how to roast a pumpkin to make canned pumpkin

Name: How to Roast a Pumpkin to Make Canned Pumpkin
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: 1 - whole pumpkin; - vegetable/canola oil; - water

(1 RATING)

74 Pinches 2 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Sep 24, 2012

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.

Rate

prep time 20 Min

cook time 40 Min

method ---

yield 6-8 jars

Ingredients

1 - whole pumpkin
- vegetable/canola oil
- water

How To Make how to roast a pumpkin to make canned pumpkin

Step 1

Cut your pumpkin into sections. Remove the seeds and scrape the insides.

Step 2

Rub the inside of the pumpkin with oil. Then place in a high lipped pan for the oven INSIDE FACE DOWN.
Step 3

Then pour about 2-4 cups of water into the bottom of the pan. Depending on the length of your pan.
Step 4

Cook in an oven of 450F until the outside shell looks a little wrinkled and the inside in fork soft.
Step 5

Then allow to cool to warm. Remove the skin.
Step 6

Keep emptying the processor into jars and refilling the same way until you are out of pumpkin.
Step 7

I got about 6-8 spaghetti sauce sized jars from one pumpkin.
Step 8

Can using either the pressure or water bath canning process.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes