*Gifted* with a 61 lb pumpkin...

G

Glennis

Well-known member
I don't get to post a lot when my work year is going on, but I try to keep up with things as best I can.

I was "gifted" with the pumpkin the kids used for their "guess the weight" contest. It's 61 pounds. I'm hearing Harry Chapin in my head (60-thousand pounds...of bananas...). That's a LOT of pumpkin.

Does anyone have a really good idea of cooking parts of this baby down? Roasting?? And if anyone has canning instructions, bring it on! I have a pressure canner, so that's a probability.

Are there such things as pumpkin pickles?? LOL!

Thanks in advance...you folks are THE best!

Pat-NoCal...I just bought the burr grinder you recommended way back at post 288. It sounds exactly perfect!

 
Glennis, Dawn_MO bakes fresh pumpkins for puree. I'm not sure about this mutant one, though.

Maybe she can think how to deal with this monster.

 
Hi Glennis, according to all of my canning books,

pumpkin puree is best frozen. That is how I have always done it. The Ball Canning Book recommends freezing or drying pumpkin or winter squash. It states to choose a fleshy variety. Wash, peel and remove fibers and seends. Cut into small thin strips. Steam blanch 2-3 minutesor until tender. Dry at 125 degrees until brittle. Use in pies and baked goods. Water content 90%.
I just cook it until it is tender, then I puree it and freeze it in quart zip loc bags. It keeps really well like that. Good luck with that monster!

 
I'd cook a small bit first to see if taste good enough to warrant all the work. Also...

you can give lots away.

 
Thanks so much...->

It's very LARGE but not as bad as the one they had last year...90#. I had to pass on that behemoth.
I was hoping to can as freezer space is at a premium. Perhaps it's time to inventory and purge anyway. LUISA - Thanks for that thought. Good grief. I can just imagine 30# of icky puree...NO!!

My action plan is to hit it with a sledge (crack it); retrieve seeds for roasting; and roast hunks of it to concentrate the flavor. I may have a go at canning anyway. I think it's 55 minutes at 10# for pints, a little more for quarts - if the flesh is worth it.

You folks are fabulous!!

 
Pumpkin Pickles:

Sweet Pumpkin Pickles Recipe

3 pints

6 cups prepared pumpkin
2 cups white vinegar
2 cups sugar
2 cinnamon sticks (large & whole)
Prepare pumpkin by peeling, cubing into 3/4 inch chunks and discarding seeds and inner pulp.
Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.
Simmer vinegar, sugar and cinnamon for 15 minutes.
Add pumpkin and simmer 3 minutes.
Set aside for 24 hours.
Heat and simmer 5 minutes more. Remove cinnamon sticks.
Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.
Adjust lids and process in hot water bath for 10 minutes.

 
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