· Late September- Early November
· Use pumpkins as a cooked vegetable, in soups, and in vegetable combination dishes.
· Pumpkin pies, pumpkin cookies, and pumpkin bread are favorites.
· Can be substituted for winter squash in recipes.
· At temperatures of 55- 60 degrees, in dry conditions, pumpkins will last 1- 2 months.
· Low in calories and high in fiber.
· Excellent source of beta carotene, vitamin C, and potassium.
· Pumpkin seeds are a good source of B vitamins, E vitamins, and fiber.
HOW TO CAN CUBED PUMPKIN:
Hot Pack: Wash, remove seeds; peel, Cut into 1–inch cubes. Boil 2 minutes in water. Do not mash or puree. Put hot into jars and cover with hot cooking water, leaving 1–inch headspace. Process is pressure canner; pints 55 minutes and quarts 90 minutes.
HOW TO FREEZE PUMPKIN:
Wash pumpkin. Cut or break into uniform pieces and remove seeds. Place cut side down on baking sheet and bake at 350 degrees F, until tender. Cool. Scoop out pulp; mash; thoroughly chill before packaging, leaving 1–inch headspace in rigid containers.