Thread: Faster way to process pumpkins for freezer

"beehappy1950" <[email protected]> wrote in message
news:[email protected]..
>
> I just put 50 pumpkins in the freezer, pureeing them, and bagging them
> in 2 c. amounts in freezer bags. It was a lot of work, and I am
> wondering if anyone has a really quick way to do this. I cut up the
> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
> the chunks in a large roasting pan with some water and covered the pan
> and baked at 350 for 50 min. Then I cut off the skin part and put the
> flesh through a Foley food mill. Is there a faster way to process a
> large amount of pumpkins?
>
> Patty
>


If there is, I sure don't know. You can cook pumpkin in the microwave, too,
though, but that doesn't really solve anything except maybe being a little
faster on the cooking. And then, because the microwave can't hold as much
pumpkin at a time, you probably have to do this multiple times.

I'd say if you have a Victorio strainer that might do the straining faster
than a Foley mill (my hands get really tired using it).

I haven't done pumpkin in a few years. This year, there was a sale on the
15-oz cans of Libby pumpkin for 97 cents a can, no limit, at one of the
local supermarkets. I'd read in the paper that Libby's has a shortage of
canned pumpkin, something to do with bad weather taking a toll on the
pumpkin crops where they get their pumpkins, and that it's going to be hard
to find canned pumpkin after the holiday season until they get more pumpkins
next fall. I stocked up because I like to make other things with pumpkin
all year besides pie.

--
-Marilyn

On Tue 24 Nov 2009 09:11:16p, beehappy1950 told us...

>
> I just put 50 pumpkins in the freezer, pureeing them, and bagging them
> in 2 c. amounts in freezer bags. It was a lot of work, and I am
> wondering if anyone has a really quick way to do this. I cut up the
> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
> the chunks in a large roasting pan with some water and covered the pan
> and baked at 350 for 50 min. Then I cut off the skin part and put the
> flesh through a Foley food mill. Is there a faster way to process a
> large amount of pumpkins?
>
> Patty

First off, I only cut the pumpkins in half, then clean out the seeds and
fibers. I roast them dry, cut side down until flesh is very soft and
tender. I find it easier to remove the skin from a half pumpkin than
chunks, and I don't like adding moisture which makes the flesh too wet.
Second, I use the food processor to puree the flesh. It's much faster,
requires little physical effort, and I like the texture better.

Having said that, overall, it probably doesn't save a whole lot of time,
but I find it easier.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] .250...
> On Tue 24 Nov 2009 09:11:16p, beehappy1950 told us...
>
>>
>> I just put 50 pumpkins in the freezer, pureeing them, and bagging them
>> in 2 c. amounts in freezer bags. It was a lot of work, and I am
>> wondering if anyone has a really quick way to do this. I cut up the
>> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
>> the chunks in a large roasting pan with some water and covered the pan
>> and baked at 350 for 50 min. Then I cut off the skin part and put the
>> flesh through a Foley food mill. Is there a faster way to process a
>> large amount of pumpkins?
>>
>> Patty
>
> First off, I only cut the pumpkins in half, then clean out the seeds and
> fibers. I roast them dry, cut side down until flesh is very soft and
> tender. I find it easier to remove the skin from a half pumpkin than
> chunks, and I don't like adding moisture which makes the flesh too wet.
> Second, I use the food processor to puree the flesh. It's much faster,
> requires little physical effort, and I like the texture better.
>
> Having said that, overall, it probably doesn't save a whole lot of time,
> but I find it easier.
>

I do exactly the same thing! Roasting gives better flavour too, I think

Kathi



> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> Wayne Boatwright
>

On Fri 27 Nov 2009 05:32:27a, Kathi Jones told us...

>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] .250...
>> On Tue 24 Nov 2009 09:11:16p, beehappy1950 told us...
>>
>>>
>>> I just put 50 pumpkins in the freezer, pureeing them, and bagging them
>>> in 2 c. amounts in freezer bags. It was a lot of work, and I am
>>> wondering if anyone has a really quick way to do this. I cut up the
>>> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
>>> the chunks in a large roasting pan with some water and covered the pan
>>> and baked at 350 for 50 min. Then I cut off the skin part and put the
>>> flesh through a Foley food mill. Is there a faster way to process a
>>> large amount of pumpkins?
>>>
>>> Patty
>>
>> First off, I only cut the pumpkins in half, then clean out the seeds and
>> fibers. I roast them dry, cut side down until flesh is very soft and
>> tender. I find it easier to remove the skin from a half pumpkin than
>> chunks, and I don't like adding moisture which makes the flesh too wet.
>> Second, I use the food processor to puree the flesh. It's much faster,
>> requires little physical effort, and I like the texture better.
>>
>> Having said that, overall, it probably doesn't save a whole lot of time,
>> but I find it easier.
>>
>
> I do exactly the same thing! Roasting gives better flavour too, I think
>
> Kathi

I agree, Kathi. What you might also try when it's time to bake the pies...

Melt 2 tablespoons unsalted butter for each 2 cups of pumpkin, in large
heavy-bottomed pan. Add pumpkin and cook slowly, stirring periodically,
until pumpkin acquires a deeper color and a sheen to the surface. Allow to
cool before preparing filling. This also adds a wonderful flavor. I often
add the dry spices to this process, as well.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
> On Fri 27 Nov 2009 05:32:27a, Kathi Jones told us...
>
>>
>> "Wayne Boatwright" <[email protected]> wrote in message
>> news:[email protected] .250...
>>> On Tue 24 Nov 2009 09:11:16p, beehappy1950 told us...
>>>
>>>>
>>>> I just put 50 pumpkins in the freezer, pureeing them, and bagging them
>>>> in 2 c. amounts in freezer bags. It was a lot of work, and I am
>>>> wondering if anyone has a really quick way to do this. I cut up the
>>>> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
>>>> the chunks in a large roasting pan with some water and covered the pan
>>>> and baked at 350 for 50 min. Then I cut off the skin part and put the
>>>> flesh through a Foley food mill. Is there a faster way to process a
>>>> large amount of pumpkins?
>>>>
>>>> Patty
>>>
>>> First off, I only cut the pumpkins in half, then clean out the seeds and
>>> fibers. I roast them dry, cut side down until flesh is very soft and
>>> tender. I find it easier to remove the skin from a half pumpkin than
>>> chunks, and I don't like adding moisture which makes the flesh too wet.
>>> Second, I use the food processor to puree the flesh. It's much faster,
>>> requires little physical effort, and I like the texture better.
>>>
>>> Having said that, overall, it probably doesn't save a whole lot of time,
>>> but I find it easier.
>>>
>>
>> I do exactly the same thing! Roasting gives better flavour too, I think
>>
>> Kathi
>
> I agree, Kathi. What you might also try when it's time to bake the
> pies...
>
> Melt 2 tablespoons unsalted butter for each 2 cups of pumpkin, in large
> heavy-bottomed pan. Add pumpkin and cook slowly, stirring periodically,
> until pumpkin acquires a deeper color and a sheen to the surface. Allow
> to
> cool before preparing filling. This also adds a wonderful flavor. I
> often
> add the dry spices to this process, as well.
>


oh wow, that does sound good! I'll try it!!

Thanks,

kathi


> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> Wayne Boatwright
>

On Thu 03 Dec 2009 02:07:26p, Kathi Jones told us...

>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.250...
>> On Fri 27 Nov 2009 05:32:27a, Kathi Jones told us...
>>
>>>
>>> "Wayne Boatwright" <[email protected]> wrote in message
>>> news:[email protected] .250...
>>>> On Tue 24 Nov 2009 09:11:16p, beehappy1950 told us...
>>>>
>>>>>
>>>>> I just put 50 pumpkins in the freezer, pureeing them, and bagging
them
>>>>> in 2 c. amounts in freezer bags. It was a lot of work, and I am
>>>>> wondering if anyone has a really quick way to do this. I cut up the
>>>>> pumpkins (they were sugar pie pumpkins) and cut out the seeds and put
>>>>> the chunks in a large roasting pan with some water and covered the
pan
>>>>> and baked at 350 for 50 min. Then I cut off the skin part and put
the
>>>>> flesh through a Foley food mill. Is there a faster way to process a
>>>>> large amount of pumpkins?
>>>>>
>>>>> Patty
>>>>
>>>> First off, I only cut the pumpkins in half, then clean out the seeds
and
>>>> fibers. I roast them dry, cut side down until flesh is very soft and
>>>> tender. I find it easier to remove the skin from a half pumpkin than
>>>> chunks, and I don't like adding moisture which makes the flesh too
wet.
>>>> Second, I use the food processor to puree the flesh. It's much
faster,
>>>> requires little physical effort, and I like the texture better.
>>>>
>>>> Having said that, overall, it probably doesn't save a whole lot of
time,
>>>> but I find it easier.
>>>>
>>>
>>> I do exactly the same thing! Roasting gives better flavour too, I
think
>>>
>>> Kathi
>>
>> I agree, Kathi. What you might also try when it's time to bake the
>> pies...
>>
>> Melt 2 tablespoons unsalted butter for each 2 cups of pumpkin, in large
>> heavy-bottomed pan. Add pumpkin and cook slowly, stirring periodically,
>> until pumpkin acquires a deeper color and a sheen to the surface. Allow
>> to cool before preparing filling. This also adds a wonderful flavor. I
>> often add the dry spices to this process, as well.
>>
>
>
> oh wow, that does sound good! I'll try it!!
>
> Thanks,
>
> kathi

You're welome!

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright