Thanks Kris and J.D.!

Thanks for posting it!

Here’s a link about the hazards of canning it for *room temperature storage* at home:

http://www.uga.edu/nchfp/tips/fall/pumpkins.html

The reason this is a problem is that pumpkin and other winter squashes are low-acid vegetables, therefore it is harder to kill any botulism that may be present. If you’re using the canned food in a short amount of time and will keep it in your fridge then that’s less of a concern. And if you’re canning winter squash in cubed form rather than pureed, it’s perfectly safe. Think about the food poisoning risk of ground meat as opposed to steak–it works something like that.

If you want the most nutrition for your buck in winter squash, pumpkin may be traditional but is not the most nutritious squash you could use. Butternut is supposed to be far superior in both taste and nutritional content. I’ve had it in place of mashed potatoes with dinner before and it’s pretty decent–I thought I hated squash, but I like that and acorn pretty well. I’ve got a pound and a half of cooked butternut in the freezer until I figure out what to do with it, I’d like to make pies at some point.

Oh, and you want frugal baking? Look into wild-caught traditional-method sourdough bread. I’m stunned–I baked some about two months or more ago, and I have the remnants of a loaf on my kitchen table in a ziplock bag, and it’s been sitting there over a month and there’s no mold on it. I have never had bread stay fresh for that long for me. The starter was caught in rye batter, and the bread was baked with spelt flour. If you don’t care one way or the other you can just as easily use white or whole-wheat from the baking aisle of the grocery store. There are instructions here and there on the ‘Net, just Google for “wild-caught sourdough starter.”

And pumpkin butter is very yummy on toast in the mornings. I’ve also substituted apple butter for oil in baked goods, it gives a very deep rich sweetness to apple cake. You could probably substitute pumpkin butter just as nicely, as long as you cut out a lot of the other sugar in the recipe!

zesty

Good quality food is important to me so frugal or not, I liked a lot of the recipes featured here.

-Charlotte

I would encourage posters to indicate where they got the recipe and how they’ve modified it (if at all). the people could leave their comments with their questions & modifications. let’s do it!

Speaking of pumpkin, I recently made a home brewed pumpkin ale, and it’s delicious. If you love beer, home brewing is the most economical way to enjoy it, and the best part is you can impress your friends with great tasting brews :-D.

And don’t feed Fido that month-old Halloween pumpkin. If you wouldn’t eat it, neither should the dog.

We froze all our pumpkin mush in quart baggies and have pumpkin pie every other week or so.

By the way, I don’t like most foods that include pumpkin, but this one sounds good. My wife loves pumpkin stuff. I’m thinking I might have to give her your wife’s recipe.

Michael
Go Success Now

Have you ever heard of Sweet Potato Pie? Oddly enough, it tastes like pumpin pie, only it’s supposed to be healthy for you.

I love this time of the year.