i adore pumpkins. i love the way they look and how they taste. years in japan where it was a real treat to find a small pumpkin for $20 only increased my appreciation. growing up, my mom wouldn't let us put candles in our jack o'lanterns, only flashlights, so they wouldn't be damaged and we could cook, puree, and freeze them for making pies all winter. on special monrings, we even got pumpkin pie for breakfast.
this year a friend taught me how to can pumpkin with - something i had wanted to do, but couldn't find information about. i also found some pumpkin butter recipes online, after being inspired by pumpkin butter at the local pumpkin farm, and tried a few. this is my favorite. it makes a huge batch and is super easy - just dump it all in the slow cooker and let it go. all the online recipes say that you need to freeze or refridgerate pumpkin butter, and not can it. but i processed mine in the pressure canner for 45 minutes.
top and center is the pumpkin butter. canned pumpkin on the left, fresh pumpkin puree on the right.
first she drew these faces: not sure what to think....
i finished my last batch of canned pumpkin this morning, and now have 22 1/2 quarts of canned pumkin. that's a lot of pies. and lot and lots of pumpkin butter....mmmm...tastes just like pumpkin pie on toast.