Probably no one guessed pumpkins. Why would you, it is January? However, long neck pumpkins store well for months. In October, I bought 9 long neck pumpkins to make my own pumpkin puree. I thought I would freeze some.
Each pumpkin was only $1. I figured that if I got at least 9 cans worth of pumpkin puree, it was worth my time.
I procrastinated on this project for months. On Friday, I finally got started.
The Rockstar Nurse (my husband) was excited to lend a hand on peeling. Poor guy now has blisters on his hand.
Within an hour or two I was staring at this…
A lot more pumpkin than I was anticipating.
I do not know exactly how many cups of pumpkin puree I have to freeze because I still am working on pureeing. I do know that it is more pumpkin than we could possibly consume before the weather gets warm(because who wants to eat pumpkin in the spring or summer?)
I suspect it may be 30 cans worth of puree.
So I’m busy cooking, baking, freezing and giving away much puree to my neighbors.
Although I went a bit overboard with the pumpkins, this is a great way to save money on fresh produce.
This was tip #10: buy what is in season and store for later. Pumpkins are not in season anymore, but sweet potatoes and winter squash can be found at low prices this time of year.
It may take time to “prepare” food for freezing, but it is cheaper and healthier.
If you are in the neighborhood, feel free to stop by for something pumpkiny.
For next year - it's SO much easier to cut the pumpkin in half, place cut side down on a baking pan and bake at 375 degrees about 45 minutes or until tender - discard the seeds, scoop out the pulp and puree in a blender! No peeling or chopping required - I hate peeling and chopping pumpkin - so dense!
ReplyDeleteI agree with Kirsten...
ReplyDeleteExcept I make it one step easier... I microwave it! I do a half at a time, let it cool, then scoop out the puree. :)
You'll have to make pumpkin cinnamon buns! My fave!
Oh- and I make "pumpkin stew" for my puppy's dinner. {added to grain free kibble}
2 cans worth of pumpkin, 2 TB of olive oil {softer fur}, 1 box of Aldi's brand chicken broth, 2 cans of cooked chicken or fresh, 1 bag of frozen peas and carrots, 1/2 bag of frozen french cut green beans. Cook in a pot, simmer for 1 hour. Freeze in muffin/cupcake pans. Pop them out, store in freezer bags, heat up one portion for each meal.
These kinds of savings are when I wish our little condo had room for a deep freeze... I seriously miss the one we used to have.
ReplyDelete