Wednesday, October 28, 2009

Preserving Pumpkin Puree

Uh huh. Say that three times!

I'd been waiting to process those two extra pumpkins from the farmers' market to test my new blender. Yep, that's right. After thinking about it for 2 years, I finally purchased a blender. I'll pause to allow some of my family members to faint and recover...

But seriously. I didn't want to buy one unless I was sure I'd get good use out of it. Well, now that our housemate has been living with us for 2-1/2 months and I've used her blender probably 10 times, I decided that YES, indeed. I would definitely use a blender on a regular basis. She arrived on my doorstep just last night making today her amazing debut!

Just like last week in Lovin' From the Oven, I halved the pumpkins and put them on a cookie sheet to bake in the oven at 350 degrees for about 45 minutes to an hour. After letting them cool, I removed the peel and cut the pulp into pieces to better fit in my awesome new mixer (ain't it pretty?).

Note: When reviews said this blender was loud, they weren't kidding - let me apologize now if I woke up any of our neighbors from an afternoon nap. But it's also supposed to be the best in it's price range and I wanted something simple and heavy duty.

Anyway, simple it was. With only two speeds, the blender managed to puree all that pumpkin into a nice gooey, but delicious pumpkin-y mess. Then, of course thanks to the advice from all you wonderful readers, I placed it in a strainer to drain out any liquid excess before I measure it in 2 cup increments (about 1 can's worth) and freeze it tomorrow.

With any luck, we'll be enjoying lovin' from the oven (aka pumpkin pie) all year round. Now why have I never done this before?

Thanks everyone for helping me out this time through!

10 comments:

The Mom said...

Yummy stuff. It defrosts pretty quickly too. I always lie them flat to freeze so that they stack neatly and defrost in a snap.

Heather @ SGF said...

The Mom - Definitely! What did you mean by laying them flat? Do you put the puree in freezer bags?

TechChik said...

I always put my pumpkin puree in reuable freezer bags. (A dollar or two is worth getting the more durable ones.)
I also use the smaller bags, and make sure there's a pre-measured amount in the bags, so I only have to thaw what I need.
Less air in the packaging also helps with longer term freezing.

Heather @ SGF said...

TechChik - Does that seem to work better than tupperware?

Krista said...

I prefer freezing liquid-y stuff in Ziploc bags. I make the bags flat and lay them on top of each other on a cookie sheet to freeze. It makes them very easy to stack.

Heather @ SGF said...

Krista - Thanks! I'll try that next time.

Beany said...

I have the same blender, except in silver color. Did you know the negative reviews were that the blender only had two speeds? Two is plenty for me.

I've been using mason jars to freeze my puree and they work well. The day before I want to use it, I set the jar outside and they do defrost pretty quickly.

Heather @ SGF said...

Beany - Gosh, don't I know it! I've used our housemate's blender (it was her grandma's) and it has umpteen speeds. I can't for the life of me figure out how they're different (neither can our housemate). I really like the two speeds (one you hold as long as you want, and the other sticks so you can take your hand off). Easy cheesy! Just the way I like it.

Tree Hugging Mama said...

Okay - I am trying my hand at this this week as well. Question can I use the liquid I drain off? Maybe in Oatmeal or in a bread recipe? Can you tell I hate to throw anything away?

Heather @ SGF said...

Tree Hugging Momma - I didn't try it only because I didn't think of it. I would think it would be just fine to add a little flavor to anything - oatmeal, stir-fry, whatever. Let me know how it goes!