee can. If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded). Layer in thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight. To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette. Changes I made: I used my own homemade pesto recipe and some California Harvest kalamata olive tapenade I had on hand. In the Sun Dried Tomato Purée I cut the olive oil to 1 T. and enhanced the tomatoes by soaking some additional plain dried tomatoes in boiling water, draining them and blending them in with the rest. Next time I might try a little added tomato paste instead. For the cheese layer I used 2 3.5 oz. Crottin Montcevri, 1 package of light cream cheese, 1 container mascarpone cheese (both 8 oz. size) and cut the butter to 1/2 cup. I used a 7-inch springform pan, but I'm going to try to freeze this. If it works, I'll make 3 2-cup molds. I also want to cut back on the oiliness of the layers. I want a bit fresher taste. I think I'll use just the oil that adheres to the tomatoes and cut the other T. plus drain the pesto and the tapenade a bit in a fine mesh sieve before using. Sun-Dried Tomato and Pesto Cheese Spread Recipe By : Unknown Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sun-dried tomatoes, oil-packed -- drained 1 tablespoon oil -- (from tomatoes) 1/2 cup sun-dried tomato halves 1 tablespoon balsamic vinegar 4 ounces butter -- softened 1/2 cup sour cream 20 ounces cream cheese 4 cloves garlic -- peeled 1 1/2 cups basil, fresh 1 teaspoon fresh lemon juice 1/4 cup pine nuts 2 tablespoons olive oil -- OR for garlic, basil, lemon juice, pine nuts, olive oil substitute 8 oz. my own pesto base 1/3 cup Parmesan cheese Salt and pepper -- to taste Pour boiling water over plain dried tomatoes. Let sit until soft then drain. Reserve 2/3 cup cream cheese. Place remaining cream cheese, sour cream and butter in food processor. Blend until fluffy. Place in bowl and set aside. Blend pesto base, Parmesan cheese and 1/3 cup cream cheese in food processor. Place in bowl and set aside. Scrape bowl and chop drained sun-dried tomatoes (both plain and oil). Add 1 tablespoon tomato oil, 1 tablespoon balsamic vinegar and 1/3 cup cream cheese. Blend until smooth. Grind in salt and pepper to taste. Put saran wrap on the bottom of 4 4-inch springform pans (or 1 7-inch springform or line a 1 1/2 quart pan or bowl). Layer 1 pan at a time. Layer 1 cream cheese mixture, layer 2 sun-dried tomato, layer 3 cream cheese mixture, layer 4 pesto, layer 5 cream cheese mixture. Cover with "sticky" saran wrap and refrigerate overnight. Finish other pans the same. When unmolded, top can be decorated with pinenuts, basil leaves, sun-dried tomato pieces if desired. Cover with foil and freeze extra pans. Yield: "5 cups" - - - - - - - - - - - - Christmas 2004: I cut butter drastically, added sour cream, elimated tomato paste and used plain sun-dried tomatoes instead, added balsamic vinegar. For tomatoes in oil I used T.J.'s 8.5 ounce jar. I divided recipe among 4 Wilton mini-springform pans; served 2 and froze 2. Small sizes are nice for buffet service.

I pureed it again after it cooked down and it needed to be sweeter and maybe less spices and I couldn't taste the pumpkin. I'll have to have my DD's try it they love pumpkin butter. I also used rehydrated pumpkin, I think fresh might be better. Oh well, there's always next year.

This is a recipe I have posted here before but it's quicker to re-post than to look it up. Because it's an old recipe, canning instructions are included. I added a note to refrigerate or freeze instead. Pumpkin butters, like pumpkin puree, will freeze very well. Spiced Pecan & Pumpkin Butter Pumpkin is one of the few things put up in cans that can be commended to even the fussiest cook. The butter is delectable on toast or any hot bread, or on pancakes, waffles, of French toast in place of syrup. It's also delicious over ice cream or frozen yogurt. If you have a fresh "pie" or sugar pumpkin-not a jack o' lantern variety, which will be both watery and stringy after cooking-prepare it by paring, cubing, and steaming until very tender (this can be done in a covered casserole in the oven), then pushing the flesh through a sieve or the fine disk of a food mill. If the pureed pumpkin is too moist-which it is if liquid quickly seeps from a sample spooned onto a plate-line a colander with cheesecloth and drain the puree for a hour or so. To make enough puree for this recipe, start with a good-sized pumpkin, say 5 pounds. Hard-fleshed winter squash (Hubbard, etc.) can be used instead of pumpkin; prepare it in the same way. Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler 1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4 cups pumpkin puree prepared from scratch (see the headnote) 2 cups (packed) light brown sugar or 1-1/2 cups (packed) light brown sugar plus 1/2 cup mild honey or light corn syrup 3 tablespoons strained fresh orange juice 3 tablespoons strained fresh lemon juice 1-1/2 teaspoons ground cinnamon 1/2 teaspoons salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger Pinch of ground cloves 1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped Makes about 5 cups 1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve. 2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your tastebuds request it. 3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard. [Note: Instead of canning refrigerate or freeze for long-term storage.] From: The Good Stuff Cookbook by Helen Witty Carol