Thyme For Cooking, the Blog: Freezing Pumpkin, and other ways to avoid cleaning the house

Time has always been an elusive concept for me. When I was at university I knew it took me 45 minutes to go from bed to class. My alarm would go off. I'd decide that if I didn't dry my hair or floss my teeth I could do it in 30. Hit snooze. The alarm would go off again at which time I would determine that I wouldn't wash my hair either, I'd skip makeup and I could do it in 15. (I'm so gullible, I can talk me into almost anything) Hit snooze. The alarm would go off again. I'd finally wake up sufficiently to realize that it was a 20 minute walk to class so if I rolled out of bed and left I'd still be late. I stopped scheduling early morning classes.

One would think that as I grew older, became an adult (LOL), I would have achieved a better understanding of time. Not so. My sister and s-i-l are coming to visit on Friday for the first time, ever! I've known this for almost a year. One would think I would be ready; time to have a manicure, bake something scrumptious for their arrival; be ready to greet them with a calm smile.... at least have a clean house. Again, not so. Yesterday was Tuesday. I still had 2 weeks worth of menus to finish for my website (estimated time to completion: 3 days); the entire 'shedding-dog' infested house we live in to clean (est. time: 2 days); guest rooms to prepare (time: 5 hours); the shopping to do....you get the picture. Knowing all this, I quickly determined that I could get it all done in under 6 hours and took the dogs to the garden. We gathered walnuts, picked acorn squash, then I hauled a pumpkin up to the kitchen. After tossing the ball around for the girls ( I throw it, then I chase it while they sit and watch, fat cows!) I decided to play in the kitchen - after all, I, in the guise of SuperPerson (note the P.C. title) could accomplish all of my tasks in just 4 hours. Mon mari got out his prized machete to hack this baby in half (boys do love their toys - esp. sharp ones). Then I took over with my trusty knife - kind of resembles something out of a B horror movie, doesn't it? I digress (and time's a'wastin'). Since I am unable to buy "Libby's Pumpkin Pie Filling" anywhere in Europe I have to make my own. I have never made a pumpkin pie but I do make pumpkin breads, muffins, soups, and souffles. It took me a few years to get it right - there's a lot of moisture in fresh pumpkin, but I have adapted my old recipes and perfected my method of.....
Preserving the Harvest - Pumpkin
Wash the pumpkin and cut it into large pieces. Remove seeds and stringy bits. Put skin side down in large baking dish (I use 9 X 13 cake pan). Bake in 400F (200C) oven for 90 minutes. Remove and test with fork. It should be very done. With a nice, ripe pumpkin there will be about an inch of liquid in the pan - I haven't thought of a use for it yet so I toss it out. When pumpkin is cool enough to handle scrape the flesh into a large strainer over a large bowl. Allow to drain for at least 4 hours or until the next day (refrigerate overnight). Measure into freezer bags - 1 1/4 cups for 1 cup of usable pumpkin, 2 1/3 cups for 2 cups of usable pumpkin (you will lose more liquid upon thawing) and freeze. Keeps for 1 year. I can't tell you what your pumpkin will yield, but my pumpkins each require 4 baking pans full and yield 12 - 15 cups of usable pumpkin.
To use: thaw in a strainer letting the watery liquid drain into a bowl. You now have the consistency to subsitutute for canned pumpkin. If your recipe calls for water or other liquid, substitute the drained pumpkin 'water'.

Now, if you'll excuse me, I really must get to work.... Wonder if there are still apples on that old tree in the far corner of the orchard? I could take the girls and check.... (I do work better under pressure - is that the cause or the result? Maybe I could Google that thought...)

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Pumpkins are my most favorite veggies in the world....I will drive 50 miles for a goop pumpkin!This is a wonderful idea to freeze the meat and have it all winter long..for soup! Loved the photo!

Posted by:Jann | October 12, 2006 at 01:24 AM