Welcome to Pumpkin Week! With all the great pumpkin recipes I’ll be sharing this week, I thought it would be helpful to show you an easy way to turn fresh pumpkins into pumpkin puree for your cakes, muffins, pies and more!
You may have heard that the nearly year-long canned pumpkin shortage is over, but that doesn’t mean that you need to rush out to the store to buy up a pantry full of this canned “superfood.” Making it yourself is super easy!
edit: This is perfect for putting in the fridge or in the freezer (that way I’ll still have pumpkin for pumpkin pie in November and December). You probably could can it as well, I just haven’t had any experience with canning… yet! I hope to soon! : )
Make sure to come back tomorrow morning when I make something YUMMY with this fresh pumpkin!
Comments & Reviews
SharleneT says
Oh, wow, this is soooo solar cooking adaptable… thanks for sharing… so you put it in the refrigerator not the freezer, or canning hot water bath? just askin’ for folks with small refrigerators…
Carolina says
I haven’t had any experience with canning, so I have no idea… I’m hoping to get into canning soon. : )
Regina says
Thanks for this tutorial! I prefer steaming my pumpkin and just mashing it in my mixer (like you would do to mashed potatoes), but it’s fun to see how others do it. 🙂
For those curious about actually canning it, I looked it up in a Betty Crocker cookbook I have and it says that pumpkin is not safe for home canning–I haven’t explored why that would be, but I’ll take Betty’s word on it.
Sandy says
Home canning pumpkin is not recommended because pumpkin is so dense that it does not heat all the way through in a jar thus creating a potential botulism issue.
FREEZING is the safest way to handle home grown pumpkin preserving,.
Carolina says
Good to know! This method is for freezing pumpkin. 😉
julia says
love pumpkin thanks it should taste better this way too