[Sca-cooks] Preserving pumpkin

[Elaine Koogler]

I use pumpkin to make pumpkin bread, and discovered that if I boil it, it
has 'way too much water in it.  It worked much better to do it this
way....it was closer to what you get in a can and it's a LOT easier to do!

Kiri

On Sat, Jul 19, 2008 at 4:49 PM, Lawrence Bayne <shonsu_78 at yahoo.com> wrote:

> Instead of stewing the pumpkin, you can havk it into useabl chunks and then
> bake in the oven for 1 1/2 hour at 300'. Let it cool enough to handle and
> then just scrape out the pulp with a spoon. No peeling pumpkin no mess.
> BB
> YIS
> Lothar
>
>
>