Last year’s pumpkin harvest was truly out-o-control! I harvested so many pumpkins! Sure, I shared several of them with family & friends. But I still ended up with mountains of my own.
I love to use these heirloom pumpkins for puree in my Pumpkin Granola so I cooked ’em up & pureed them. They were measured out into 2-cup measurements and frozen for future use.
But RancherMan was the wild-hog-hunting KING and our freezer was filled to capacity with pork. But I still had two remaining pumpkins…
They had some staying power, still looking as fresh as the day I harvested them. But I really needed to do something with them before they started to deteriorate. With no spare freezer room, what will I do?
Last year’s garden included a very robust pumpkin harvest! When the season was over I harvested all those pumpkins and brought them inside before the first frost. But there were just so many!
I gave several fresh pumpkins to family & friends and used the remaining pumpkins for fall decoration purposes. One by one I cooked & pureed the pumpkins, using them in my Pumpkin Granola or other dishes.
But here we are months later and I’m staring at those two remaining pumpkins. And RancherMan’s filled our freezer with so much wild pork there’s no room to spare there.
But when that pumpkin starts with planting the seed, you make sure none is wasted! I decided to cook & dehydrate the two remaining pumpkins & store ’em in my pantry instead.
It’s so easy to do, y’all. And unlike using the freezer, dehydrated pumpkin uses no additional energy to store. Come see what I did!
And of course the liquid released when I cooked down those apples into applesauce wasn’t wasted either. I strained & canned it for apple cider.
All are delicious, but today I was thinking about that applesauce. How versatile it is in my kitchen. Not only do I enjoy eating it straight from the jar, but it replaces a cooking item I typically have to buy.