We have had a nice warm spell recently which has led to lots and lots of planting in the garden and lovely days outside. Today is cold and so I have some time to catch up on some blogging and fill you all in on my adventures!
The warm weather means my last giant pumpkin was starting to turn. I had grown quite fond of this not so little guy on the counter (mainly because he disguised my inability to tidy and I could hide clutter behind him!) but I could not allow him to spoil so preserved he must be!! Normally you would preserve your vegetables when they are at perfect ripeness but I like to have one fresh just in case.
I diced up the pumpkin and set the seeds to dry in the sun. It probably won’t be long until I can plant these seeds and watch the little babies grow. It will be very satisfying having something grow from a seed I have saved as it is one step closer to being more self reliant.
*Tip* Save your seeds in paper envelopes as plastic sweats and creates a humid environment where mould will grow. I lost a lot of seeds this way.
After dicing the pumpkin I cooked it until just tender and then spooned it and the liquid into my fowlers vacola jars that I had been sterilizing in the oven and made sure I had removed all the air bubbles. I then processed them in the Pressure canner at 10 pounds pressure for 1.5 hours.
After processing I removed the jars to let them finish cooling before storing in my preserving cupboard.
I got about 4 jars and had enough pumpkin left over for a couple of loaves of pumpkin bread which is amazingly delicious!
3 1/3 cups flour
1 tsp pumpkin pie spice
1 tsp ground nutmeg
2 tbsp cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
2 2/3 cups sugar
2/3 cup butter
30 oz can of pumpkin
2/3 cups water
Preheat oven to 175°
In a large bowl, combine all the dry ingredients; flour, pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt. Sift together than set aside.
cream together the softened butter and sugar until well combined. Add the eggs one at a time and then the pumpkin. Once mixed together, add the dry ingredients slowly alternating with the water.
Place mixture into 2 large (or 4 small) cake pans that have been greased or lined. Bake for an hour or until a knife comes out clean
Let cool on a baking rack then store in an air tight bag, or freeze in freezer paper and then an air tight bag.