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Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is in all likelihood the most intimate edible form of this general autumn produce, notwithstanding the mild, more or less sweet flesh of fresh pumpkin makes an splendid dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to manufacture a terrifically tasty and healthful snack.

This article will talk about the procedure of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins…

For cooking, select the little ‘pie’ types, many times called sugar, cheese or milk pumpkins – the ‘jack-’o-lantern’ pumpkins are not as sweet and the flesh is tough and stringy. (If uncertain, ask your grocer to help select the proper variety.)

Always select firm, sound pumpkins that feel heavy for their size. The rind must not have any blemishes or soft spots and a 2- to 3-inch stem will have to be intact.

Fresh pumpkins may be stored in a cool, arid dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store underneath 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

How to Prepare Homemade Pumpkin Puree…

The following recipe will yield a minimum of 1-3/4 cups of puree — equivalent to 1 (15-oz.) may of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield regarding 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

1. Choose a 3 to 4 pound sugar (‘pie’) pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

2. Preheat oven to 350F (175C).

3. Just prior to baking, rinse the pumpkin beneath cold water to remove any dirt or debris from the outside of the pumpkin; wipe arid with a cloth or paper towel.

4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

8. When cool sufficient to handle, scoop the baked flesh out of each pumpkin half with a spoon.

9. Puree pumpkin in a feed processor fitted with a metal chopping blade or mash by hand.

10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep bowl. Let drain, stirring now and then until the puree is as thick as canned solid pack pumpkin, approximately 1 to 2 hours. (Important: Do not concede cooked pumpkin to set at room temperature longer than two hours in the routine of making puree.)

Note: Pumpkin may likewise be cut into chunks and steamed or cooked in boiling water until soft. Remove pulp from rind then mash or run through a feed mill or feed processor. Because this technique yields a more ‘watery’ puree, it is crucial to drain out moisture as cited above, or by gently warming in a heavy-bottomed saucepan to remove any excess water before use.

How To Preserve Pumpkin Puree…

Homemade pumpkin puree freezes beautifully for later use.

To freeze:

1. Allow prepared puree to cool completely.

2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace).

3. Label, date, and freeze for up to one year.

Cooking With Pumpkin Puree…

Not only is pumpkin puree an magnificent source of vitamin A, low in sodium and fat-free — it is likewise very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be employed in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and graceful bisque recipes.

Why not undertake swirling numerous into a steaming bowl of cream of wheat cereal along with a good deal of maple syrup? Maybe consider perking up popular mashed potatoes by mashing in a great deal of pumpkin puree and sour cream. Just be originative and use your imagination – likewise keep in mind that most recipes that call for winter squash or sweet potatoes may be with great success prepare by interchanging pumpkin.