Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Margaret A. Massey says
September 29, 2011 at 9:33 am
No blender? Do you have a food mill? That’s what I use for applesauce too.
September 29, 2011 at 12:18 pm
Hey, Jeanine, could I bottle and process this? My Ball Blue Book (canning bible) doesn’t have a specific reference, but if you think it might work, I’ll give it a try since I’d love to have some fresh puree I put up myself…I know, it’s work, but it’s sooooo pretty!
September 30, 2011 at 6:56 am
Hi Tamara! I did read that they do not suggest canning pumpkin at home. I’m not sure what the reason was, but I think “they” suggest you freeze it instead of canning it.
October 16, 2015 at 10:43 pm
Yes you are right ,they reccomend freezing it.I would love to pressure can it it would be so much handier,I imagine Libby’s etc must pressure can it commercially. They reccomend canning it in chunks in water,which sort of defeats the purpose
InTolerant Chef says
September 29, 2011 at 6:19 pm
Such a lovely colour! We can’t get canned/tinned pumpkin here so thanks for the recipe.
September 30, 2011 at 6:57 am
Wow, it’s unreal how different parts of the world do things differently, huh? No canned pumpkin? Can you buy the pumpkins to make your own puree?
October 16, 2015 at 10:45 pm
Where do you live,I thought pumpkin would be available everywere.
October 21, 2015 at 1:32 pm
Australia, I believe.
Kristin Overton says
October 3, 2011 at 2:20 am
I’ve always cut the raw pumpkin into 1″ cubes then baked it, which makes for a LOT more work. I have no idea why it never occurred to me to bake it like a spaghetti squash… duh!
Betty Reimer says
October 3, 2011 at 9:32 pm
I’m preparing my own pumpkin puree here too this fall..there are so many good pumpkin recipes that I want to make. I think I will run out of ‘pumpkin season’!
October 4, 2011 at 3:46 pm
maybe we should say pumpkin season goes until March??
September 25, 2013 at 11:01 pm
I took my pumpkin and just placed it in the oven whole without cutting at all. I let it bake until it turned soft. Then I cut the top off and took the seeds out. Was a breeze to take the meaty pumpkin out. Will do it this way from now on. Very easy and no mess to deal with.
Jeanine Friesen says
October 9, 2013 at 2:13 pm
Sounds like an easy way to do it, croak! Thanks for sharing!
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