Pumpkin Puree and Apple Pumpkin Muffins!

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Well, it's finally NOVEMBER...and Thanksgiving is just a few weeks away. Much of the country is sliding into a more wintry weather pattern, we are hunkering down inside, but looking forward to family and friends for the holidays.

We always learned in school that Pilgrims had pumpkin at the first Thanksgiving.

Pumpkins are assumed to come from the Americas. When the Pilgrims landed the local Indians already had pumpkins and squash under cultivation. 

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Colonists called the vegetable pumpkins or 'pompion' They hollowed them out raw, filled with milk and spices and then roasted whole in the fire into a sort of pudding. No bakery or pie pastry shells were involved as there were no ovens for controlled baking. 

Nutritionally pumpkins were a welcome addition to the Colonists' meals. Rich in all kinds of minerals and vitamins, pumpkins had vitamin C which helped to prevent scurvy. Over half the pilgrims died the first year from the lack of proper nutrition and resulting disease.

Here in the Midwest Pumpkins are plentiful. In 2020 Illinois produced 564 million pounds of pumpkin,  as much as the other top 5 states combined: California, Indiana, Texas, Virginia and Michigan.

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Today, we use our own homegrown pumpkins outside as decorations and as food.  After a heavy frost---I bring them in and they become a source of garden produce, and then our favorite Fall foods.

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This is one of our 2018 pumpkins, growing on our antique cultivator. Strangely this year 2026...nothing over a baseball size? Blossoms rotted on the vines due to our heavy rains all summer.

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But in the past, Another large one hid in the vines.

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REMEMBER THIS!!!?

October 24th, 2020...The GREAT PUMPKIN!

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Now for the best part---roasting!

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Roasting Pumpkin for Puree is easy, and ecologically sound,  and beats canned pumpkin---hands down!

 Scrub your pumpkin off, even if it is store-bought. Slice it open. You don't have to remove the seeds, just layer the pieces skin side up in a roaster as high as you like. Pierce all the skin with a sharp knife as much as you want to--this promotes a circulation of moisture. 

Add 1 cup of water to the pan and cover tightly with foil. Roast at 350 degrees for 1 1/2 hours or more---test by piercing the thickest part of a piece. Pierce to see if  done or I just push down on the humps of pumpkin and see if they are soft right through the foil.  To keep the pumpkin moist, I leave the pan covered until cooled to finish roasting for sure.

When cool, scrape the seeds and slimey parts off, discard. Then scrape the flesh and with the skin removed, process the flesh in your food processor/blender until smooth. If it is too thick to process,  add a bit of water from the roasting pan to process. Measure into specific quantities, bag, label and freeze for recipes. 

 I think this is far superior to canned pumpkin.

When thawing, you can drain excess water out by putting paper towel in a strainer, the resulting puree is more the consistency of canned pumpkin.

Every other year or so, I make our friends' and families' favorite---PUMPKIN BUTTER! Worth the effort and the smell is delicious! Canned pumpkin butter will keep as long as the seals are good.

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How about one of our favorites

Fall Pumpkin Spice Apple Muffins  Post: HERE.

Don't forget Pumpkin pies, breads, soups are all delicious and very high in nutrition. I reduce the sugar in most recipes. 

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So ---remember, there were no pies at the first Thanksgiving. Sigh!

But of course we can have them NOW and all the other goodies...more recipes coming this month!

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All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

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Sandi's Scrumptious Pumpkin Butter!

 

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Sandi's Scrumptious Pumpkin Butter. 

Last post was how to PUREE FRESH PUMPKIN. I don't remember where this recipe started, I know it has been tweaked over the years...so I call it my own. I tend to reduce sugar content if possible. With jams you need the sugar to make it thick. With this recipe you can add more sugar if you like, just don't reduce the sugar.

 

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Blending and measuring the Puree.

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Huge pot of puree, pumpkin liquid, sugar and spices. 

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SECRET: STIR, Stir, stir and stir some more.

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It's a long process, look at the bubble, (Bubble-bubble-toil and trouble---always wanted to say that! )

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Since I quadrupled the recipe---

40 cups of pumpkin, it's a slow process. 

I washed and then 'roasted' my jars and rims to 220 degrees.

 Lids are on the stove in a pot of boiling water.

Water Bath is the easiest type of canning. Fill jars, wipe edges clean, seal with hot lids, then put in canner and when it boils, time for 10 minutes. Carefully remove hot jars and cover with towels to cool slowly.

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Here, I'm all ready for the scooping and sealing.

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After they cool, we label them. 

I hand wrote the labels for gifts. I'll probably put cute paper tops on and tie with string!

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Best part is sampling. We had one odd jar that wouldn't fit in the canner, we are using immediately. Whole grain toast and pumpkin butter. NUM!!!

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40 cups of pumpkin--made 16 pints and 12 1/2 pints and 2/3 of the extra pint.

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Long day, and very hot stuff. OLD clothes and splatters everywhere. But that's what kitchens are for.

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Have a 'cuppa' and some spicy pumpkin butter with me! 

Sandi's Pumpkin Butter

Place all ingredients in a heavy pot with lid

10 cups of Fresh Pureed Pumpkin

3 1/3 cups of sugar (1/2 white and 1/2 brown sugars)

1/2 tsp salt

1 Tbsp lemon Juice

1 Tbsp of cinnamon

1/2 tsp of allspice

1 tsp of ginger

1/2 tsp nutmeg

1/2 tsp cloves

1/2 cardamon

Add at the end.

1/2 cup of salted butter

Add Apple juice or pumpkin liquid to get the pot to start boiling. Bring to a bubbling boil, and then lower heat to maintain a slow simmer. Stir frequently to avoid burning on bottom of pot. Cock lid open to allow steam to escape, so the contents will reduce. 

Simmer until the pumpkin is thick and flakes off the spoon. It should be very thick and dark. Another test of consistency is to pour a Tbsp of hot pumpkin on a chilled plate. If no rim of liquid forms around the edge it is ready to add butter. 

Add butter stir until glossy and thoroughly combined. 

Ladle pumpkin butter into hot clean jars, seal and process in rolling hot water bath for 10 minutes, (completely covered). Remove and cover jars with cloth as they cool.

Perfect on toast, in oatmeal, or in pastries. This Will keep in fridge once opened. I store ours upside down. Remember there are no preservatives in the pumpkin butter, it's just pure food. Add a spoon or two with creamer into your favorite coffee and have Pumpkin Latte!

ENJOY!

What's your favorite Pumpkin Recipe?

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All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle

Searching for some Brown Transferware Identifications.

Brown Transferware

Part of having an antique-vintage booth or a collection, is you really need to know what you have and what it's worth. 

 Which means research. Luckily, now...we have AI. 

YES, AI and antiques in the same sentence. 

I'm going to play a bit with AI and you ...and show you how to search out what you have and what it's worth.

Sending this photo to Google Photo Search  and checking the AI box first

"Delicious Pink Brown/transferware luncheon plate." Looks really old...except

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Hint: Yes, the design is made in 1826, but it says 'first introduced' meaning it might have been produced longer or later. Since it looks new?

Spode Archive....tells me it's a reproduction. Now let's find out what AI has to say.

Me: How long was this pink/brown pattern in production?(AI has the photo and will continue the conversation until you introduce something new.)

AI: The Spode Archive Collection (and its sister line, the Blue Room Collection), which launched in 1987. [1, 2]

          The pink and brown multi-colored variations had a relatively brief production timeline:

• Production Era: These specific colorways were produced for a short window primarily spanning the early to mid-2000s (circa 2002–2006).

Me: Value of pink/brown luncheon plates? 

AI: luncheon plates (typically measuring around 9 to 9.25 inches) generally range in value from $15 to $35 per plate, depending on their exact design variant and condition.  (Now this information depends on where or if you are selling it---remember to list $$$ on your house inventory list for insurance purposes)

NOW, Let's try a real Antique? 

This is a huge 15" platter...perfect in an Aesthetic style ...which already tells me it is late 1800's. 

The Mark tells me the pattern name Sitka, and from T.Hughes in Burslem,(Staffordshire--I knew that) and no country as this MUST be pre-1891 when foreign countries weren't required to say where their products were from for import to the USA. 

AI answer: 

The Tariff Act of 1890—commonly known as the McKinley Tariff—was enacted on October 1, 1890, and took effect in October 1890 and March 1891, though people frequently reference it alongside the 1891 implementation phase (such as country-of-origin marking rules starting March 1, 1891). [1, 2, 3]

Let's Ask AI

Me:Large brown Transferware rectangular platter, pattern Sitka by T.Hughes Burslem mark. (I included no photo...I got the information from the back of the plate)

AI: An antique large brown transferware rectangular platter in the "Sitka" pattern by Thomas Hughes (Burslem, Staffordshire) typically commands a market value between $100 and $375, depending heavily on its specific dimensions and condition.

Me: (this confirms everything on the back of the plate)

AI: Produced circa 1885, this pattern epitomizes the Victorian Aesthetic Movement. It is celebrated by collectors for its chocolate-brown transfer design featuring delicate wildflowers, geometric borders, "Japanesque" botanical motifs, and vignettes of sailing schooners. Historically, the pattern name "Sitka" refers to the capital of Russian-owned Alaska (purchased by the U.S. in 1867), and the ware was widely exported to the North American market. [1, 2, 3, 4]. (these  blue numbers in the AI: post are for specific sources. You can click on those and see where the information came from)

Me: Size is 15", value

AI: An antique 15-inch "Sitka" platter by Thomas Hughes is a highly desirable mid-to-large size, currently commanding a market value of $180 to $275.

Hmmmm, I guess I have to up my price....woo-hoo!

On to the next.

Now, another brown transferware piece. A large soup bowl, again the Japanesque Aesthetic movement vibe. 

This time I will use the photo to get information.

AI: The selected object is an antique brown transferware soup bowl crafted by W.T. Copeland & Sons in the "Cairo" pattern, dating back to the Aesthetic Movement era (circa 1882–1883). [1, 2]

AI: This piece beautifully captures the asymmetrical, nature-focused aesthetic popular during the late Victorian period. The design showcases an unfurled parchment scroll depicting a sailboat at sea, framed by intricate details of birds on a branch, blossoming cherry flora, and a densely patterned floral chintz border. [1]

Me: Value of soup bowl  

AI: 

Backstamps & Markings: Collectors highly favor pieces with clear impressed stamps. Copeland frequently impressed a crown mark alongside an abbreviated letter/number code (e.g., "M over 83" for March 1883) to denote the precise month and year of manufacture.

Me:(It seems dating stamps are important here) 

Me: M over 20-30 impressed and a 7, 2" away ( no printing-Cairo)

AI: In 1870, Copeland introduced a specific system for dating their earthenware and fine china using unglazed, colorless impressions stamped directly into the wet clay before firing. Your marks translate directly to the exact timeline of this pattern: [1, 2]

• The "M" Code: In Copeland's dating system, the letter indicates the month of manufacture. "M" strictly stands for March. [1, 2]
• The 20 or 30 Code: The two-digit number below or next to the letter indicates the year. Given the production window of this pattern, if it reads 83, your bowl was crafted in March 1883 (or March 1882 if it is an early 82 stamp). [1, 2]
• The "7" (2 inches away): This separate, isolated impressed number is a workman's mark or mold size marker. It was used internally by the factory to identify the specific potter, the bench where it was cast, or the size/shape variation of the soup bowl mold. [1]

Okay....when asking questions you have to be specific and READ everything that AI gives you.

Me: Value of Soup bowl:

AI:An antique W.T. Copeland & Sons "Cairo" brown transferware soup bowl typically sells for $34.95 to $54.99 USD, depending on its condition and marketplace. [1, 2]

Moving on...definitely a roll...

Me: 

On this one, I just gave the AI a photo...I knew what it was...but wanted to see how specific the answer would be.

AI:This is a vintage "Historic America" series service plate produced by the famous English pottery firm Johnson Brothers. [1]

The central illustration on this specific piece is titled "Frozen Up". First introduced in 1938, this pattern is highly sought after as a seasonal collectible. It depicts a classic American winter landscape featuring a snow-draped millhouse, a horse-drawn sleigh carrying logs, and a wild turkey in the foreground. [1, 2]

The center vignette is beautifully framed by the signature "Historic America" wide border, which showcases an intricate, embossed pattern of oak leaves and acorns. [1]

Me: Value Excellent condition ?

AI: Retail / Specialty Antique Value ($35 – $45+): [1, 2]

PS, this one sold immediately on Etsy...because I didn't have AI...then and I priced it TOOOOOO low! 

Let's try another.

ME: Again, photo only

AI: This vintage piece is an "Olde English Countryside" transferware platter, produced in England by Johnson Brothers. [1, 2]

This specific pattern was introduced in 1974 and features a rustic, brown multicolor transfer design depicting a traditional village lane lined with thatched-roof cottages. [1, 2]

Me: Value dinner plate 

AI: A standard 10-inch dinner plate in the Johnson Brothers "Olde English Countryside" (brown/multicolor) pattern typically carries the following secondary market values:

• Fair Market Value (Online Marketplaces): $10.00 – $20.00. On platforms like eBay and Etsy, individual plates regularly sell in this range depending on their condition. Low-end auction values can occasionally drop to around $8.00. [1, 2]

Me: Antique mall booth 

AI: Smart Pricing Breakdown

• The "Sweet Spot" Booth Price: $14.00. This makes the plate an attractive impulse buy for casual collectors browsing the aisles, avoiding the added shipping costs online buyers face. [1, 2]
• The "Quick Turnover" Price: $10.00 – $12.00. Setting it at this level moves the stock quickly, clearing shelf space for higher-margin inventory. [1]

I think I priced it at $15.00 sort of the mid-spot...which is always a safe bet.

Another: sent picture 

Large Rd. Platter 12-13"

AI: This features  a piece of "Harvest Fruit" pattern (part of the Windsor Ware line) also produced by Johnson Brothers. [1]

Introduced in the mid-20th century, this design showcases a vibrant, multi-colored central bounty of autumn fruits—including prominent grapes, pears, and apples—framed by an intricate chocolate-brown transferware floral border. [1]

Antique Mall Pricing Breakdown

Because coffee and tea service accessories generally command higher premiums than standard dinner plates, these pieces will perform well when priced individually or bundled:

Item	Ideal Booth Price	"Quick Sale" Price	Retail Replacement Value
Large Oval Serving Platter	$24.00 – $32.00	$18.00	$49.99 (Replacements)

Notice the AI now gives me the 'price' before I ask for it...amazing. Saves time and bandwith!All the information I need.

When I set up my Etsy shop 13 years ago...I had to peruse books, online sales, Replacements (and scan on google AND Pinterest a million things I didn't want to see). Now I can have answers to specific questions...and converse with a source that has EVERY other source at it's fingertips. 

Google AI reaches all sources and it is an efficient use of my time. Even on difficult pieces such as a pair of hand hewn wooden shoes for actually wearing. It took about 20 minutes back and forth before the information got narrowed down, but you can converse with AI and ask questions back, and AI may completely change directions. 

I recently said to AI about a bowl, the mark was smudged under the glaze and AI gave me a perfectly logical answer that it was Italian. My personal knowledge and luck, I said back, it's too heavy/dense to be earthenware Italian, I thought it was ironstone/Scandinavian. AI came back immediately

with a REAL answer. 

There is an AI: DOWNSIDE 

I will now be deluged with these and similar items I have searched...and every piece of Brown transferware on the planet will show up in my online feeds,. 

UPSIDE:

But, it still only took me 20-30 minutes to research 6 pieces of all different sources,  different times, and appealing to different collectors, all lumped under the name. Less time than it took to do this post!!

So if you wish to identify 

Brown Transferware..????

Try Using AI:

here was a few hints!

Ps cleaning out your browser cache, or going on private browsing will maybe help reduce ads. Otherwise when you break the chain of questions/answers AI will no longer remember you or the conversation according to Google. Apparently looking at a photo is what does the ads. 

Thanks always for visiting. I'll be happy to answer any comments or questions. 

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All the opinions and photographs in this blog are my own, I have not been paid or reimbursed in anyway for my opinions or posts. Please do not use photos without linking back to this blog without my permission. Thank you for your cooperation, Sandi Magle and E