Wednesday, November 19, 2008


This post is a week or two behind the times, but we can now add 10 pints of pumpkin (with another pumpkin to go) to the 12 quarts + 6 pints of applesauce and 12 pints of salsa. Just call us canning wizards! And in case anyone is wondering (because I know you all are), making a pumpkin pie from fresh pumpkin is not as hard as people make it out to be. Time consuming, yes - at least the first time, when you have to actually cook the pumpkin; next time I'll just have to pull a jar out of the freezer - but hard, not at all. And all the pumpkins and tomatoes for the salsa were grown in our garden.


  1. I love cooking my own pumpkin. I didn't grow one, but I still think it's satisfying to cook it. Do you strain your pumpkin to get the water out? That's the most time consuming part, I think. I can't wait to make my pies for next week!

  2. I've wanted to make a pumpkin pie from scratch, but I don't know where to find the right pumpkins. (Apparently I'm going to have to grow them. :)) You need to share your wisdom with me, oh great Domestic Hero!

  3. Totally impressed!!!! You are blowing my domesticity out of the water. I need to come and take lessons from you. Way to go!

  4. I didn't even know it was possible to be that domestic any more. I thought pumpkin came in cans!


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