How to Roast a Pumpkin to Make Canned Pumpkin

Tiffany Bannworth

By
@MissAnubis

This is a really cost effective way to make prepared pumpkin for autumn.

I ended up with 8 jars of pumpkin for $3.50, the price of the pumpkin.

I leave it unseasoned so that it may be utilized in whatever recipe you see fit.


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Comments:

Serves:

6-8 jars

Prep:

20 Min

Cook:

40 Min

Ingredients

1
whole pumpkin
vegetable/canola oil
water

Directions Step-By-Step

1
Cut your pumpkin into sections. Remove the seeds and scrape the insides.
2
Rub the inside of the pumpkin with oil. Then place in a high lipped pan for the oven INSIDE FACE DOWN.
3
Then pour about 2-4 cups of water into the bottom of the pan. Depending on the length of your pan.
4
Cook in an oven of 450F until the outside shell looks a little wrinkled and the inside in fork soft.
5
Then allow to cool to warm. Remove the skin.
6
Keep emptying the processor into jars and refilling the same way until you are out of pumpkin.
7
I got about 6-8 spaghetti sauce sized jars from one pumpkin.
8
Can using either the pressure or water bath canning process.

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian
Other Tag: Healthy