Imagine always having an individual sized pumpkin and pecan dessert at the ready in your refrigerator. I’m going to share with you how to make pumpkin pie filling with some pecans for an added delicious crunch in 4 oz Ball jelly jars. Use the jars with the 2 part lids, And, because you’re not canning, the lids can be reused.
There are 2 methods for creating this wonderful dessert:
- If you have an immersion circulator the set up is very simple. You just need to put the filled jars in a water bath and let the circulator bring the temp of to 185.
- This can also be done in a large pot on the stove. Water boils at 210, but, it simmers between 180 & 190 which is perfect for this recipe. So the only difference is that you need to periodically check that the water is still at a simmer. Don’t worry if it varies, water bath cooking is very forgiving.