How do I cook a pumpkin from scratch so I can do them down (can or bottle) for future use in pies, etc.?
I have always been told not to can pumpkin at home. I do freeze it though. I just cook it up as if I was going to make a pie or bread and then measure it out into a bag.
Years ago when the children were small (1980's) and after Holloween we would take their carved pumpkin, cut the rind off of it and cook down the meat of the pumkin. From there I would fill my quart jars and process them in a water bath canner for 50 minutes. It was wonderful to use my fresh canned pumkin for breads, muffins or pies with the canned pumpkin throughout the year. Hope this helps you and good luck!
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)
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.
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Can you water bath pumpkin instead of pressure cooking?
By Joleen
