VIEWS: 20 PAGES: 1 POSTED ON: 11/16/2009
Canned Pumpkin for Pumpkin Pie In my opinion, Much better than the store pumpkin. Ingredents One or Two Pumpkins, But this depends on Size and how much you wish to make. Preparation First, Clean out the Inside of the pumpkin, removing all the pulp and seeds, as if your making a halloween pumpkin. Now cut the remaining outer wall into smaller sized chunks and remove the outer orange peel and discard it. Place these smaller chunks, a bit at a time, into a Food Processor or Blender and Process them into a smooth puree. Pour off into another container and start over. Repeat this process until you have the amount of Pumpkin puree that you want. DO NOT add any Spices to this mixture. Next, Put about ¼ cup of water into a large pot and bring it to a boil, Now add this Puree and stir regularly until it returns to a boil. Than turn it down to Simmer and cook for at least one hour, stirring it about every 5 minutes to prevent burning. Note: For a Normal size pumpkin pie, I recommend a one pint jar. (375 mls) Or a Quart jar will make 2 pies. While this mixture is simmering, Prepare your canning Jars as normal, Cleaned and Boiled. Get your canner ready with the water boiling in it. Fill these jars with this puree, leaving about ¼ inch of air at the top. Put on the lid and ring and tighten as normal. Than place them immediately into the canner, Bring this back up to a boil and process them for about 15 minutes. Remove jars and let cool. Check all jars for a proper seal, when cooled.
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