Three Favorite Biscuit Toppings from a County Fair Legend 

In a large cast-iron skillet, cook pork sausage over medium heat until browned. Stir in flour, and cook, stirring constantly, for 2 minutes. Gradually stir in milk. Cook, stirring frequently, until thick and bubbly. Season with salt and pepper.   

Combine all ingredients in a 6-quart slow cooker. Cover and cook for about 5 to 6 hours on low. Uncover and continue to cook until thickened, about 5 to 6 hours, stirring occasionally. 

Ladle into hot jars, leaving ½ inch of headspace. Cover with lids and rings. Process for 10 minutes in a boiling water bath in the canner. Let cool completely on a wire rack. Check to make sure the lids are sealed. 

Prepare the pumpkin: Peel, seed, and cut up the pumpkin. Place pumpkin in a large pot and add water to cover. Bring to a boil over medium-high heat; boil until pumpkin is tender, about 10 minutes. Drain and mash pumpkin. Whip with a hand mixer until smooth. (You should have 6½ cups pumpkin purée.) 

Cook the pumpkin mixture: In the same large pot, combine the pumpkin purée and remaining ingredients, and bring to a boil over medium-high heat. Boil and stir constantly for 10 minutes.  

Jar the pumpkin butter: Ladle into hot jars, leaving ½ inch of headspace. Cover with lids and rings. Process for 10 minutes in a boiling water bath in the canner. Let cool completely on a wire rack. Check to make sure the lids are sealed.