This time of year, no matter how you try to hide from it, you can’t escape the pumpkin madness.
It’s as if the calendar turns over and suddenly your life is overtaken by pumpkin- flavored this and pumpkin- spiced that. Pumpkin donuts, pumpkin cheesecake, pumpkin beer. Want a better coffee? Get a pumpkin flavored one! (I honestly wouldn’t know, however…I don’t drink coffee.)
But I do drink beer.
And pumpkin beer is actually pretty darn good.
But today, we’re not making cheesecake or coffee. Or drinking beer. We’re going to discuss how you can preserve real, honest, good, homegrown pumpkins & squash so that you can later enjoy making some of your favorite pumpkin treats- any time you want. Even if it’s not October.
If you wish to can your pumpkin or squash, you cannot puree it like the stuff you buy from the store.
There just isn’t a safe way to do it. But after you can it properly, the end product is something that can be easily strained and mashed in minutes.
You will need a pressure canner for this job {not a water bath canner}, as well as canning jars, lids & bands, and of course quality pumpkin or squash.
Cut your pumpkin or squash in half {this year for pie making, I grew these beautiful heirloom Sweet Meat Squash which are renowned for making the best pumpkin pies!}. Then, using a spoon, scrape out all of the seeds and stringy-s.
Cut into 1-inch wide slices.
Peel and cut into 1-inch cubes.
Using a colander, put your cubed pumpkin or squash into boiling water and boil for 2 minutes. {Once the pumpkin enters that water, the water will stop boiling. Wait until the water returns to a boil to begin timing}.
I find it easiest to do this in batches by filling my colander half-way. Then, after boiling for 2 minutes, transport to a holding pot to keep the cubes warm while you do the next batch.
Using a slotted spoon and funnel, ladle the cubes into hot jars. Do not mash them down as you do so! Leave 1-inch head space.
Then fill the jars with the hot cooking liquid, again leaving 1-inch head space.
Process accordingly in a pressure canner {as suggested by the National Center for Home Food Preservation}:
After the canner has cooled and pressure has completely gone down, remove your jars from the canner to racks or layers of towels. Store in a cool, dry, dark place.
Only then can you join the pumpkin craze.
Homestead style.
Any time you want.
Shared at:
The Art of Homemaking Mondays #74
