Can you believe I still have pumpkins. Maybe next year I will just plant one or two vines. Come to think of it last year I only planted two. Jeez! I already have pumpkin in the jars still so I decided to just bake these and freeze the pulp. A good project cooking slowly in a slow oven on a snowy day.
I put it in sandwich size plastic storage containers and froze the over night. This pulp will make great pies, muffins and cakes.
The rinds went to the chickens.
Why did I freeze them into sandwich size containers? Because they will fit perfectly into quart vacuum bags when removed. Then when they go into the freezer they stack great!
Why did I freeze them into sandwich size containers? Because they will fit perfectly into quart vacuum bags when removed. Then when they go into the freezer they stack great!
The seeds were toasted in the oven as a snack food with a little olive oil and sea salt .
My grandson Hank adores these !
And I save a few out of this batch for seeds to plant. I still have more to process so I will continue to save a few out of each batch. More of that unconventional seed saving : )
Blessings from The Holler
The Canned Quilter
Pumpkin seeds are so good! Glad to see that you made it through the storm ok.
ReplyDeleteIt is still snowing this Wednesday morning. We have lost power a time or two. It is a super wet and heavy snow and is playing havoc with power lines. We are all safe and warm though.
DeleteHi there! I grew pumpkins for the first time last year and loved it. I store mine in the exact same manner. It simply works the best for me.
ReplyDeleteHave a great day!
My favorite...pumpkin pie.
ReplyDeleteAmazing how long your garden has grown with unconventional seed saving. I would be proud of the unconventional ways.
It is amazing the things you can do so simply. I think the younger group sometimes have to make things so hard for themselves. Gosh our forefathers survived with 40 acres and a mule : )
DeleteThis year I found that it was much easier, faster, and better tasting for me to cut my pumpkins in 4 or 5 pieces and cook then in a pressure cooker for about 5 minutes. When I bake them, it alters the flavor of the pumpkin in a way Im not fond of. I also experimented and dehydrated my pumpkin puree for the first time this year. It worked GREAT! I had to make sure it re-hydrated ok so a couple days later, I made a pumpkin pie with it and it all worked out beautifully!
ReplyDeleteIm always trying to figure out ways to store stuff without having to put everything in the freezer, so this worked wonderfully for me. I was thrilled to find 2 new fast & easy ways to store my pumpkin.
Im pretty new to your blog.. Do you dehydrate anything?
I dehydrate a great deal but have never done pumpkin. I have already canned pumpkin in the pressure cooker and use it often. These were the pumpkins still remaining and I simply don't want them laying around all summer so decided to freeze them for predominantly muffins.
DeletePerfect timing, your post this morning ;) I have just two Long Island Cheese pumpkins left from last year and need to get them cooked up. It will be nice to have the oven going and pumpkins cooking....glad you are safe and warm ;) We are, too!
ReplyDeleteUs too! We have about a dozen or so left and I've been making pumpkin "everything" all winter long. They are just barely beginning to soften and turn bad. So... since I too still have a bunch of canned on the shelf, we've been chopping them up each day for the milking time treat for the cow! She loves them. No waste around here!
ReplyDeleteI must tell you, after reading some of your blog, I made another seed order to Baker Creek Heirloom. I have some of these pumpkin seeds ordered, along with several other veggies that you have featured in your blog. We are just getting into the heirloom veggies and look forward to saving our own seeds.
ReplyDelete