Pumpkin

My pumpkin won a Third Place ribbon at the 2011 and 2012 Tillamook County Fair!  You would also can winter squash the same way.  We've done sweet meat squash and it works well.  To do pumpkin/winter squash - it will require muscles - which I don't possess.  So involve your hubby for the really heavy duty cutting.  You will be glad you did. :)

Pumpkin

Use your hubby for this part.  It's the hardest.  He really wants to be involved - even if he doesn't voice his opinion on the matter.  Trust me. :)
Cut your pumpkin like you would a cantaloupe.  Slice into 2 inch widths.  Pumpkins - especially the pumpkin pie pumpkins have really tough outsides.  They are hard to cut.  Cut away the peel with a sharp knife - careful not to injure your fingers.  Cut away the seeds and stringies.  Cut the pumpkin meat into 1 inch cubes.  I usually cut all the pumpkin and place in large bowls before I move on.  You can choose to do what you want.  It's just easier this way.
Next:  Put lids in saucepan, cover with water and turn on low.  You want your lids hot but not boiling.
Next:  Get a very large saucepot and fill 2/3 with water.  Bring to a boil.  Add plenty of pumpkin cubes.  Boil for 2 minutes.  Pack into prepared jars leaving 1 inch headspace.  You may add 1 tsp salt/quarts OR 1/2 tsp salt/pints.  DO NOT MASH YOUR PUMPKIN.  Fill jars to within 1/2 inch headspace with water you just used for blanching.  Wipe rims and add lids and bands.  Process in pressure canner.  Contact your local extension office for your altitude/time.  I am at sea level so I do mine at 10 lbs pressure.  Pints are 55 minutes.  Quarts are 90 minutes.

I use my canned pumpkin in place of store bought.  I use it in pies, muffins, cookies, breads and cakes.

Pumpkin Pie

I don't have a picture for this recipe.  However - it did win a blue ribbon at the 2011 Tillamook County Fair.  It's mostly from the Libby's Pumpkin Pie recipe found on the pumpkin from the store.

Pumpkin Pie
2 unbaked 9 inch deep dish pie shells
1 1/2 cups white sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 eggs
1 quart homecanned pumpkin, drained
1 pint homecanned carrots, drained and pureed
2 (12 oz EACH) cans evaporated milk

Combine all pie ingredients except shells.  Mix very well.  You may need to run it through the blender to make sure the pumpkin and carrots are pureed.  Pour into prepared shells.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degrees. Bake for 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack.  Refrigerate.  Serve with whipped cream or vanilla ice cream.

Pumpkin Chocolate Chip Cookies

This recipe comes from Russell's cousin Laura Jacobson. She sent it to me years ago. We (I mean I) make these a lot during the year. I will triple the ingredients so a quart of homecanned pumpkin can be incorporated. I am always looking for ways to include my food storage in our everyday cooking.

Pumpkin Chocolate Chip Cookies
1 1/2 cups shortening
4 1/2 cups sugar
4 eggs
1 TBSP cinnamon
1 TBSP baking powder
1 TBSP baking soda
1 1/2 tsp salt
1 TBSP nutmeg
1 TBSP vanilla
7 1/2 cups flour
1 quart homecanned pumpkin, drained and mashed
2 cups chocolate chips
1 1/2 cups chopped walnuts

Mix all ingredients in large mixing bowl. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 12-14 minutes or until light brown and firm to the touch.

Pumpkin Bread

We first had this tasty fall quick bread when Russell was attending Brigham Young University. I have found it's a great way to use a portion of all the pumpkin I canned last fall. And it's pretty healthy as it uses applesauce instead of vegetable oil. Sometimes I add mini chocolate chips and nuts to the batter. I didn't this time. The kids like to take mini loaves of these to their teachers.
This bread also freezes very well if you like to make double batches like I just did because you have many mouths to feed. Not that it will last very long - even in the freezer!

Pumpkin Bread
1 cup applesauce
4 beaten eggs
2 cups pumpkin, pureed
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
3 1/2 cups flour
1 1/2 tsp salt
handful chocolate chips, optional
chopped nuts, optional
Combine all ingredients in a large mix. Mix very well. Pour into loaf pans. (2-3 large pans. Can also use mini-loaf pans.) Bake at 350 degrees for 1 hour then test for doneness. May need additional cooking time. Enjoy!