Friday, November 07, 2008
Pumpkin Prep. 101
Jordan brought this amazing squash home a few days ago. She paid 3 dollars for it. It weighed in at 20 pounds. I cleaned the seeds out. Chopped it in wedges, roasted it for about 45 minutes. Let it cool down in the oven until it was cool enough to handle without potholders. Quickly removed the lovely dark red shell, and chopped the flesh into chunks. I put it though my food grinder on coarse grind and in just about 15 minutes I had 12 cups of pumpkin puree. I go through dozens of batches of Pumpkin Chocolate Chip Cookies in a given year. This batch should last me about 6 months. When I make the next batch I will post about it.
Here is one of the reasons I like to Preserve food.
We have responsibility to do our part in living within our means, and using what God has given us to our best ability. And it is so fun!