Pumpkins, Pumpkins

One last thing to can this year is my pumpkins. Today I would like to finish up with the holiday pumpkins. Don’t throw those pumpkins away. As you can see I have 5 very big pumpkins to deal with. My pumpkins were grown with seeds that were thrown in a mulch bin, so they were free. After I used them for decoration for Halloween, now I will can them and save the seeds for roasting. I will also give you some recipes for pumpkin bread and how to roast those delicious pumpkin seeds.

How to can Pumpkin

1.       Wash the pumpkins off

2.       Cut the pumpkin up into large pieces

3.       Scoop out all the pumpkin seeds and save

4.       With a large spoon scoop out excess skin

5.       Place pumpkin on baking sheets with a little water on bottom so they do not stick

6.       Place in oven at 350 degrees for about 1 hour

7.       Pumpkin is done when you can push a fork in and it come out soft

8.       Take a spoon and scrape away pumpkin from the skin

9.       Place in food mill and squeeze out excess water

Time to can the pumpkin

After washing your jars and checking for any cracks. Now it is time to fill your jars with your cooked pumpkin. Press your pumpkin in your jars to about ½ inch from the top. Boil your lids and screw on covers tightly. Place in your pressure canner at 10# of pressure. For quart jars can for 90 minutes and for pints 55 minutes.

Pumpkin seeds

Clean off excess pumpkin and place on cookie sheets to dry. I let mine dry for at least a week.  When dry melt butter and pour over your pumpkin seeds. Now salt your seeds and place under a broiler. Watch very carefully so your do not burn them. Your pumpkin seeds are done when they turn a golden brown. Place your pumpkin seeds in a sealed container when they are cooled down. Enjoy!

Pumpkin Bread

4 eggs                                      1 cup vegetable oil

2/3 cups water                         3 cups sugar

3 ½ cups flour                          2 teaspoons baking soda

½ teaspoon salt                        1 teaspoon cinnamon

1 teaspoon nutmeg                 ½ teaspoon cloves

1 teaspoon ginger

15 ounces of pumpkin puree

Now mix eggs, oil, water and sugar. Add all spices and mix well. Just add your flour and mix well. Pour into 2 greased bread tins and bake at 350 degrees for 1hour or until a tooth pick placed in center comes clean. Let cool and enjoy.

I hope you enjoy your pumpkin seeds and bread from Suzie Homemaker.