Making Pumpkin Butter, Day 1

Yes, I know most people make pumpkin butter in the fall of each year.
But, John and I have learned that when winter comes along,
and it's too cold to work outside,
a day of canning is a lot more fun than watching the gray clouds.

 

Every fall, we collect pumpkins and store them in a cool place, 

where they'll keep for several months. 

We've stored these since November. Time to make "butter"

with a 1930s recipe.

So---let's cook the pumpkins!

Everyone has their favorite way. 

Some bake them with the skins on in the oven. 

Some boil them in water. 

Some roast them over a fire.

We've tried them all. but the following has been the best for us:

  
Cut the pumpkin in half. Remove the seeds.
Cut into wedges.
Peel.
Then cut those wedges into large chunky pieces.

Place the chunks into a large pot with very little water.
Cover.
Cook until tender but not "mushy".

Remove cooked pumpkin from the pot
and run through a sieve.
Isn't that simple?
("Modern" cooks can use a food processor.)

If you don't have the time to make pumpkin butter the next day, the pumpkin pulp/puree can be refrigerated  for several days.  Or, pulp freezes well for up to a year. Most of the time we choose to make the butter at a later date, because we usually process ten pumpkins or more! This pulp is also good in most pumpkin recipes, including pumpkin pie and pumpkin bread.

The night before you cook and can the pumpkin butter,

combine the following in a large enameled or stainless steel pot:
13 cups pumpkin pulp/puree
2 lbs brown sugar
1/2-3/4 cup white sugar
1 tablespoon ground cinnamon
1/2 teaspoon allspice
Juice of 2-3 lemons
Mix well. Cover. Let sit overnight in a cool place.
(Recipe can be doubled.)

Your work is done for now!
On Day 2 we'll cook and can.

For now, sit down, relax, and dream about how good that Pumpkin Butter will taste on a fresh batch of biscuits! Or, on John's favorite--a peanut butter sandwich! More on that later. . .