[Sca-cooks] Using fresh pumpkin instead of canned in a recipe?

[Huette von Ahrens]

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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