[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?
Huette von Ahrens
ahrenshav at yahoo.com
Thu Oct 27 22:30:43 PDT 2005
Yes. I believe that you are right about the commercially canned pumpkin. I was given
a huge pumpkin some years ago, which I cut up into small pieces and baked. After 4 hours,
it still wasn't cooked, so I ran it through my salad shooter and then packed it into
canning jars and canned them without adding any water or sweeteners. Just pure pumpkin.
I have used it for making pies, breads and cheesecakes. The color is paler that the
commercial stuff and less flavorful than the commercial stuff, but still identifiably
pumpkin.
Huette
--- lilinah at earthlink.net wrote:
> I recall reading - on this very list - some other Late Fall - that
> canned pumpkin is not made of pumpkin. It's made of other red-orange
> fleshed squash - ?butternut, ISTR...
>
> I think part of the issue is that the pumpkins one finds in the
> supermarket have been bred for looks, not taste or texture. In my
> experience supermarket pumpkins are very watery and stringy. They
> need to be drained after cooking to remove the water, and then
> strained to remove the fibers.
> --
> Urtatim (err-tah-TEEM) / Anahita
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