Pumpkin.....question

[kathrynn]

Was reading on the National Center for Home Food Preservation's website with things to do for seasonal crops.

Okay...pumpkin question?

Do you freeze....can...puree...make pumpkin butter or what? (I am asking which route do "you" take?)

Kat

 

[pgsmoker64]

Steph and I make a puree' and freeze.  We don't have a pressure canner so canning the pumpkin is not an option for us.

So..we boil it, puree' and freeze for later.

Bill

 

[kathrynn]

Was wondering....I do have some puree that I canned to make pumpkin bread later on.  It still looks good and there are no "monsters" that are visible in the jar.  Just hmmmmm.....don't want to make any one sick.

 

[pgsmoker64]

Should be good if you pressure canned it....I don't think the ph is low enough to use the water bath method.  How long have you had it?  Did you pressure can?

 

[roller]

Sorry but that is one of those things that I do not like...

 

[linguica]

Steph and I make a puree' and freeze.  We don't have a pressure canner so canning the pumpkin is not an option for us.

So..we boil it, puree' and freeze for later.

Bill

X2, Peel, boil and strain or puree, then freeze in 1lb bags.

PS I also give a pumpkin with a big hole in it to the chickens, it's a riot to watch them.

 

[biteme7951]

Cubed and canned.

 

[daveomak]

Kat, morning..... Bride's method....   Bake to carmelize the natural sugars, cut up and puree in the food processor, measure 2 cups into a quart freezer zip bag.... freeze...    We tried freezing baked chuncks this last fall and just took it out to use.... ended up in the garbage....  I don't know why chunks are different than the puree except maybe they took too long to freeze....  the puree in the bag is about 1/2" thick and freezes rapidly.....  Made good pies....  

 

[backyardsmokin]

I typically use jack-o-lantern style pumpkins so I am not sure if the same applies, but I bake @ 350 until fork soft, puree and then freeze.  

I use these types of pumpkins and to compensate for the sweetness between these and the baking pumpkins I just add an additional 1/4cup  of sugar for every 1cup of sugar called in the recipe.

 

[linguica]

I typically use jack-o-lantern style pumpkins so I am not sure if the same applies, but I bake @ 350 until fork soft, puree and then freeze.  

I use these types of pumpkins and to compensate for the sweetness between these and the baking pumpkins I just add an additional 1/4cup  of sugar for every 1cup of sugar called in the recipe.

For pies the pumpkin if choice is "sugar pie" Jack-o-lanterns are stringy and not much meat. A lot of bakeries choose to use banana squash instead or in addition to pumpkin.  

 

[kathrynn]

Okay...I am listening.....I did bake them until they were nice and soft.  Smelled very good too.  I only had one pumpkin that I did that way.  Then I put it on the stove top and put some lemon juices in it and got it pureed.  I did pressure can all of them.  I think...from looking last night I have 6 pint jars.  When I did it...was the 1st week of November.

I do so appreciate all the information.  Just wondering if I should chunk what I have till this fall and make more.  Just to be safe.

 

[diggingdogfarm]

Do you freeze....can...puree...make pumpkin butter or what? (I am asking which route do "you" take?)

Kat

Usually none of the above, I grow c. moschata type squash for "pumpkin", it's what's used commercially too.
They will keep for months in a cool dry place (I've had some stay usable for about a year). I just cut one open whenever I want to make something with pumpkin.

Canning pumpkin is, IMHO, more trouble than it's worth because it's considered unsafe to can pumpkin puree or mashed pumpkin at home...it must be canned in chunks.

Here is my preferred squash for 'pumpkin'.....they can get real big

http://rareseeds.com/pennsylvania-dutch-crookneck.html

They produce a lot of food.

Where you are you could also easily grow Seminole Pumpkin if you have the desire...another c. moschata squash...they makes excellent pies!!!!!!

http://rareseeds.com/seminole-pumpkin.html


~Martin

 

[chef willie]

Usually none of the above, I grow c. moschata type squash for "pumpkin", it's what's used commercially too.
They will keep for months in a cool dry place (I've had some stay usable for about a year). I just cut one open whenever I want to make something with pumpkin.

Canning pumpkin is, IMHO, more trouble than it's worth because it's considered unsafe to can pumpkin puree or mashed pumpkin at home...it must be canned in chunks.

Here is my preferred squash for 'pumpkin'.....they can get real big

http://rareseeds.com/pennsylvania-dutch-crookneck.html

They produce a lot of food.

Where you are you could also easily grow Seminole Pumpkin if you have the desire...another c. moschata squash...they makes excellent pies!!!!!!

http://rareseeds.com/seminole-pumpkin.html


~Martin

Thx for the tip......not sure about the Seminole but I will def be ordering some of the crooknecks

 

[kathrynn]

Martin.....[color= rgb(24, 24, 24)]Canning pumpkin is, IMHO, more trouble than it's worth because [/color][color= rgb(24, 24, 24)]it's considered unsafe to can pumpkin puree or mashed pumpkin at home[/color][color= rgb(24, 24, 24)]...it must be canned in chunks......[/color]

[font=arial, helvetica, sans-serif]That is what gave me the "Oh Crap".....because I did can the puree.  OOOPS![/font]

[font=arial, helvetica, sans-serif]Kat[/font]

 

[greenthumbsup]

I like to grow squash and pumpkins that will just store on a shelf--- the seminole rind is sto strong you have to literally crack it open!