[Sca-cooks] pumpkin juice & sugar cone was: No talk?????

[ruadh]

I plan on a month to two, the skin/shell will become very soft as the sugars
eat at the 'meat' of the berry [ yes its a berry/ super-seed ]. Temp being
important to the time [ cool dry] you can measure the progress by checking
about once a week for the amount of pumpkin meat left in the shell. I start
with a double plastic bag, washed and cleaner than the pumpkin..... Dry both
as mould on the outside is Not Intended.
Address in personal reply, Ru

----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, August 27, 2001 4:40 PM
Subject: Re: [Sca-cooks] pumpkin juice & sugar cone was: No talk?????


> Hi Ru.  Can you tell me about how long this takes?  One week...three..six?
> I'd really like to try this this season and would like to know if I can
plan
> it for something special.
> Olwen who needs your address again
>
> >carefully remove seeds [bake them],
> >do not break shell/skin
> >fill the pumpkin with max sugar cone,
> >top off with water,
> >support sides by plastic bag
> >support shape with shipping peanuts
> >install in milk crate, Store in dark place.
> >keep water topped off.
> >at some point the aroma will indicate
> >      time to taste liquid.
> >sit down first, tap off liquid and filter.
> >Pumpkin juice, down on the farm.
>
>
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