Using and/or preserving fresh pumpkin

Here is how I make my mashed or pureed pumpkin, which I use in recipes calling for canned pumpkin!

1. Rinse your pumpkin with tap water to remove any dirt. (Our garden pumpkins like to get dirty! ;D)

2. Using a large cutting board and a large knife, cut your pumpkin in half. You may need to try different knives to see which works best, if you haven't cut raw pumpkin before. I prefer to use a thin serrated knife.

3. Scoop out the pumpkin seeds.* Cut your pumpkin unto fourths or eighths, depending on how large your pumpkin was.

4. Put pumpkin into a large pot and add water. I usually have my pumpkin almost covered with water.

5. Place lid on pan and bring it to a boil. Cook until pumpkin is soft. Remove from heat and pour pumpkin into a large strainer, or simply drain the water from the pan.

6. When pumpkin has cooled slightly, use your fingers or a utensil (I use a butter knife) to separate the pumpkin from the peel. Discard the peel and put the pumpkin into a large bowl.

7. When pumpkin is all peeled, you can either mash with a potato masher (easy) or blend in a food processer. Or, just use as-is, and stir your cake or bread (or whatever you're making) well.

Cooked mashed pumpkin can be frozen for later use.

The suggested (safest) method of canning pumpkin is to do the following:

1. Cut pumpkin in half and remove seeds. Slice into inch-thick slices and peel. Chop into one-inch cubes.

2. Place diced pumpkin in a pan wth a small amount of water, cover, and bring to a boil. Boil for 2 minutes.

3. Pack hot pumpkin into clean canning jars, adding liquid to fill in the cracks, up to 3/4-inch from the top of the jar. Place canning lids on and process in pressure canner for 55-minutes (pints) or 90 minutes (quarts).

However, I don't have a pressure canner. And my mom always just did it in a boiling water bath. I process my pumpkin in a boiling water bath for 3 hours (hot-packed). Experts now say that that method isn't safe, so I don't feel good about recommending it, although I will continue to do mine that way, unless I someday get a pressure canner or a chest freezer! ;)

*You can eat these seeds. Just wash them and lay on a lightly greased cookie sheet. Sprinkle with seasoned salt and bake at 300 degrees until crisp!

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Thanks!!

Submitted by Anonymous on Thu, 2006-11-02 07:20.

Thanks for this...we will be trying it today. I will let you know how it goes!
Shorty

So inexpensive!

Submitted by bessiejoy on Thu, 2006-11-02 08:57.

Wal-mart's small can of pumpkin cost me $1.09. I had a very, very hard time putting that into my cart! For only $2.50 I could have had who knows how many cans of pumpkin!

So healthy, and so cheap!

Using Pumpkin

Submitted by Tammy on Thu, 2006-11-02 14:51.

Shorty, let us know how it goes! My least favorite thing is trying to cut through the pumpkin. It's like cutting a giant carrot! :)

BessieJoy, you're right, canning pumpkin is pretty inexpensive... and I usually manage to get some pumpkins for free somehow, which I can use. :) It does take some time to can, but I'd rather spend the time doing it than for us to have to try to earn more money to afford more pre-processed things! :)

Just another idea...if you

Submitted by Anonymous on Thu, 2006-11-02 16:35.

Just another idea...if you don't want to mess with boiling and draining the pumpkin I always cook pumpkin simply by cutting it in half, scraping out the seeds and then placing the halves face down on a baking tray with some water in it to prevent sticking. Then I let it bake in the oven until it's soft.

and another idea . . .

Submitted by amyd on Thu, 2006-11-02 19:05.

I have read, not tried this, only read, that you can pierce a whole pumpkin a few times (kind of like you do a baked potato in the microwave) and put the whole thing in the oven and bake for a couple of hours at 350. Then you can cut it easier and scoop out the insides (seeds etc). Then the good part is easy to separate from the peel and already cooked. I may try this, I'm on my way to the store and may pick up a pumpkin, depending on the prices!

Baking Pumpkin

Submitted by Tammy on Thu, 2006-11-02 23:55.

Thanks for the additional ideas, everyone! I have baked butternut squash before, but forgot about that method! Unless you have a lot of pumpkin to do (and need to use, say, a big pot!) baking it would probably be easier! :)

I also wanted to mention that I use winter squash (like Butternut Squash) in place of pumpkin sometimes. In fact, the last time I canned pumpkin, I had a couple Butternut Squashes mixed in! It tastes pretty much the same :D.

yummmmm!

Submitted by Anonymous on Mon, 2006-11-06 18:42.

Yummy!! Not only do you get good-for-you homemade pumpkin puree, but you get the seeds, too, and can toast them up!! Oh boy they are good!!

His,
Mrs. U

Roasted Pumpkin Seeds

Submitted by Tammy on Tue, 2006-11-07 00:58.

Those are a nice perk, aren't they, Mrs. U? :) And although I don't know the nutrition content of pumpkin seeds, I imagine they must be quite good for you. :D

I bake pumpkin too, but I

Submitted by LeAnne on Tue, 2006-11-07 22:26.

I bake pumpkin too, but I freeze mine rather than can it. Mom always boiled it, but then I heard about baking it and I decided that would be easier. :)

I've never done pumpkin, but

Submitted by Ruth on Tue, 2006-11-14 18:04.

I've never done pumpkin, but I do squash a lot. To get them cut in half, I use a long knife and then bang on the end of the knife with my meat tenderizer. That seems to be the only way I can possibly get them open. LOL!

Baking pumpkin

Submitted by Tammy on Sat, 2006-11-18 22:14.

LeAnne, I plan to try baking mine the next time I need to cook some!!

Ruth, you sound like a very determined cook when it comes to pumpkins! ;)