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Back to From the Garden
There was the year that a friend gave me 34 pumpkins, the Jack-o-Lantern leftovers from a local retailer........
In order to do anything with a pumpkin, other than just look at it, or carve it for a jack o'lantern, you have
to get it peeled. To do this, wash it, remove the seeds and save them if desired, scrape out all the stringy innards,
cook it, and then peel it once it has cooled. After washing, cut it open, a serrqted knife works well, so does an electric
carving knife. Remove the seeds and the stringy pith, scraping the inside clean of all fiber. Then cut the pumpkin
into manageable size chunks.
You can steam it, boil it, bake it, pressure cook it, and even microwave it, to soften it up
enough to peel. You can freeze a few pieces with skin intact, for oven baking later on, a few chunks that are only semi-tender,
can be peeled, cubed and frozen for casseroles, and the most versatile product is the mashed and frozen pumpkin.
Pumpkin soup, pumpkin lasagna, pumpkin cake, pumpkin loaf, pumpkin cookies, pumpkin pie, pumpkin custard, pumpkin pudding,
baked pumpkin, and a few more that I am still working on.
Canning requires a pressure canner. Whole pumpkins with no visble outside damage, nicks,
bruises or soft spots, are a good candidate for root cellaring or storage in a cool, dry area not subjedt to freezing temperatures.
They will keep several months but do need to be checked at least once a week for any rot beginning to occur.
Crustless Pumpkin Pie
Pork Roast with Vegetables - Crockpot
Pumpkin & Raisin Bread
Pumpkin Apple Soup
Pumpkin Oat Bran Loaves or Muffins
Pumpkin Pie - Sugar Free
Pumpkin Scones
Pumpkin/Squash Seeds for Snacking
Pumpkin Soup
Pumpkin Soup II
Pumpkin Spice Bread
Pumpkin Splendor Spread
Pumpkin Yeast Bread
Southern Pumpkin Bread
Squash Butter
Squash Casserole
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