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