Canning green Pumpkin (country kitchen)

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Due to the nasty little squash bug, my pumpkins are now sitting on the kitchen floor. Some of them are still a little green. Is it safe to can them? Thanks

-- Cindy (atilrthehony_1@yahoo.com), August 21, 2000

Answers

Yes, but if you'll wait @ 6 weeks, they'll ripen and taste better. GL!

-- Brad (Homefixer@SacoRiver.net), August 21, 2000.

The bugs have started their feast. If I wait 6 weeks my husband won't get his pumpkin pie:-(

-- Cindy (atilrthehony_1@yahoo.com), August 22, 2000.

Wait a minute! You have the bugs on your kitchen floor? Or only in the garden? If in the garden, use a little Sevin. OK - not organic, but I do use a little non-organic warfare when necessary, and Sevin is the only "bad" thing I use, and I have been able to use it sparingly. If in the kitchen, I would suggest you wash off the "bugs" and then give the pumpkins a wash in a bath of 1 part bleach to 10 parts water (Clorox, Purexs, store brand, whatever) and store them in some container (paper bag?) until you want to use them. GL!

-- Brad (Homefixer@SacoRiver.net), August 23, 2000.

Hi, I'am a Master Food Perserver with WSU extension. Canning pumpkin isn't recommended as the pumpkin is so dense in the jar that heat can't properly kill the bacteria in the jar. Bake the pumpkin in the oven and freeze it to be safe.

-- Martha Matthews (marthafrmwa@webtv.com), August 24, 2000.

To Martha: I tried to email you directly for information about the Master Food Preserver program but the post was returned to me. I would very much appreciate more information about MFP. I saw a reference to it once before and asked at my local Extension office. They had never heard of it. Please answer on this forum or email me privately.

Thanks.

-- marilyn (rainbow@ktis.net), August 25, 2000.



Cindy: When I called my extension service for advice on how to do this last year, I was told it was ok as long as the pumpkin was cut into cubes and pressure canned for 90 minutes. The master food preserver classes are offered here too, by our Colorado Extension Service, and after the five classes, you are committed to offering help to others on canning and preserving foods. I have canned both cubed and pureed pumpkin and squash successfully, and since it is always baked or cooked afterward, there is no problem. Jan

-- Jan in Colorado (Janice12@aol.com), August 25, 2000.

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