Monday, October 31, 2011

Pumpkin Puree







I make a wonderful pumpkin soup every fall, I normally use a canned pumpkin. This year I decided to try to make it with a homemade puree. It was easier then I thought it was and well worth it. I canned a bunch of the puree to try my pumpkin pie, I'm sure it will be better then perfection. Try making your own canned pumpkin, its worth it.













2lbs makes 2c
Cut a sugar pie pumpkin in half,


 scoop out and discard seeds with a metal spoon


Next rub the cleaned out inside of pumpkins with veg oil. 

 Set pumpkin with cut side down on a baking sheet lined with foil. Bake at 375° for 45-75 min until its very tender to touch.





 Scoop flesh into blender and puree until smooth.
 Jar. For canning Make sure you read up on canning. I sterilize all the components of the jars in a boiling water-bath. I then fill jars, clean rims and seal and water-bath them again for like 40 min.


 

4 comments:

  1. I've canned pureed pumpkin for years...only lost 2 jars (bottoms broke out, old jars) I did however pressure can it. I think if you can buy it in the store in puree form then you most certainly can do it yourself. Good heavens...how did our ancestors ever survive without the USDA?

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    1. How long and at what pressure did you can your pumpkin?

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  2. I'm curious why the USDA doesn't recommend canning pumpkin puree when it's ok to can applesauce. How long have you been doing this and have you had any issues? I'd like to can some pumpkin.

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    1. Marie So sorry it took so long for my response, my email was filing these in another folder called social, which I never check.
      To answer your question I have been doing this for a little over 10 years, every fall. Its like all canning you have to be very careful and precise, anything can go wrong, I've a had a can or 2 not work out, but you will know it

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