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Thursday, November 17, 2016

Processing pumpkin pulp perfectly

We kept one large pumpkin since Halloween, primarily because we were just too tired of cutting them into jack-o-lanterns. This one was green but I put it inside until it ripened. The flesh was about 4 inches thick and I made four bags, each being at least four cups, of cooked and mashed pumpkin. It's all frozen now and ready for making soup (which I've never liked and don't expect to like in the future; but I'm too much of a miser to throw out this many pounds of artisan-processed organic product. 

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