Finished the pumpkin or should I say cushaw butter today. It tastes like pumpkin when the sugar and spices are added to it and cooked down. I peeled 2 big cushaws yesterday and cut them onto cubes. Cooked them in batches for about 30 minutes in a pressure cooker then used a stick blender to puree them. Added sugar to taste and cinnamon with some fresh ground nutmeg and put all in the crock pot set to low for about 10 hours. This morning it was nice and thick with a good dark color. While the butter was bubbling hot I ladled it into hot pint jars and put lids on. Should be water bathed for 20 minutes, but if you know me, I dont water bath this type stuff. I ended up with 9 pints and 5 half pints.This might make some tasty Christmas gifts for a few good friends. I still have about 6 cushaws left so maybe I will get inspired to make another batch.
We had gotten the lumber to build the shelves in the root cellar so we got started on that. Got all the uprights in place and tomorrow we can put in the supports for the shelves themselves. Then I can get them painted and ready to use. Then comes the big task of moving all the canned stuff out there. But that's another day. Till next time, blessings from the McGuire homestead.
stella
3 comments:
Hi Stelly,
The stuff in the crockpot looks yummy. I cant wait to see your shelving in the cellar...actually i cant wait to see it all once you got the jars in there. How exciting! ~jen
My neighbor's lil girl is growin huge punkins in a spot in my way back--I think I'll try to get her to let me have one an make a butter like you've done!
HI yall, the cushaw/pumpkin butter was yummy. And easy to make. Kinda reminds ya of pumpkin pie too, nice and thick. Now if only I could find the recipe for the dip with pumpkin butter that also I think used cream cheese and ya can dip gingersnaps in it. I can feel muh jeans shrink as we speak.
stella
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