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Pumpkin and pineapple Autumn Glory compote

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Pumpkin and pineapple Autumn Glory compote: Cupboard: exact Bernardin formulation and water-bath process.

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Pumpkin and pineapple Autumn Glory compote in its finished form.

The preserve

This is an important exception to the idea that pumpkin can never be water-bath canned. A specifically formulated mixture of pumpkin, pineapple, lemon and dried fruit can be processed that way. It does not establish that an arbitrary pumpkin jam or chutney is safe. Bernardin explicitly instructs readers not to change its ingredients, quantities, jar size or process.

The University of California Master Food Preservers' 2025 presentation identifies the recipe as tested and uses bottled lemon juice. The version below follows that bottled-juice choice while retaining Bernardin's measured Canadian volumes and 500 ml jar format.

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Yield and ingredients

Approximately four 500 ml jars. Measure the prepared produce; “one pineapple” is a buying estimate, not a substitute for the specified volume.

These are the source's volume measures, including sugar and dried fruit, not invented gram conversions. The pumpkin purchase estimate is about 1.4 kg whole fruit, but preparation losses vary.

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Boiling-water processing time

Elevation, feet: 0–1,000; Time for the specified jars: 25 minutes.

Elevation, feet: 1,001–3,000; Time for the specified jars: 30 minutes.

Elevation, feet: 3,001–6,000; Time for the specified jars: 35 minutes.

Elevation, feet: 6,001–8,000; Time for the specified jars: 40 minutes.

Elevation, feet: 8,001–10,000; Time for the specified jars: 45 minutes.

The altitude schedule is given by UC Master Food Preservers. Do not extrapolate above the published range.

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Storage and scope

Keep successfully sealed jars in a cool, dark place and plan to use within one year for best quality. Refrigerate after opening. If a jar has not sealed after cooling, treat it as a refrigerated preparation, not a cupboard preserve.

This is a preserved component, not a complete dish. Its inclusion is useful because it provides a documented shelf-storage option for pumpkin pieces in an acidified sweet preserve. Do not increase the pumpkin, reduce the fruit or juice, substitute a different dried fruit, omit sugar, or puree the contents while retaining this canning schedule.

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History

This is an important exception to the idea that pumpkin can never be water-bath canned. A specifically formulated mixture of pumpkin, pineapple, lemon and dried fruit can be processed that way. It does not establish that an arbitrary pumpkin jam or chutney is safe. Bernardin explicitly instructs readers not to change its ingredients, quantities, jar size or process.

Ingredients

Scaling: source batch only

Pumpkinpeeled, seeded pumpkin, cut into 2 cm cubes
1250 mL
Pineapplefresh pineapple, peeled, cored and cut into 2 cm pieces
1250 mL
Lemon zestfinely grated lemon zest, firmly packed
15 mL
Bottled lemon juicebottled lemon juice
125 mL
Dried apricotsdried apricots, coarsely chopped
250 mL
Golden raisinsgolden raisins
250 mL
Granulated sugargranulated sugar
625 mL
Measure by volume, not by the same number of grams.
Waterwater
125 mL
Cinnamon stickcinnamon stick, broken and tied in a spice bag
20 cm

Method

Risks and precautions · High risk
Incorrect storage process

Cool dark cupboard while sealed; refrigerate after opening

Hazard source

Cool dark cupboard while sealed; refrigerate after opening

Control source

Cool dark cupboard while sealed; refrigerate after opening

Do not transfer a canning schedule from a different pumpkin preparation.

  1. Prepare a boiling-water canner with a rack. Wash and inspect four 500 ml canning jars and keep them hot. Prepare the lids according to their manufacturer; Bernardin's current lids do not need preheating.
  2. Combine the measured pumpkin, pineapple, zest, lemon juice, apricots, raisins, sugar and water in a large non-reactive pan. Add the cinnamon bag.
  3. Bring to a boil, stirring. Boil gently, uncovered, for two minutes; remove the spice bag. Keep the pieces intact. Do not blend this mixture.
  4. Fill each hot jar with solids to approximately 2 cm below the rim, then add the hot liquid to give a final headspace of ½ inch (about 1.3 cm). Remove air pockets, check the headspace, wipe the rim and fit the lid.
  5. Lower into the canner. The boiling water must cover the jars by at least 2.5 cm; for processing longer than 30 minutes, NCHFP recommends at least 5 cm water coverage. Bring the water back to a full boil before timing.
  6. Use the elevation-adjusted schedule below. Maintain boiling throughout; if boiling stops, restore it and restart the full processing time.
  7. Switch off the heat, uncover and wait five minutes. Lift jars upright and cool undisturbed for 12–24 hours. Check seals, label and store.

Places

Canada

Documented preparation · Country evidence

Geographical association of this documented version, not an asserted origin.

See Canadaon the mapLocation source 1 →

Related

Equipment

  • Canning jars

    Threaded, heat-processing jars hold food and a fitted lid during a tested canning process; jar size and process belong to the specific recipe.

  • Food thermometer and refrigerator thermometer

    A food probe measures the temperature inside food at the probe tip; a refrigerator thermometer measures the cold storage environment. They answer different questions and cannot establish acidity or validate a preservation process.

  • Freezer

    A household freezer holds food in a frozen state for storage and selected texture or separation work; its batch-storage role differs from industrial equipment that freezes individual pieces separately.

  • Refrigerator used as a produce store

    An ordinary household refrigerator used to store selected fresh produce in vented crates or drawers, at low temperature and at a humidity chosen by the drawer. Not every crop benefits from cold.

Read more

  • After Halloween: how the world saves its pumpkins

    A full harvest-to-pantry guide to keeping pumpkins whole, drying and freezing them, and making pickles and sweet preserves around the world—with the exact distinction between tested canning and cold storage.

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