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While many people generally only use fresh pumpkin for making Jack Oā Lanterns, there are a multitude of other uses for pumpkin. Purchase small āpieā pumpkins and prepare them for winter use, using some of my favorite ideas.
FREEZING PUMPKIN- unthaw, then use as you would any commercial pumpkin for pies or bread recipes
Wash the pumpkin, cut into chunks, then steam. If you wait until after the pumpkin has been steamed it is much easier to remove the skin. Once the skin has been removed, put the pulp through a food mill. Optional- Add one cup of sugar to each 6 parts of puree. Pack into freezer containers, seal, then freeze.
CANNING PUMPKIN- drain and whip, then use just as you would any commercial pumpkin for pies or other recipes.
Wash, then cut your pumpkin into chunks. Steam the pumpkin until soft in a small amount of boiling water. After the pumpkin is soft, peel off the skin. Pack the pumpkin chunks into hot jars to within Ā½ inch, add Ā½ teaspoon salt to the jars. Add boiling water to the jar, until filled to within Ā½ inch. Seal and process in a boiling water bath for 1 Ā½ hours.
PUMPKIN BREAD- these loaves can be frozen for several months. I suggest wrapping each loaf in foil, then inserting into a large ziplock bag.
2/3 cup shortening
2 cups sugar
4 eggs
2 cups cooked, mashed pumpkin
2/3 cups water
3 1/3 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
Ā½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup pecans or walnuts, chopped
2/3 cup raisins
Cream shortening, gradually add the sugar, beating well at medium speed with an electric mixture. Add eggs, one at a time, beating well after each addition. Stir in the pumpkin and water. Combine the flour, and the next five ingredients, add to the creamed mixture. Mix well. Now fold in the nuts and raisins. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes before removing. Makes 2 loaves.
PUMPKIN BUTTER- a combination between apple butter and pumpkin pie!
6 to 6 Ā½ pounds pumpkin
3 cups packed brown sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
Quarter the pumpkin, seed. In a large pot, cook the pumpkin in a small amount of boiling water, until tender, this will take about 40 minutes. Drain the sections and scoop out the pulp. In a large mixing bowl whip the pulp until smooth using an electric mixer. Measure out 6 cups. In a large pot, combine the pulp, sugar, lemon peel and juice and the spices. Cook and stir until mixture boils. Boil a few minutes more until the mixture has the consistency of apple butter. Ladle into hot jars, leaving Ā½ inch space. Seal, then process in a boiling water bath for 10 minutes. Will make 4 pints.
And be sure not to forget the pumpkin seeds!
ROASTED AND SALTED PUMPKIN SEEDS
1 quart water
2 tablespoons salt
2 cups pumpkin seeds
1 tablespoon unsalted butter
Preheat your oven to 350. Bring the water and salt to a boil. Add the seeds and boil for 10 to 15 minutes. Drain well on paper towels. Combine the seeds and butter in a roasting pan or dish and toss until the butter is melted and the seeds are evenly coated.
Roast for 25 to 30 minutes, or until the seeds are crisp and golden, make sure to stir these often.
Cool the seeds, then pack them in an airtight container.
Also, you can store whole pumpkins in a cool, dark place for the winter. Make sure to check on them regularly for spoilage.
Try pumpkins this year for something other than a decoration for Halloween!
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