Use firm, mature pumpkin. Wash pumpkin, cut in half, remove seeds. Pare and cut into 1-inch cubes. Place in kettle with just enough water to cover. Simmer until tender, about 25 minutes. Press through sieve or food mill. Pack hot in jars, allowing 1 inch head space. DO NOT ADD LIQUID. Adjust lids. Process quarts 90 minutes, pints 55 minutes at 10 pounds pressure.

Wash, slice, remove seeds and fibrous pith. Steam, boil, or bake until tender. Cool. Remove and discard skin. Mash or puree flesh. Package and freeze.

Wash and stem. Halve grapes and remove seeds. Pack tightly into canning jars without crushing, leaving 1/2-inch head space. Pour boiling syrup over grapes, leaving 1 1/2-inch headspace. Syrup should be 1 part sugar, 3 parts water. Adjust lids. Process pints and quarts 20 minutes in a boiling water bath.

Select firm ripe fruit with tender skins and full color and flavor. Wash and stem. Seedless grapes may be left whole; grapes with seeds should be split and seeds removed. Grapes used for juices or jellies may be frozen without sugar. Grapes used in jams, salads, and pies should be frozen in a sugar syrup. Pack grapes in containers, leaving ½ inch head space. Cover grapes with a 40% syrup (3 cups sugar to 4 cups water; yields 5 ½ cups syrup). Leave ½-inch head space. Seal and freeze.