BOTTLING PUMPKIN
Useful Filling For Pies [By SUSAN BAKER] Pumpkin vines are inclined to bear prolifically over a short period and then to wither quickly. Housewives can cope tfrith that simply and usefully by bottling pumpkin either as a pie filling or for normal use as a vegetable. Pie Filling Cut the pumpkin into medium-sized pieces and remove the peel. Steam, boil or bake until it is tender. To steam or bake add no water. When boiled, add only enough water to cover. Put the pumpkin through a sieve to obtain the desired texture. Spices may be added if desired.
it into clean jars, seal, and process the jars for 180 minutes in a boiling waterbath, or for 60 minutes in a pressure-cooker. Pumpkin or Squash Wash, cut open and remove seeds. Peel, and cut into one-inch cubes. Steam for 15 minutes. The steamed pumpkin or squash may be put through a colander if desired.
Pack the vegetable loosely into jars (preferably pint sized) and add half a teaspoon of salt to each pint. If bottled in pieces, cover with vegetable water or fresh boiling water. Seal and process the jars as above.
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Bibliographic details
Press, Volume CI, Issue 29746, 13 February 1962, Page 2
Word Count
193BOTTLING PUMPKIN Press, Volume CI, Issue 29746, 13 February 1962, Page 2
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