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Pumpkin Puree

by on October 31, 2011 in Canning October 31, 2011 Canning
See post on Deana@CountryMomCooks’s site!
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Level: Easy

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Description

Have your pumpkin and eat it too.

Ingredients

  • 1 whole Pumpkin
  • 2 cups Water

Preparation

Wash pumpkin and cut out top. Clean out the seeds and gunk. Use an ice cream scoop to scrape out the meat. Boil with 2 cups of water (or more depending on the size of your pot, just be careful not to put too much because the pumpkin will let go of a lot of its own water).

Cook for 1 hour or until reduced and thickened. 16 cups of raw pumpkin will make 4 Ball freezer cans. Puree is good for making pies, cakes, breads and soups.

While puree cooks, carve that pumpkin.

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