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Post by Deleted on Oct 12, 2015 19:54:14 GMT
So I keep hearing about this Pumpkin shortage there is apparently going on- and I keep thinking- who else is roasting their pumpkins- sugar or not to make puree? After a little googling I found that one 15 ounce can of Libby's Pumpkin Puree is actually 1 and 3/4 cups of pumpkin-
Also pumpkin can be any squash- Golden Nugget works- Butternut works- I am making mine with 2 non sugar pumpkins and a butternut for good measure- I am not a pumpkin spice latte lover- but I gotta have pumpkin pie on Thanksgiving and at Christmas!
FYI- I am not canning this- too dense so not safe in my opinion- I am freezing in Ziplock and laying flat to save space..
I got the equavilants of 5 cans of puree and one baggie has a cup and a 1/4 in it-
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Post by vickilynn on Oct 12, 2015 21:05:28 GMT
I ended up with 10 winter luxury pumpkins. Not enough for our use. We use a lot. So, I'm buying canned every week until the stores sell out. I hear they will be running out soon. Winter squash did not do well at all, being drowned several times this summer. I also freeze pumpkin puree. I have to have pumpkin soup and muffins.
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Post by jamiecatheryn on Oct 13, 2015 15:49:06 GMT
There's a local farm with $1.25 each pie pumpkins. I'd either try to store them in the attic or can them chunked if I go buy a load of them.
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Post by horseyrider on Oct 13, 2015 21:51:49 GMT
I picked up five pie pumpkins at the local pumpkin and squash place. Two bucks apiece and with that I'm done. I'll keep them in the root cellar and roast at random through the winter. I grew some awesome butternuts this summer and I like the flavor and texture of these better. The variety is Butterbush, an open pollinated variety that grows smallish squash on relatively short vines. So! GOOD!
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Post by paquebot on Oct 14, 2015 2:35:42 GMT
I'll say that it doesn't matter which pumpkin you use for puree as long as it is any proper pumpkin or butternut-type squash. Main difference in types is that some do not have strings. If pressed through a chinois, the stringy ones are the same as those which don't have strings. There may be some differences in taste until the pie spices are added. Then they all taste the same. I've done that with a very thick but stringy pumpkin and butternut squash. Two pies side-by-side and can't tell that they are two different bases.
Martin
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Post by barefootfarmer on Oct 14, 2015 2:56:51 GMT
I roast and puree my pumpkins and squash. Then I pre-measure the amounts needed for my favorite pumpkin recipes and freeze them labeled. I made pumpkin scones over the weekend from last year's puree. I calculated nicely, because I'm down to one last pint container. And I've got a bajillion cinnamon girl pumpkins ready to be roasted down for this year.
I haven't heard of a shortage, by the way. But there was one a year or two ago.
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Post by moldy on Oct 14, 2015 20:04:31 GMT
DH planted the pumpkins, and we ended up with Connecticut field and Atlantic giant pumpkins. My favorite is Long Island Cheese - just a really pretty pumpkin with lots of good sweet flavor. I can some in chunks every year, as well as pumpkin butter and last year I dehydrated some. Might have to try that just to see how it works.
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