Preparation:
Wash and cut pumpkin in chunks; remove seeds. Peeling isn't necessary.
Blanching Time:
Pumpkin must be thoroughly cooked before freezing. Boil, steam or cook chunks in pressure cooker until tender. Scrape pulp from the rind; mash or press through a sieve. Cool immediately.
Pack:
Leave 1/2 inch of headspace.
Yield:
3 pounds = approximately 2 pints.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Frosted Pumpkin Bars
Pumpkin Squares
Pumpkin Muffins
Pumpkin Custard
Pumpkin Cookies
Pumpkin Bread with Cream Cheese Filling
Pumpkin Layer Cake
Pumpkin Coconut Bread
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie I
Pumpkin Pie Recipe II
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix
Pumpkin Spice Bread
Pumpkin Bread with Pecans
Pumpkin Bread with Cranberries
Pumpkin Bread with Walnuts
Pumpkin Nut Bread
Cranberry Bread
Cranberry Pumpkin Muffins
Pumpkin Recipes
Pumpkin Pies
