B E B E R E

In case you're wondering -

My tribute to the Red Sox victory netted me four quarts of pie filling!

I put the stuff I'd rendered earlier in the week through the food mill again, then simmered it for about 45 minutes with unmeasured pinches of cinnamon, cloves, cardamom, ginger and nutmeg. My, how wonderful my kitchen smelled - all homey and warm.

Since pumpkin's not acidic and I didn't figure I'd want to keep the stuff in the fridge for an indeterminate amount of time, I processed the jars in a boiling water bath for an hour. That should be fine, don't you think?