If you are on pumpkin overload, I give you permission to skip this blog post. I do hope you continue reading though. Whether you are growing pumpkins in your garden, picking them up from someone else's, or would prefer to grab a can or pie pumpkin at the store, try these tips to save the pumpkin you have for a time when you want pumpkin again.
Making Pumpkin Puree – there is no one way to make puree. For some a microwave make sense; for others, an oven or pot of boiling water. Decide what works for you.
- Make your own this fall with directions from UI Extension and the It's the Great Pumpkin Puree, Charlie Brown! blog post.
- If you want truly orange puree, know your variety of squashes and pumpkins. For more, read What's Really In Your Pumpkin Pie from local farm Triple M Farm (DeWitt County).
Canning Pumpkin - If you are a home canner, you may already know that canning puree is not safe. What you use are cubed squash.
- Read more on how to can pumpkin from the National Center for Home Food Preservation.
Freezing Pumpkin – If canning at home is not for you, use freezer-safe containers. Allow for headspace - the space between the top of the pumpkin in the container and the lid since pumpkin will expand when frozen.
- Read these directions from Penn State Extension.
Dehydration – Expand your palette using dehydration to make leathers and toast pumpkin seeds.
- The National Center for Home Food Preservation has directions for pumpkin seeds and pumpkin leather.
For other ways to make use pumpkin and save it for another day, check out UI Extension's Pumpkins and More page.
Today's post was written by Caitlin Huth. Caitlin Huth, MS, RD, is a registered dietitian and Nutrition & Wellness Educator serving DeWitt, Macon, and Piatt Counties. She teaches nutrition- and food-based lessons around heart health, food safety, diabetes, and others. In all classes, she encourages trying new foods, gaining confidence in healthy eating, and getting back into our kitchens.