"Putting up Pumpkin"

 Its no secret that I commit Jackocide every Halloween with our left over pumpkin.  I take the the jack-o-lantern from the big night and cut it into cubes to either roast or steam.  I tend to use the roasted pumpkin for making soups, the steamed for breads and cakes.  Note these are not "canned" in the traditional sense, but rather prepared and stored in the refrigerator where they are good about 6 months.

I typically start by taking the pumpkin and cutting it into strips that I then slice off the outer skin and cube the remaining pieces to about 1" squares.  The cubes can then be roasted or steamed.

Roasting method is stupid easy.  Line a sheet pan with foil to make clean up easier, spray it with non-stick spray and put the pumpkin on in a single layer.   Roast at 425F for 15-20 minutes until fork tender AND starting to darken on the corners.  Immediately transfer the pumpkin to a food processor and blitz until it is a fine puree.  Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for soups.

Steamed method is equally easy to do.  In a large stock pot add prepared pumpkin and fill to within 2" of top of pot.  Add 2 cups water.  Bring to boil then reduce to simmer.  Cover and let it steam cook until until the largest pieces at top of the pot are fork tender, about 20 minutes.  Remove steamed pumpkin  with a slotted spoon or spider and add to a food processor.  Process until puree is smooth. Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for cakes and breads.  

Again, these put up pumpkins are not canned in the traditional sense of a steam bath after bottling.  They are NOT meant to be stored at room temp in a pantry.  If you want to store in a pantry with a longer shelf life check google how to steam pumpkin for canning.  This method is to be refrigerated and used within 3-6 months.

Roasted Pumpkin Puree

Pure pumpkin flavor and you control the salt level.  Its also making the most of  your pumpkins after you carve them for jack-o-lanterns.  Quite easy and very nutritious. All the fiber and no fillers (some brands use cheap squash to keep the cost of their puree down) or nasty additives.  This puree can be used interchangeably with the canned stuff cup for cup. Sounds like a win to me.

As this is a low acid, low salt recipe you do need to do a water bath to ensure your puree is safe to store and consume down the road.

Roast Pumpkin Puree

• 3 medium (3 lb +/-) cinderella pumpkins
• cooking oil spray
• salt
• Boiling water

Cut pumpkin in to 1-2" wide strips along the circumference.  Trim off the outer shell leaving only the pulp. Cut into 1' cubes.  Spritz your baking sheet with cooking oil spray, add pumpkin in a single layer.

Heat oven to 350F, use convection cycle if you have it for more even roasting.  Roast 45-60 minutes until the largest pieces are fork tender and break easily when pierced with a fork.

In large blender jar add 4-5 c roasted pumpkin.  Add 1/2C boiling water and 1/2t salt.  Blitz on puree until smooth, add more water if needed to get the right consistency so it all blends.  Pour into sterile canning jars, filling to within 1/2" of top of jar.  Loosely place on lid and sealing ring.  Repeat until all pumpkin has been pureed.

Place jars in water bath and simmer in boiling water that comes within an inch of the top of the jars.  Treat for 60 minutes.  Remove jars from boiling water bath and screw lids down tight.  Make sure the lids "pop" to guarantee a good safe seal  Cool completely. Store in fridge for up to a year, 6 months in a cool dark place.

Pumpkin Harvest Bread

Jack-o-cide: the annihilation of ones jack-o-lantern for the sake of baking and cooking. Every year I commit that heinous crime and love the end results for months afterwards by pureeing then canning the resulting glorious orange pulp. No fava bean jokes...please.

This recipe came about as I love pumpkin bread, but have tired over the basic stuff. The addition of cranberry's add a tart tang. The dried blueberry add a nice sweet chew and added texture contrast to the walnuts. Its all the best of fall in one pumpkin bread, how can anyone go wrong with that I ask.

This recipe makes 3 healthy sized loaves. You can either give one as a gift to a deserving neighbor, pass along as holiday gifts or even freeze ahead for the days you crave a little pumpkin bread. No matter what you do with the extra its all good.

Pumpkin Harvest Bread

• 3 cups flour
• 1 t salt
• 2 t baking soda
• 1 t baking powder
• 2 c pumpkin puree
• 2 c sugar
• 1 c vegetable oil
• 4 eggs beaten
• 1/2 c milk
• 1 t cinnamon
• 1/2 t nutmeg
• 1/2 t allspice
• 2 c fresh or frozen cranberry
• 1 c dried blueberry
• 1 c chopped walnuts

Preheat oven to 350F

Sift together flour, soda and powder. Set aside.

In large mixing bowl add pumpkin, oil, milk, eggs, sugar and spices and mix well. Slowly incorporate flour until just mixed. (Over mixing causes the bread to night rise as well and have a tough texture). Fold in cranberry, dried blueberry and walnuts.

Spray bread pans with cooking spray. Divide mixture evenly between the bread pans. Bake 50-60 minutes until toothpick inserted in center comes out clean.

The one thing I can't stress enough is from trial and error and it involves filling the pans. Over filling you run the risk of the batter rising out of the pan and into the oven. If it doesn't run over by the time you get the center cooked your edges are starting to burn. No more than 2/3 full on a pan if you want good consistent results.