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the size, until it is tender and begins to fall apart. Scrape the pulp from the shell and press through a strainer or puree in a blender. The cook pumpkin is used in recipes. Canned pumpkin may be substituted.
To Preserve Pumpkin: Pumpkin is a low-acid vegetable and must be processed in a pressure canner or frozen.
Pumpkin (Canning)
Wash firm, fully ripe pumpkin. Cut into large pieces. Discard seeds. Steam or bake until tender. Scoop out pulp. Put through sieve or food mill. Add boiling water to make pulp a little thinner than needed for pies. Pour, hot, into hot jars, leaving 1-inch head space. Add 1 teaspoon salt to each quart. Adjust caps. Process pints 1 hours and 5 minutes, quarts 1 hours and 20 minutes, at 10 pounds pressure.
Pumpkin (Freezing)
Pick at optimum maturity, indicated by good color and stem that breaks loose easily. Wash thoroughly, peel, remove seeds, cut into sections, steam until soft, put through a food mill, and add one part sugar to six parts puree. Cool and package same as pureed sweet potatoes (sugar may be omitted).
Golden Pumpkin Muffins
2 cups packaged biscuit mix
1/2 cup sugar
1/4 teaspoon cloves
1/2 teaspoon ginger
3/4 teaspoon cinnamon
3/4 cup milk
1/2 cup canned pumpkin
1 egg, beaten
2 tablespoons oil
In bowl, combine dry ingredients thoroughly. In another bowl, combine remaining ingredients. Stir into dry ingredients until blended. Fill greased
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