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Canning Pumpkin

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Canning Pumpkin

Preserving the pumpkins from your garden usually involves canning. This is a guide about canning pumpkin.

       

Questions

Here are questions related to Canning Pumpkin.

Question: Canning Pumpkin

Can you water bath pumpkin instead of pressure cooking?

By Joleen

Question: How Do I Prepare Pumpkin for Canning?

How do I cook a pumpkin from scratch so I can do them down (can or bottle) for future use in pies, etc.?

By Kathie


Most Recent Answer

By Sandy Kinney11/23/2010

Bake the Pumpkin
1. Cut the top off the pumpkin.
2. Scoop out the inside
3. Separate the seeds from the pulp (if you want to roast the seeds)
4. Wrap the pumpkin in foil
5. Place in a pan (I added a little water)
6. Cook 1 hour at 375 degrees (or until it is fork tender)
7. Cool and cut outside skin away from pulp. Or use a spoon to scoop it out.
8. Blend pumpkin in an electric blender, food processor, mixer or hand cranked food mill
9. Store in refrigerator if you are going to use it right away or freeze in recipe size containers.

To Roast the Seeds
1. Wash the seeds and let them dry.
2. Put the seeds on a cookie sheet
3 Sprinkle with oil
4. Roast at 350 degrees for 15 minutes or until they start to get tan to brown (not burnt)
5. Add salt before roasting if you wish. I added sea salt.

Solutions: Canning Pumpkin

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