Preserving Pumpkin, canning or Freezing!

I like to grow pumpkins in my garden.You can always find some trailing vines above the pumpkins.A few pumpkin seeds will give you a lot of pumpkins.

The crooked necked squash is my favorite pumpkin to plant.These can grow to a large size.The pumpkin has a large amount of pumpkin in it's neck.Pumpkin pie pumpkins, Jarrahdale Pumpkin, Long Island cheese pumpkin, and the list goes on of pumpkin/squash that you can use for pumpkin.We planted pumpkins, squash, and gourds in our garden.

We have pumpkins from Birdhouse, Jarradale, white mini pumpkins, and an orange pumpkin that sprouted in my garden.

Roadside stands of colorful pumpkins, gourds, and other items can be found on the back roads of Lancaster County.

Pumpkins can be stored for months in a cool dry place but they can also be preserved by canning or freezing which is very easy to do.Since it's handy to grab a jar when I want to make a recipe, I pressure can most of my pumpkin.It is as easy to peel, cube, pack in jars, and pressure bake the pumpkin as it is to freeze it.You don't need to add water to can pumpkin.Pack the cubes tightly in the jar.

Pumpkin can be cut into pieces.Pumpkins can be Peel, and cube pumpkins.The cubes were packed tightly into jars.They should add lids and rings.You can't water bath pumpkin.It must be canned to prevent botulism.It is not recommended to puree pumpkin as it is too dense to kill all thebacteria.

Pressure canning is easy to do.If you follow the instructions, you won't have a problem.I have 2 of the Presto Pressure Canner.

Many people worry about the safety of pressure canners.There are stories about exploding canners.I have never had an accident with my pressure canner.The canner has several safety features.The weight on the vent will jiggle if the pressure is too high.The first alert that your canner needs attention is this one.All you have to do is lower the heat on your burner.If the pressure gets high, there is a small over-pressure plug that will pop out.The steam and pressure will be released.I have never been close to that.Pressure canners are just as safe as any other type of canner.

The jars are not covered with water when you use a pressure canner.The jars are canned under pressure.

There are jars of pumpkin that I canned.The pumpkins I used had a slight difference in color.The pumpkin will keep well even though it will shrink in the jars.

There are many canning and preserving recipes in the Around the Family Table Cookbook.The cookbook can be purchased using this link.

I scoop out the seeds from the pumpkins after cutting them in half.At 350 degrees, bake until fork tender.Cool until they are easy to handle.

I spoon pumpkin into freezer boxes to freeze it.Pumpkin is very cold.You have to thaw it for baking.

Can you picture the amount of pumpkin puree these pumpkins would make?

Pumpkins can be Pressure Can if you cut them in pieces.Pumpkin can be diced into cubes.The cubes should be tightly packed into jars.To clean the rim of the jar, use a damp paper towel.They should add lids and rings.The canner should be filled with 3 quarts of water.The filled jars should be added.The lid should be turned on.The burner should be adjusted to high.For 7 minutes, allow the steam to flow.Add some weight.When pressure is correct, set your timer for 90 and 55 minutes.Keeping the pressure at 11 psi will require you to keep lowering your heat.Turn off the heat when the time is over.Allow the canner to cool down.The jars should be removed.Allow the temperature to cool for 24 hours.Check the seals.There is a cool dark pantry.These will stay for a long time.

Cut the pumpkin into pieces.Place the pieces in the pan.When pumpkin is fork tender, roast it at 350 degrees F.Allow the oven to cool before removing it.Pumpkin flesh can be removed from a shell.Continue to blend until smooth.You can freeze in freezer boxes or bags.

Pumpkin in pancakes is a good way to start your day.These Pumpkin Pancakes are so delicious with just a bit of maple syrup or any on-plan syrup.

Do you want it to be easy to make pie?It is so good that you won't even miss the crust.

Do you not have enough energy to make a pie?Try these Pumpkin Pie Bars.They taste like pumpkin pie with all the work of a pie.

The Sourdough stars in this bread.It is fun to bake it shaped like a pumpkin.The bread is being baked.This bread can be served with Curried Pumpkin Bisque.

Pumpkin cinnamon rolls have a new twist.These are very good.The pumpkin and cinnamon are great together.

This is the recipe to try if you want to win someone over.Every time, these Pumpkin Cream Cheese Cupcakes will score big.

If you purchase items through these links, I receive a small commission but your price stays the same.Your purchase helps support this blog, keeps new recipes coming, and helps with our move to a mission outreach of our church.I purchase a few of my favorites from the affiliate store.

I have been using the Presto Pressure Canner for a long time.They are very easy to use.For safety reasons, I replace the over-pressure plug and seal ring every few years.

The All American Pressure Canner lasts a long time.It's more expensive but you won't need to replace the seals.Since you don't have any extra cost, you will recover your initial cost.

The onion chopper is one of my favorite kitchen tools.You can cube pumpkin with this chopper.

There are wonderful products at the Trim Healthy Mama Store.If you want to use it, here is my link.There is a Trim Healthy Mama Store.

There are many more recipes in the Around the Family Table Cookbook.All recipes are labeled with the correct fuel.This link can be used to purchase books.Additional items have been added to our store.Buy it now.