Yes, I know most people make pumpkin butter in the fall of each year.
But, John and I have learned that when winter comes along,
and it's too cold to work outside,
a day of canning is a lot more fun than watching the gray clouds.
But, John and I have learned that when winter comes along,
and it's too cold to work outside,
a day of canning is a lot more fun than watching the gray clouds.
Every fall, we collect pumpkins and store them in a cool place,
where they'll keep for several months.
We've stored these since November. Time to make "butter"
with a 1930s recipe.
So---let's cook the pumpkins!
Everyone has their favorite way.
Some bake them with the skins on in the oven.
Some boil them in water.
Some roast them over a fire.
We've tried them all. but the following has been the best for us:
Cut the pumpkin in half. Remove the seeds.
Cut into wedges.
Peel.
Then cut those wedges into large chunky pieces.
Place the chunks into a large pot with very little water.
Cover.
Cook until tender but not "mushy".
Remove cooked pumpkin from the pot
and run through a sieve.
Isn't that simple?
("Modern" cooks can use a food processor.)
If you don't have the time to make pumpkin butter the next day, the pumpkin pulp/puree can be refrigerated for several days. Or, pulp freezes well for up to a year. Most of the time we choose to make the butter at a later date, because we usually process ten pumpkins or more! This pulp is also good in most pumpkin recipes, including pumpkin pie and pumpkin bread.
2 comments:
Sounds nice, going over to part 2 now
Wow, that looks like fun! I am going onto the next step!
Susie
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