This year was my first attempt to grow little pumpkins, the kind for pies. I used Sugar Pie seeds, and I have been very pleased with the result.They were everywhere, in various sizes but very plentiful, so what to do, what to do...I checked my Ball canning book since I am not an expert and it says pumpkin is not recommended for canning by the FDA because you cannot be sure of the internal temps, so I went with my old stand by, and froze them. Not whole but then this is what this is about =)
Wash your pumpkins off and remove the stems. Even with organic, it is wise to wash your items.
Cut them in quarters with a sharp knife. Watch your fingers, these are a bit firm and you don't want to slip and cut your fingers. Not that I ever do that. Take a spoon and scoop out all the seeds inside and any extra fibrous tissue. Set the seeds aside (That will be another blog) and you have a beautiful pile of orange pumpkin!
I then take a large canning pot or one of your bigger kitchen pots. Put a large metal colander in the pot and fill it with water until it just hits the bottom holes of the colander. Mine fit right down in but if your is sitting a bit above the edge that is ok. You just need to be sure the pumpkin is covered to catch the steam. Put the lid on, or cover them with foil, what ever will keep them contained so they get all the steam.Get your water boiling and then turn it down to simmer. You want steam, not to boil everything dry.(check your water level from time to time) Steam anywhere from 30 -6o minutes (maybe a bit more) depending on the size of the pumpkin. Check after the first 30 minutes, a fork should slide easily through the flesh and skin. I know people also bake these in the oven to do this but I live in Arkansas, land of heat and eternal humidity and any day I don't have to turn my oven on is a good day.
Now to clean off the skin. If you are wise you will let them cool until you can handle them so you don't burn or firebrand your hands and fingers. Not that I have ever done that. It makes them much easier to scoop out and you can get it all rather than letting small chunk go because you just burned your finger prints off. Put it all into a large bowl or container until you get it all scooped out.
If it is still warm I wait a bit before I run it in the processor. There is nothing like ripping hot pumpkin shooting out of the feeder into your face to make a good day better. I only add a small amount to the processor, put the lid on and then begin to feed it down the feeder tube one or two chunks at a time, blend until it is all smooth and there you have it. Your own pumpkin for pies, bread, and whatever else you can dream up.
I have several recipes I use and so I measure mine out in recipe amounts, mark the amount on the bag, date it and then freeze them flat so they take up less room. They will be lighter in color than the canned store pumpkin but work just as well in any recipe.
Anytime, you can use your own garden product for your cooking is a good day in my books.
Happy Gardening & eating all!
