Wednesday, September 25, 2013

Canning Pumpkin!


When I first started using pumpkin I was concerned with the type I chose. That was until I tried a carving pumpkin and found it to work just as well in pumpkin bread as any other type. I have used them for the last four years. These seven quarts pictured were from one pumpkin purchased at Aldi's for $3.99. 

Here is how I do it: 

Cut it in half and scrape out the slime with a spoon. Save seeds to either bake for a snack or for planting next year. Cut the halves into a few sections. Take the sections and cut into slices about an inch thick. Cut the slices into small squares. Slice off the side of the square that has the skin. Not only is this the easiest way to skin a pumpkin but it is easier to compost the skin. Boil your pumpkin squares for 2 minutes. Remove from boiling water and fill your jars. Pour clean boiling water over the pumpkin. Place your lids on your jars and put in pressure canner. For pints, 55 minutes at 11 lbs, for quarts, 90 minutes at 11 lbs. Just drain and blend or mash to put into your favorite pumpkin bread recipe! One pint generally equals 1 cup of pumpkin puree.

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