Do you have a pumpkin setting on your front porch, that you don’t what to do with? I challenge you to use it! If it is still firm and not squishy/rotten, that is.
It is really simple, actually, and if you don’t want to can it, you can still follow these steps and just freeze the puree instead of canning.
First, you wash it off well. Mine was kinda dusty from sitting around.
Next you cut it open,
…and scrape all the seeds and stringy insides out.
Once you have it cut up into chunks, you can bake it at 350° for one hour.
( I like to cut mine in strips – makes it easier to peel after it’s baked.)
After it is all baked, cooled and peeled, just throw it into a food processor or blender. I had to add a 1/4 cup water with each batch, because the pumpkin was kinda thick.
Puree till smooth. Pour into clean jars. Screw on lids.
Now here’s where it gets tricky. You see, pumpkin is one of those items that need to be pressure-canned. So you need to consult your local extension office for processing times for your specific area. The recommended time for pints is 65 minutes at 10 lbs pressure. For my high altitude, I had to adjust that to 14 lbs pressure. If you don’t own a pressure cooker, you can just freeze the puree. Thaw and use in all your delicious pumpkin recipes!
Note: I read several places that you cannot can puree – it must be chunks. My mom canned the puree, and so have I, so far it seems fine. You need to do what you’re comfortable with.
*Linking to ‘What We Accomplished Wednesdays’ over at: http://www.greenwillowpond.com/