that is just how we did ours but for me more freezer space than pantry room
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
And if he doesn't win he can send the rest to me!All this pumpkin talk is making me hungry! I've only done squash soup or roasted butternut squash. I guess it turned out ok...that was back in single days. I didn't die.
Hubby has been cooking chili since yesterday. He has a race this weekend that is also the guys' chili cook-off. He won 2 years ago but lost last year and that didn't sit well. My concern is he cooked the chili the last 2 years for a looong time...went over the entire weekend. He was done yesterday's in just 3/4 of the day. So....not sure this will be a winner either. He usually gets really fancy but I know this one was only chuck roast, 50 million types of beans, two grocery bags worth of spices and 2 different types of beer. We have the Dogfish Head brewery here, so he only uses that beer. I tasted it...was good but salty to me. I kept my mouth shut as I said this last year and he got HIGHLY offended (and oh look...he lost). I'll find out later tonight what happens.
Lol I wish that too! I have two big african trees a mango tree and a coconut tree on my back fence right now. FaithI sure wish I could hand you my chain saw through the computer.![]()
Be careful the food police might attack you.I peel and clean then cop into 1 inch pieces. I add water to the pot to keep pumpkin from sticking and boil or steam until tender. I then mash the pulp and juices slightly while hot and load in sterile quart jars, add 1 tsp canning salt and pressure cook 90 minutes at 10 pounds of pressure. (Or you could water bath the jars for 40 minutes.) I cook the pumpkin in big stew pots that hold 3.5 gallons of pumpkin each. The sealed jars can keep several years stored in the dark pantry. Each qt jar makes two pie recipes. We eat a lot of pumpkin!