Comments on: Play it Again: Canning Pumpkins

By: Pumpkin Pie Casserole: An Autumn Comfort Food | Keeper of the Home

Pumpkin Pie Casserole: An Autumn Comfort Food | Keeper of the Home — Tue, 01 Nov 2011 10:02:49 +0000

[...] cups pumpkin puree (I recommend using fresh over [...]

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Mon, 10 Oct 2011 16:16:24 +0000

@Shiloh, One of the keys is making sure that you don't fill the jars too fill, because it will expand in the freezer. Instead of just a 1/2 inch or inch (like you would do when canning) there should be more like several inches. It also helps if the pumpkin puree is cooled off quite a bit before putting it in, so there's no sudden hot/cold issue that could cause a small fracture in the jars.

By: Shiloh

Shiloh — Sun, 09 Oct 2011 22:39:17 +0000

I have had bad experiences in the past with glass busting in the freezer, what do you do to keep this from happening?

By: BillyFox

BillyFox — Fri, 01 Apr 2011 14:00:08 +0000

Thanks for the info. Very good post!

By: Thanksgiving Menu and Tidbits | The Cardamom's Pod

Thanksgiving Menu and Tidbits | The Cardamom's Pod — Thu, 18 Nov 2010 16:28:45 +0000

[...] years we start ahead of time and make our own pumpkin puree from pumpkins – check out the tip Keeper Of The Home for getting pumpkin puree to the perfect texture without cooking it down. We make a minimum of 8 [...]

By: Susanna

Susanna — Thu, 18 Nov 2010 13:59:59 +0000

I discovered that you can cook the WHOLE pumpkin and then once it's cooked, you cut it in half, de-seed, and peel. I find this much easier. (This is how I cook all winter squash .) Also, I pureed mine with a stick blender and there was little to no extra water to strain. So it was a pretty short process.

By: Healthy, Whole Grain Pumpkin Pie Recipe

Healthy, Whole Grain Pumpkin Pie Recipe — Tue, 16 Nov 2010 12:03:19 +0000

[...] fall, I dedicate one day to take quite a few organic pumpkins, cut and de-seed them, bake them, and then make puree. I take my pumpkin puree and .... I just screw on lids, label them and stick them in the freezer, rather than messing around with [...]

By: Aimee Gagnon

Aimee Gagnon — Mon, 20 Sep 2010 14:41:47 +0000

Interesting, I always pressure can my pumpkin puree. We haven't had any spoilage yet. I love canning my own pumpkins.

By: Exact Bags

Exact Bags — Tue, 31 Aug 2010 07:06:03 +0000

I wanted to thank you for this great read!! I definitely enjoyed every little bit of it. I have you bookmarked to check out new stuff on your post.

By: sheri

sheri — Sat, 14 Nov 2009 04:55:03 +0000

We have been canning pumple...pumpkin apple butter. It is scrumptious! My husband bought a jar about 15 years ago at a steam show we were at in PA. He said you have to make some of this. So, I do. It is really easy if you want to have the end result. Yummy.
I use 20 cups of pureed pumpkin
9 cups of applesauce
5- 8 cups of brown sugar or sweetener of choice
8T. cinnamon
3T. ginger
1-2 t. cloves
2 T. lemon juice
Mix together thoroughly and let stand 8-10 hours. Then heat up slowly to prevent sticking in a heavy bottom pot. Place in jars and can for 10 minutes in a water bath. Especially yummy on homemade bread and swell on saltines.