Wonderful Autumn Preserves: Candied Pumpkin in Syrup with Cinnamon, Pickled Pumpkin and Pickled Beets

Directions the pickled pumpkin:

Place the pumpkin in a large, deep bowl.

In a large saucepan, mix the sugar, vinegar, cinnamon sticks, and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.

Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.

Directions for the pickled beets:

In a large pot of water simmer beets for 25 to 40 minutes or until they are tender. Drain, rinse beets, and remove skins. If your beets are very large, cut them into halves or quarters.

Combine vinegar, sugar, and water in a pot and bring to a boil.

Meanwhile, remove jars from canner and divide onions and seeds equally among the jars. Add beets.

Pour boiling liquid over beets, seal, and process for 30 minutes for pint jars and 35 minutes for quart jars.

Directions for the candied pumpkin in syrup with cinnamon:

Soak pumpkin overnight water, (water should cover pumpkin).

The next day, remove the pumpkin from water

Bring water, granulated sugar, cinnamon stick, spice clove, and honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil the syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.