How to preserve pumpkin and winter squash
Never buy canned Pure Pumpkin again!
Sub 1 jar homemade pumpkin or winter squash preserves in place of 1 store-bought can. Use your preserves in fall baking recipes and holiday casseroles. Create a creamy squash bisque soup, or seasoned preserved squash with salt & pepper for a simple side dish.
How to preserve pumpkin and winter squash
Directions
1. Place entire pumpkin in a baking dish or pan with at least 2 inch rim.
2. Pierce pumpkin with a knife multiple times.
3. Bake at 375 degrees F until the pumpkin is very soft (1-3 hours depending on size).
4. Remove from oven. Cut in quarters. Allow to cool completely.
5. Scoop out seeds.
6. Scoop meat into a large bowl. Let rest for 20 minutes. Drain excess water.
7. Pack into pint size freezer jars and freeze.
Sub 1 jar homemade pumpkin or winter squash preserves in place of 1 store-bought can. Use your preserves in fall baking recipes and holiday casseroles. Create a creamy squash bisque soup, or seasoned preserved squash with salt & pepper for a simple side dish.
How to preserve pumpkin and winter squash
1. Place entire pumpkin in a baking dish or pan with at least 2 inch rim.
2. Pierce pumpkin with a knife multiple times.
3. Bake at 375 degrees F until the pumpkin is very soft (1-3 hours depending on size).
4. Remove from oven. Cut in quarters. Allow to cool completely.
5. Scoop out seeds.
6. Scoop meat into a large bowl. Let rest for 20 minutes. Drain excess water.
7. Pack into pint size freezer jars and freeze.
