.Prepare Pumpkin For Canning
Source of Recipe
spike & jamie's recipes
With a large chef's knife, cut the pumpkin into 6 or 8 wedges, depending on its size.
The easiest way to remove the pith, seeds, and pulp is to use a filleting knife along the inside of the wedges. With a little practice, this will leave little or no scraping needed.
Arrange them in a large roasting pan and bake, uncovered, for about one hour at 325°F, and two more hours at 300°F.
The meat should be tender all throughout, and not watery under the dry skin that forms. Remove from the oven (or turn off oven and leave the door cracked for ventilation) and let the pumpkin cool and continue to dry for a couple more hours.
Remove the skin and any exceptionally dry or leathery parts, and puree thoroughly. Note that most of the dry surface of the meat is still sufficiently tender to be used, but probably not the stem corners.
Because the pulp is so dry, it will take several minutes with the food processor, and a number of stirs and scrapes, before the pulp liquefies enough to turn over by itself and puree properly. Once it does this, a good minute or more of pureeing will result in a wonderfully smooth, pumpkin-y paste.
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