Halloween is over with pumpkins sitting on the porch, cheapskate as I am, something needs to be done. For over 12 years I haven't used canned pumpkin, first it was because I was cheap and then over time I noticed that my pumpkin dishes simply tasted better. They say that canned pumpkin is made from premium pumpkins, but for some reason it tastes different from homemade puree. Maybe the can leaves a certain taste? Maybe the pumpkins I use gives it a different taste? Maybe knowing it's fresh pumpkins makes me think it taste better? Well it really doesn't matter what the reason is, I'm not going to stop doing it. So I figured share my technique.
It all starts by having the right pumpkin. It's best to cook with the pumpkin type "pie pumpkin" or "sweet pumpkin". Yes I know at the pumpkin farms, the pumpkins are not wearing name tags. So you basically look for a pumpkin smaller then a jack o' lantern size pumpkin. They run somewhere around 4 to 5 pounds. Each will give you roughly 2 pies or about 3 breads. So unless you're planning to do a lot of baking at once, it's best to think about how to save the cooked pumpkin.
One method is cooking down the pumpkin to a puree and freezing it in pre-measured portions. Another method is home canning it. Pumpkin puree is to thick to be home canned in mason jars, the jars wont seal. So you would jar the pumpkin in cubes with liquid. When you go to open the jar then you go about making into a puree for your recipe. I'll cover both in this post, so hang tight and here we go.
First Step: this is the first step you take before you decide on which method you are going to use your pumpkin in.
Prepare your work station before anything. Have a large pot of boiling water going. On the side have a large bowl filled with ice and water. Cut the pumpkin you are using into quarters, crapping the seeds and stringy innards out. Two at a time place the pumpkin quarters into the boiling water, After about 3 minutes remove the pumpkin and place them directly into the ice water to cool off. When they're cool enough to handle, with a paring knife remove the skin and cut the pumpkin into 1" cubes.
Home canning method
After the first step, wash and sterilize pint size mason jars and lids. Cook the pumpkin cubes until fork tender yet still firm enough to hold it's shape, about 3 to 5 minutes, you don't want them mushy. Fill each jar with the pumpkin cubes leaving an 1 inch head space. To each jar add 1 tbsp. maple syrup , 1/4 tsp of salt and enough hot water to cover yet leaving you an 1/4 inch head space. Wipe down rims with a lint free rag dipped in vinegar, close with two piece lids. Process in your pressure canner according to the manufacture instructions for 50 minutes. Depending on the size of the pumpkin depends on how many jars you will need, figure either 4 or 5 jars. When you are ready to use the pumpkin as a puree, you drain the liquid from the jar, saving about 1/4 cup from every jar you're using. Place pumpkin cubes and reserved liquid in a sauce pot with a sliver of butter and follow the cooking instructions in the "To Make Puree" method
To Make Puree
After the first step add pumpkin, 3/4 cup of water, 2 tbsp. maple syrup and 2 tsp. of butter to a large pot. Bring the water up to a small boil, turn down the heat to very low and cover. Simmer on low for about 45 minutes, stirring occasionally. Allow pumpkin to cool for about 5 minutes. Transfer the pumpkin and what is left of the water to a blender and process on high until the pumpkin resembles what looks like baby food. Transfer back to the pot and on a very low simmer, cook until thickened, stirring frequently, about 10 minutes. To save you can simply freeze in measured portions.
Hopefully you will find all your pumpkin dishes just as tasty with the homemade puree.
In my eBook "Having a Vary Merry Christmas on a Budget" you can find a great recipe for pumpkin pie. The book is available on Kindle and Kindle apps
Thanks for stopping by, Become a Fan and follow My blog for more fun ideas~ Thank you, Carleen
Follow Carleen's Crafty Kitchen on Pinterest
It all starts by having the right pumpkin. It's best to cook with the pumpkin type "pie pumpkin" or "sweet pumpkin". Yes I know at the pumpkin farms, the pumpkins are not wearing name tags. So you basically look for a pumpkin smaller then a jack o' lantern size pumpkin. They run somewhere around 4 to 5 pounds. Each will give you roughly 2 pies or about 3 breads. So unless you're planning to do a lot of baking at once, it's best to think about how to save the cooked pumpkin.
One method is cooking down the pumpkin to a puree and freezing it in pre-measured portions. Another method is home canning it. Pumpkin puree is to thick to be home canned in mason jars, the jars wont seal. So you would jar the pumpkin in cubes with liquid. When you go to open the jar then you go about making into a puree for your recipe. I'll cover both in this post, so hang tight and here we go.
First Step: this is the first step you take before you decide on which method you are going to use your pumpkin in.
Prepare your work station before anything. Have a large pot of boiling water going. On the side have a large bowl filled with ice and water. Cut the pumpkin you are using into quarters, crapping the seeds and stringy innards out. Two at a time place the pumpkin quarters into the boiling water, After about 3 minutes remove the pumpkin and place them directly into the ice water to cool off. When they're cool enough to handle, with a paring knife remove the skin and cut the pumpkin into 1" cubes.
Home canning method
After the first step, wash and sterilize pint size mason jars and lids. Cook the pumpkin cubes until fork tender yet still firm enough to hold it's shape, about 3 to 5 minutes, you don't want them mushy. Fill each jar with the pumpkin cubes leaving an 1 inch head space. To each jar add 1 tbsp. maple syrup , 1/4 tsp of salt and enough hot water to cover yet leaving you an 1/4 inch head space. Wipe down rims with a lint free rag dipped in vinegar, close with two piece lids. Process in your pressure canner according to the manufacture instructions for 50 minutes. Depending on the size of the pumpkin depends on how many jars you will need, figure either 4 or 5 jars. When you are ready to use the pumpkin as a puree, you drain the liquid from the jar, saving about 1/4 cup from every jar you're using. Place pumpkin cubes and reserved liquid in a sauce pot with a sliver of butter and follow the cooking instructions in the "To Make Puree" methodTo Make Puree
After the first step add pumpkin, 3/4 cup of water, 2 tbsp. maple syrup and 2 tsp. of butter to a large pot. Bring the water up to a small boil, turn down the heat to very low and cover. Simmer on low for about 45 minutes, stirring occasionally. Allow pumpkin to cool for about 5 minutes. Transfer the pumpkin and what is left of the water to a blender and process on high until the pumpkin resembles what looks like baby food. Transfer back to the pot and on a very low simmer, cook until thickened, stirring frequently, about 10 minutes. To save you can simply freeze in measured portions. Hopefully you will find all your pumpkin dishes just as tasty with the homemade puree.
In my eBook "Having a Vary Merry Christmas on a Budget" you can find a great recipe for pumpkin pie. The book is available on Kindle and Kindle apps
Thanks for stopping by, Become a Fan and follow My blog for more fun ideas~ Thank you, Carleen
Follow Carleen's Crafty Kitchen on Pinterest
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