There’s a voice in my head that keeps saying over and over .. “Canned pumpkin will be on sale this fall for less than $1/can!” The voice goes on to say “There are a dozen or more cans of pumpkin in the pantry and you used 2 cans last year!”.
We do love pumpkin bread and pumpkin pie is my favorite .. well, along with buttermilk, cherry, apple, peach, coconut, pecan . . I’m an equal opportunity pie lover.
Sugar Pumpkins
This pile of 17 sugar pumpkins was awaiting me this morning. I will cut, peel, remove the seeds (and stuff), par-boil for a couple of minutes and then can them in chunks. I have no idea how much to expect. I’m hoping it all fits into one load for the canner. I guess it all depends on how big the hollow seedy area is inside each pumpkin – how much usable “meat” there is.
This is what I’ll be doing today . . canning pumpkin!
Once the pumpkins are done, I’ll have to figure out a good way to preserve spaghetti squash. I should be thankful I didn’t get enough tomatoes to can . . but I’m not! 🙂
Kathy C says
I made pumpkin bread pudding last year during the holidays and it was a big hit. If I lived closer I’d trade something for one of your pumpkins.
Pat Peele says
I just keep spaghetti Squash in cool dry spot and they keep 6 or so months. I have kept pie pumpkins that long also. we love the pumpkin roasted.
JudyL says
The problem is that there aren’t many cool places for the next 4 months in my part of the country. I don’t have room for them in the house; Boots would probably chew into them in the sewing room so I just put them up.
Theresa says
Your pumpkin won’t have any chemicals from the industrial canning process. And will be from pumpkins you know are sweet and good.
Nancy says
The sugar pumpkins taste so much better than the canned stuff… I am not ever sure the canned stuff is real pumpkin. My dad used to say when he worked in the cannery that they used hubered squash much of the time.
Judy D in WA says
I can smell pumpkin pie. 🙂 Last year I dehydrated spaghetti squash. It worked great. I vacuumed sealed it in quart jars and 1 quart made a couple of meals since I am the only one that likes it.
quiltingholliday says
I’m so envious of your gorgeous sugar pumpkins!
Margie says
I cooked the spaghetti squash and then froze it. Used it in casseroles instead of pasta.
Carolyn says
If you have a pumpkin pie or a peach pie please contact me. I would not want you to have a tummy ache from eating too much of either so I will gladly volunteer my mouth and tummy to the cause.
Linda in NE says
The hubby planted pumpkins this year…white ones, I think he said. They have bugs & look like they are dying. The butternut squash in the the other garden looks good & that is what I use for “pumpkin” pies…or “pumpkin” anything. It’s also wonderful peeled, cut in chunks, tossed in olive oil with salt, pepper, garlic granules and roasted. I never seem to get enough of it! If nothing happens to them, we’ll have tomatoes coming out our ears…probably the same for the green pole beans. I’m pretty sure growing it isn’t all that much cheaper than buying at the grocery store, but at least we know how it was grown and what’s in the food in those jars & the bags in the freezer.
Mama Spark says
Do you peel the pumpkin before you can it? I would like to try some this year but have not canned it before.
Kathy says
My friend, who makes the best pumpkin pie ever from fresh pumpkin, chunks the pumpkins and cooks them in the pressure cooker or a giant steamer, THEN peels them. She says she learned the hard way a long time ago, but not long enough to not have suffered from her own share of blisters 🙂
JudyL says
That works for freezing pumpkin but not if you want to can it. It isn’t recommended to can puree . . only chunks in water. That’s why my first few pumpkins each year get canned and all the rest get frozen.