Pumpkin, Pumpkin Everywhere
It’s that time of the year! Pumpkin time! Have you noticed after Halloween there are often pumpkins just going to waste in fields and at fruit stands. Why not try to make a deal and add some to your food storage. Pumpkin should never be canned mashed but canning pumpkin in chunks is easy if you have access to a pressure canner.
Selecting Fruit:
You’ll need about 2-1/2 pounds per quart.
Pumpkin or squash should be fully mature with a hard rind and stringless flesh. Small pumpkins give the best results.
Preparation:
Wash the pumpkin, you want all the dirt and germs gone before you start cutting. Remove seeds, and peel. Cut flesh into sections. Cut meat from the pumpkin rind. Cut into 1-inch cubes. Boil 2 minutes in water. Do not mash or puree. Fill jars with cubes and cooking water while leaving 1-inch headspace. With a damp cloth wipe the rim of the jar. Add lid and ring and tighten. Process in a pressure canner as follows:
Quarts:
Process 55 minutes at 12 pounds pressure.
Increase pressure to 13 pounds at altitudes over 4,000 feet.
Increase pressure to 14 pounds at altitudes over 6,000 feet.
Pints:
Process 55 minutes at 10 pounds pressure.
Increase pressure to 15 pounds at altitudes over 1,000 feet.
Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture. Wash, clean and remove seeds, cut meat from rind, cut into 1-2 inch squares. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Remove and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Pack into freezer containers or vacuum pack and freeze.
Pumpkin Pie
- 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1 unbaked pastry shell (9-inch)
Combine pumpkin, sugar, spices, and flour in a medium mixing bowl. Add eggs and mix well. Add evaporated milk, water, vanilla, and mix well. Pour into unbaked pie shell. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
What are some of your favorite pumpkin recipes?
