Pumpkin is getting a bad rap these days with everything being "pumpkin spiced'. Personally, I love everything about pumpkin spice - but that's because I'm #basic. At least when it comes to pumpkin spiced lattes.
I have never met a person who doesn't think pumpkin is an icon of fall. Pumpkins are symbols of Halloween with their artful carved faces. Their rich warm orange color mirrors the changing leaves of the trees and sets the mood for Thanksgiving.
And not to forget the best, they are the staple of pumpkin pie (obvs). Who isn't excited about pumpkin pie?!?!
Will loves to grow pumpkins. With their long curly vines, huge leaves and delicate flowers and getting to watch the fruit take shape and develop colour, it is very gratifying gardening.
We grow pumpkins every time we have a garden.
We grew multiple varieties this year, but I lost track of which pumpkin came from which, so .... whoops!
But more to the point of this tale .....
What to know about processing pumpkin:
It is not recommended to can pumpkin puree. This is the article I read when I was looking for processing times: Click here. Pumpkin puree is too thick for the steam to penetrate and kill the botulism. Other purees are not as thick (such as apple sauce) and are fine to can. Always find a recipe and follow the instructions.
If you want to can pumpkin - there is an option. First, you must have a pressure canner. The method is very similar to processing potatoes. Peel and cube into 1-2" cubes. Blanche for 2 minutes. Fill hot jars and cover with blanching liquid. Process in a pressure canner at 10lbs pressure for 55 minutes (adjust for altitude and jar size). Keeping them in cube form allows circulation in the jar, and all bad bacteria to be killed.
I like pumpkin puree, so I choose to freeze it.
And there you have it friends.
Fondly,
Mrs B
Social Media Links:
Facebook: charity.gruenwald
Twitter: @cgruenwald
Instagram: nicaoidh77
Pinterest: nicaoidh77
Snapchat: MrsBeekeeper
I have never met a person who doesn't think pumpkin is an icon of fall. Pumpkins are symbols of Halloween with their artful carved faces. Their rich warm orange color mirrors the changing leaves of the trees and sets the mood for Thanksgiving.
And not to forget the best, they are the staple of pumpkin pie (obvs). Who isn't excited about pumpkin pie?!?!
Will loves to grow pumpkins. With their long curly vines, huge leaves and delicate flowers and getting to watch the fruit take shape and develop colour, it is very gratifying gardening.
We grow pumpkins every time we have a garden.
We grew multiple varieties this year, but I lost track of which pumpkin came from which, so .... whoops!
But more to the point of this tale .....
What to know about processing pumpkin:
It is not recommended to can pumpkin puree. This is the article I read when I was looking for processing times: Click here. Pumpkin puree is too thick for the steam to penetrate and kill the botulism. Other purees are not as thick (such as apple sauce) and are fine to can. Always find a recipe and follow the instructions.
If you want to can pumpkin - there is an option. First, you must have a pressure canner. The method is very similar to processing potatoes. Peel and cube into 1-2" cubes. Blanche for 2 minutes. Fill hot jars and cover with blanching liquid. Process in a pressure canner at 10lbs pressure for 55 minutes (adjust for altitude and jar size). Keeping them in cube form allows circulation in the jar, and all bad bacteria to be killed.
I like pumpkin puree, so I choose to freeze it.
And there you have it friends.
Fondly,
Mrs B
Social Media Links:
Facebook: charity.gruenwald
Twitter: @cgruenwald
Instagram: nicaoidh77
Pinterest: nicaoidh77
Snapchat: MrsBeekeeper
I love it! I too like the pumpkin spices. I think it is because it bring with it the idea of the season. #basic is also good. It is the backbone and staple of who we are, something to build on. Rock on lady you are doing awesome things.
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