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Autumn not only signals the arrival of chilly weather and falling leaves, but big orange pumpkins also come to mind. Members of the gourd family, pumpkins have been around, for almost 10,000 years. It is believed that they originated in tropical America, where several varieties were raised by the Indians. This week we will look at ways to can and freeze pumpkin as well as some favorite recipes.
Pumpkin, Cubed
Wash pumpkin, remove seeds, and pare. fcut into one inch cubes. Add just enough water to cover, bring to boil.
In glass jars - pack hot cubes to one half inch of top. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts. Cover with hot cooking liquid, leaving 1/2 inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240 degree F). Pint jars - 55 minutes and Quart jars - 90 minutes. As soon as you remove jars from canner, complete seals if necessary.
Pumpkin, Strained
Wash pumpkin, remove seeds, and pare. Cut into one inch cubes. Steam until tender, about 25 minutes. Put through food mill or strainer. Simmer until heated through; stir to keep pumpkin from sticking to pan.
In Glass jars - pack hot to 1/2 inch of top. Add no liquid or salt. Adjust jar lids. Process at 10 pounds pressure (240 degrees F). Pint jars - 65 minutes and Quart jars - 80 minutes. As soon as you remove jars from canner, complete seals if necessary.
Freezing Pumpkin
Select mature fine textured pumpkin. Wash, cut into quarters or smaller pieces; remove seed. Cook pumpkin pieces until soft in boiling water, steam, in a pressure cooker, or in the oven. Remove pulp from rind; mash or press through a sieve. To cool, place pan containing pumpkin in cold water, stir occasionally. Pack into containers; leaving 1/2 inch head space. Seal and freeze.
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