Pickled Pumpkin

• 2 cinnamon sticks, 3 inches each,scrape them up a bit
• 2 pieces of peeled ginger, cut 1/2 inch or 14 cup chopped crystallized ginger
• 1 tablespoon whole allspice
• 2 teaspoons whole cloves
• 6 lbs pumpkin, peeled and cut into 1 inch chunks
• 5 cups sugar
• 1 quart cider or 1 quart white vinegar
• 3 cups water
• 1 (6 ounce) can orange juice concentrate, thawed

1. Tie together spice bag.
2. In a large stainless or enamel pot combine sugar, vinegr, water and spicebag.
3. Bring to a boil over high heat, stirring constantly until sugar is completely dissolved.
4. Stir in Pumpkin and orange juice concentrate.
5. Return to a boil, reduce heat to a simmer and cook for 25 minutes, or until just tender.
6. Spoon pumpkin into clean hot pint jars.
7. Ladle syrup into pumpkin filled jars leaving 1/2 inch head space.
8. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
9. Adjust canning time for higher altitudes.

cinnamon, ginger, whole allspice, whole cloves, pumpkin, sugar, cider, water, orange juice concentrate

Taken from www.food.com/recipe/pickled-pumpkin-43723 (may not work)