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8:43 pm
January 1, 2010
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It's been awhile since I've seen Libby's pumpkin in our local grocery stores. Has anyone have a recipe on how to can pumpkin fiiling from a pie pumpkin? If you look on ebaY people are selling cans of their extra pumpkin. IS this crazy or what?
8:56 pm
October 17, 2008
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I have noticed the lack of pumpkin around the stores. I was wondering about it……was the crop not good last year? I can't remember!
Here is a link to NCFHP on why NOT to can pureed pumpkin. They only recommend cubed.
http://www.uga.edu/nchfp/publi…..utter.html
But here is the link for canning cubed pumpkin and squash. Which you could still make pumpkin puree after opening the cubed pumpkin.
http://www.uga.edu/nchfp/how/c…..quash.html
10:17 pm
June 1, 2010
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Illinois, the nation's no 1 pumpkin grower had a horrible pumpkin harvest last year. It was so bad the stores were running our of (plain) canned pumpkin even before Christmas. Here is a fall 2009 news item from the Los Angles Times, November 18, 2009|Jerry Hirsch
Recent heavy rains in the Midwest are putting pumpkin pie in short
supply this holiday season. On Tuesday, food giant Nestle, which
controls about 85% of the pumpkin crop for canning, issued a rare
apology and said that rain appeared to have destroyed what remained of a
small harvest this year and that it expected to stop shipping the
holiday staple by Thanksgiving.
I was particularly dashed because I hoped to update the photos for my early reader monograph, <i> Pumpkins. </i>, 2001 Heinemann First Library. [Bonita Delrey is a nom de plum]
11:55 pm
February 8, 2009
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The canned pumpkin space at my local store has had a 'shortage' sign taped to it for months. If you are quite attached to having pumpkin pies for Thanksgiving you may be wise to can some cubed pumpkin as 'insurance' 
dede
7:53 am
August 30, 2010
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Pumpkin can be frozen if you have the freezer space. Pumpkin is easy to prepare, just cut off the top and clean it out like you were going to make a jack-o-lantern. Then put it on a cookie sheet and bake it till it begins to collapse. The rind easily peels off the pulp, and the pulp can be run through a food processor or mashed with a potato masher and then put into freezer containers.
Another thing that's been hard to find in stores around here is "real" watermelon. All I've seen in stores for the last two years are those round seedless ones, and they've been expensive.
I always grow pumpkin or winter squash of one kind or another, every year. Next year, I'm growing "Yella Belly Black Diamond" watermelon, too. –Ilene
10:03 am
August 6, 2010
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I make my 'pumpkin' pies with butternut squash. I bake it in the oven til it is soft and then just mash it up–no need to puree or strain, because it is not stringy, like some pumpkins can be. And the flavor is great.
If you have a dry, cool place to store them, pumpkins and other winter squash last quite well thru the winter–no need to can or freeze. (I keep mine in the sunroom and they look pretty all winter.)
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