How To Cure Pie Pumpkins

It makes a good pie pumpkin and can also be used for carving or decoration. Process jars of pumpkin or winter squash in a pressure canner at 10 pounds of pressure 15 pounds for elevations over 1000 ft for 55 minutes for pints and 90 minutes for quarts Processing time starts once canner reaches proper pressure.

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If its rainy and cold bring them inside carefully dry them off and find a warm dry place to cure them.

How to cure pie pumpkins. Leave the pumpkin in place for at least two days to let the cut stem dry. Wash and thoroughly dry the pumpkins and then wipe them down with a weak bleach solution to discourage rot. You can store your pumpkin pie in a simple cardboard pie box or plastic container as well however it may reduce the shelf life of the pie even if you do put the container in the fridge.

If storing pumpkins fruit for the winter leave the pumpkins outside for a week to cure before bringing indoors. Cut into 1-inch chunks. Water the pumpkin plants when the soil moisture is low.

Pumpkin plants need a lot water but they shouldnt get too much. One-Too-Many is named because the creamy skin with red veins is said to resemble the complexion of a drunken person. If youve ever carved a pumpkin before when you cleaned the seeds and strings out from inside the pumpkin you might have noticed that the pumpkins flesh was a bit stringy too.

Take a piece of foil large enough to cover the pie and fold it into quarters. Pie pumpkins have a more dense flesh that isnt as stringy. Using a slotted spoon remove the pumpkin and put into warm and clean canning jars.

Individual pumpkins have known to exceed 1000 pounds. Repeat with the rest of the pumpkin. Wash the rind before bringing inside with a mix of one gallon of water to 1 Tbsp bleach mixture.

Make a habit of watering them when the soil seems a little dry rather. Store pumpkins in a dry area at 50-55 degrees. Place your pumpkin halves cut side down on the baking sheet.

Now channel your inner third-grader and cut out a circle by rounding the outer edge and inner point. The refrigerator can be a very drying place and even though the pie is in a box it still will dry out faster when not directly wrapped. Wee-Be-Little is a miniature baseball-sized pumpkin that grows on bush-like vines.

The sun and the heat allows for the skins harden up. Place sterile lids on jars and screw on rings until finger tight. Once you get your spice just right it can be.

Pop the pan into the oven for about 45 minutes. If a hard frost below 27 degrees is coming you will want to move them in cool garage. Youre a slave to the crust.

Bring a pot of water to a boil and add the pumpkin in batches for 2 minutes. Lay the shield or foil circle over the pie to prevent further browning and just like that youve successfully avoided a pie crust fail. Take care to protect the squash and pumpkins from further damage while curing otherwise it reduces storage life.

Dry dark locations with temperatures between 50 and 60 degrees F. Its easier to scrape out in bigger chunks rather than in stringy clumps like spaghetti squash. Turn off the water and leave the pumpkins in the field to cure unless it is very moist and wet.

You should be able to pierce through the pumpkin easily with a fork. Now the pumpkins are ready for storage. Ladle boiling water over the pumpkin.

10-16 C make ideal pumpkin storage areas. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. As with most things homemade mixing your own pumpkin pie spice means a fresher flavor without the need for additional preservatives.

Make the bleach solution by adding 2 tablespoons of bleach to 1 gallon of water.

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