Pumpkin

 Ever wonder about canning your own pumpkin?  Well, wonder no more.  We waited a bit too long for the pumpkins to go on sale so we ended up with some pie pumpkins and some carving pumpkins.  You want the pie ones because there is more flavor in them.  They are a much more dense and firm pumpkin than the carving ones.  You can also see the color variation between the 2.  Next year on the day after halloween it is time to snatch up the good deals on the left over pumpkins.  I guess the stores figure that no one is using them for their thanksgiving meals?  Lesson learned.  It still worked out just fine with the mixed variety.  It could have used a bit stronger of a flavor, but it is nothing horrible or even close to it. The hardest part about canning it is getting the skin off.  Some websites suggested steaming them in the microwave.  Well, that took just too long and the pumpkins turned to mush and remember that they still have to get cooked for 75-90 minutes in the pressure canner so it just wasn't a good idea plus it didn't make the removal any easier.  It is easier to get the skin off after you have cut it into strips.  Have a friend come over and you can suffer through getting carpal tunnel from the process together. :0)

Here are some things you can do with your pumpkin.  If you want to make pies, you need to drain off the liquid and use your handy hand blender.  1 Quart drained will make 1 pie.  This was a bit surprising to me because I figured it would only take a pint.  If you want to make pancakes, this time keep your liquid when you puree and just make your normal recipe and substitute for the liquid. My friend made cookies with the more liquid puree and they were perfect, so you will just have to experiment.  It worked out to be 20 cents or so per jar of pumpkin, not including the jars.  Hunt around thrift stores, hit up old ladies and check online for people looking to unload their canning jars.  If you have to buy them from the store, stuffmart is by far your cheapest option by dollars!  Happy canning.