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Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter. |
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Rita
Heikenfeld, CCP: Macy’s Regional Culinary Professional /
Herbalist / Author / Local TV |
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How to Preserve Pumpkins |
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Preparing the Pumpkin: Remove the stem. If you are planning to roast the seeds smash the pumpkin against a hard surface to break it open. If not, cut it in half with a sharp knife. Scoop out the seeds and scrape away all of the stringy mass. Cooking the Pumpkin: Cut the pumpkin into large chunks. Rinse in cold water. Place the pieces in a large pot with a cup of water. The water does not need to cover the pieces. Cover the pot and boil for 20 minutes or until tender, or stem for 10-12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander. Oven Method - Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin, cut side down, on a large cookie sheet. Bake at 350 degrees for one hour or until fork tender. Microwave Method - Prepare as done above, then place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary continue cooking at 1-2 minute intervals until fork tender. Making Puree for the Freezer - When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Be careful! Put the peeled pumpkin in a food processor and puree, or sue a food mill, ricer, strainer or potato masher to form a puree. Pumpkin puree freezes well. To freeze, measure cooled puree into appropriate portions and freeze in suitable containers. Frozen pumpkin keeps for about 1 year. Use the puree as needed in the same amounts as canned pumpkin in recipes.
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