Wednesday, November 17, 2010

Pumpkin Preservation

All I want for Christmas is a pressure cooker. We have three freezers in this house, two attached to refrigerators and one deep freeze. They are all full and the majority of the contents are vegetables. It's been a bountiful year and for this I am very thankful, but I could remedy part of this full freezer problem if only I had a pressure cooker to preserve more of the bounty. Until then, I shall continue cooking and eating.

This fall I had fun at the pumpkin patch picking one of each different kind of pumpkin for my decorating and culinary delight.
After serving their decorating purposes, they are now ready for my culinary purposes. Must cook and freeze them for really great pumpkin treats all year long.

Step one: Cut open pumpkins and remove the insides.

Step two: Place open side down on a baking sheet and slide into the oven.

Roast those suckers until they are nice and soft. I added a bit of water to the pan to help with a bit of steaming action and to keep them from burning on the pan.

See how the skin just bubbles up as the flesh becomes nice and soft and begins to cave in?
Just peel away the skin and save the super nutritious flesh. 

Mashed up and packed away into freezer containers. Properly labeled and dated and into the deep freeze they go!


  1. I just made a pumpkin pie last week from a sugar pumpkin! It was my first one, and it was soooo good!

  2. In the event of a natural disaster or uprising among grocery stores everywhere, I maintain the safest, best-stocked home is yours, Panda!