Cooking Fresh Pumpkin
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List of Ingredients
Wash the pumpkin.
2. Heat the oven to 5000.
3. Cut the pumpkin open and clean out the inside. I usually cut it in half for this.
4. After cutting it into large pieces, put the pumpkin in a big turkey toaster. Add about a half inch to an inch of water. Bake until tender.
5. Let the cooked pumpkin cool completely. If you are going to can the pumpkin instead of freezing it, now is a good time to wash your jars and get things ready for canning.
6. Once the pumpkin is completely cool, peel of the rind. Baking it has made this much easier. Many times you won't even need a knife.
7. Now it is time for your food processor. If you don't have a food processor, you can use a blender. A blender will take about two times as long, but it will work. Puree the pumpkin.
8. Put the pumpkin in a strainer and let it drain. Get as much of the water out of it as you can.
9. All the books on home canning say that at this point you should simmer the pumpkin until well heated,. If that will make you feel safer, have at it. I never do this.
10. If you are going to freeze the pumpkin, put 2 cups in a freezer bag and put it in the freezer. That is it.
11. If you are going to can the pumpkin, put two cups of pumpkin into a clean pint jar. Cook at ten pounds pressure for 20 minutes. Quarts 40 minutes.
Remember: All the recipes that use pumpkin usually call for 2 cups.
When using real pumpkin for a pie, use less liquid when you are mixing the filling. This isn't necessary for cakes and cookies.
Fresh pumpkin will not be the dark orange of canned pumpkin. The cannery uses food coloring to get that color. You can if it makes you more comfortable.
Recipe
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