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.

Water Bath Canners and canning Tomatoes

This time, I would like to show you how to use a Water Bath Canner for canning tomatoes. I have two different types of Water Bath Canners I would like to show you. The blue Water Bath Canner has a round tray in the bottom and holds up to 4-quart jars. My big silver Water bath Canner has a rack inside that holds up to 7-quart jars. Either Water Bath Canner will do depending on how many jars you have to can at the time. Today I will be using the blue Water Bath Canner because I have only 4 quarts of tomatoes to can. Before you begin always wash your canning jars with hot soapy water. Next rub your finger around the tops of your jars to check for any cracks or chips. Never use jars that have chips or cracks because they will not seal correctly.

The first thing I will show you is how to juice tomatoes.

1.       Take your tomatoes and wash any dirt off them.

2.       Core the tomatoes and cut up into four to six pieces and place into a large kettle.

3.       Boil the tomatoes until they are soft.

4.       Pour into a food processor or food mill and squeeze out the juice leaving the seeds and skins behind.

5.       Pour juice into quart or pint jars leaving ½ inch of space from the top of the jars.

6.       For quart jars add 1 teaspoon of lemon juice and ½ to 1 teaspoon of canning salt to each jar. For pint jars add ½ teaspoon of lemon juice and ¼ to ½ teaspoon of canning salt to each jar.

7.       Boil your lids and screw on covers very tight.

8.       Place jars in Water Bath Canner and make sure the water is covering your jars at least ½ inch.

9.       Boil your quart jars for 15 minutes and pint jars for 10 minutes.

10.   Lift jars out with can lifter and let stand for 24 hours before removing covers.  Listen for the popping sound, this will tell you that your jars are sealing. Before storing away, press down on lids to make sure they have sealed correctly. If they pop they have not sealed correctly, put in refrigerator and use or try to use a new lid and can the juice over again.

11.   Label and date your jars with a permanent marker.

Next I will show you how to can tomato pieces or chunks.

1.       Take your tomatoes and wash any dirt off them.

2.       Take a big kettle and bring your water to almost a boil. Place your whole tomatoes in the water.

3.       Watch your tomatoes until the skins start to crack or peel away. Place the tomatoes in a bowl of ice water to cool down.

4.       When the tomatoes are cool enough to handle just peel away the skin. Cut out the core and cut into chunks or pieces and place directly into your clean jars.

5.       Fill your jars with only tomato pieces or chunks and fill to ½ inch from top of jars. Do not need to add any juice or water.  Just add 1 teaspoon of lemon juice and ½ to 1 teaspoon of canning salt to each quart jar. For pint jars add ½ teaspoon of lemon juice and ¼ to ½ teaspoons of canning salt to each jar

6.       Boil your lids and screw on cover very tightly.

7.       Place your jars in your Water Bath Canner and make sure the water covers the jars by at least ½ inch.

8.       Boil your quarts jars for 15 minutes and pint jars for 10 minutes.

9.       Lift your jars out with a can lifter and let stand for 24 hours. Listen for popping sound, this will tell you your jars are sealing. After 24-hours check to make sure your jars have sealed correctly. Press down of the lid, if it pops it did not seal correctly. Place in refrigerator and use or try a new lid and re-can the tomatoes ever again.

10.   Label and date your tomatoes with a permanent marker.

Water Bath Canning is easy and a nice way to preserve your fruits and tomatoes. Having fresh canned food all winter long is another way I save on my food bill. My whole family loves the fresh fruits and vegetables that I can every year. Yes, canning takes a little time but the benefits are well worth it. Knowing what is in my food and that I grew it myself makes me feel like I’m doing something good for my family. Using a Water Bath Canner or a Pressure Canner is a great way to have fresh fruits and vegetables year round. Have fun canning from Suzie Homemaker.