can or freeze pumpkin?

greenspun.com : LUSENET : Countryside : One Thread

Hello:

Do you prefer to can or freeze pumpkin? The Blue ball book suggests that canning results in a poorer product, though I would rather can it than take up more space in an already packed freezer.

thanks

-- Cathy in Mn (logholm@rangenet.com), October 23, 2001

Answers

I can mine and it is just fine. I don't add very much water when I cook it down though and make sure it doesn't scorch. If you add too much water it will be runny! I have some friends that bake theirs and then freeze it, but I am like you. My freezer space is nil this time of year! I also use the cushaws instead of pumpkins, but have used pumpkin pumpkins too in the past. Butternut squash is great too!

-- Nan (davidl41@ipa.net), October 23, 2001.

Ive done both, for bread muffin receipes,, not much differance

-- stan (sopal@net-port.com), October 23, 2001.

I like to cut the top off, jack-o-lantern style, and scoop out seeds. Replace top and place the whole pumpkin in a baking dish. Bake till done. Just scoop out the insides, leaving the shell, run through food processor and can. I love this, it is totally undiluted with water.

-- daffodyllady (daffodyllady@yahoo.com), October 23, 2001.

I can mine in chunks..about the size you would use in stew. Can using appropriate times for winter squash (which it is) and when ready to use just drain a mash. It is very nice this way..and easy. No scorching. You just peel, chunk and cook it until heated through. The pressure canning makes it soft, but not mushy and ugly. I never do it any other way now. I have never been happy with frozen pumpkin. I prefer to can it.

-- Jenny (auntjenny6@aol.com), October 23, 2001.

Canning pumpkin or squash in chunks is safer than pureeing first. Even if you pressure can, the puree won't get hot enough in the middle to discourage botulism (pumpkin & squash are low-acid foods). The only instructions given are for canning chunks. I quarter the pumpkin, put in the oven for a while, then cut & peel. Much easier.

-- Bonnie (stichart@plix.com), October 25, 2001.


GREAT! I didn't know that you could bake it and can it! How easy! I thought that you had to chunk it and cook it! Wow! I am going to try that! What an easy way to do it! I get so tired of peeling those things! Thanks! You can teach an old canner new tricks!

-- Nan (davidl41@ipa.net), October 25, 2001.

Hey....whoever up there said that they bake their pumpkins and then can it....Have you ever tried it with cushaws? I don't want to go and bake a whole one to find out that it is tough as a boot or something and then have to freeze it. I know that you can freeze them, but don't have any freezer space left. So......I am a chicken to try and can it after it has baked until I hear from you. I always use cushaws.

-- Nan (davidl41@ipa.net), October 26, 2001.

If you really want to save space, dry it. I can fit 8 pie pumpkins in a quart jar.

-- Sheryl in Me (radams@sacoriver.net), October 26, 2001.

I've always baked, mashed and frozen pumpkin for all my pumpkin baking needs. I freeze in 1 or 2 cup packages for baking ease. A lot less work than canning and always very good results.

-- Rose Marie Wild (wintersongfarm@yahoo.com), October 29, 2001.

Moderation questions? read the FAQ