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From: barb@oliven.UUCP (Barbara Jernigan)
Newsgroups: net.cooks
Subject: Re: Massive Pumpkin Query
Message-ID: <465@oliven.UUCP>
Date: Wed, 18-Dec-85 16:11:53 EST
Article-I.D.: oliven.465
Posted: Wed Dec 18 16:11:53 1985
Date-Received: Fri, 20-Dec-85 03:27:40 EST
References: <643@lasspvax.UUCP> <4400002@cdp>
Organization: Olivetti ATC; Cupertino, Ca
Lines: 26

I agree with 'Rainbow:
> 
> Cut the pumpkin into manageable pieces, [PEEL!, and]
> boil them for around 20-30 minutes in a large pot (until soft)

However, with 70 lbs of pumpkin (rather more than I'd be willing
to handle, you don't want to season the pulp.  When the meat is
soft, place in blender/food processor, then puree'.  Next, either
can the pumpkin (you'll need a pressure cooker -- check any good
canning book) or freeze it.  It was my first 'industrial' use of
a Seal-A-Meal received three years ago as a wedding present.  I
packaged the pumpkin in 1- and 2-cup portions, sealed the bags
(I'm sure 'Zip-lock' would work fine), and popped them in the
freezer.  The pumpkin survives well -- it passed the thaw test in
several Christmas cakes and cookies.

If you're looking for good pumpkin recipes, there is a cookbook
devoted to the Pumpkin available in Half Moon Bay (CA.) -- Great
Pumpkin Land.  It runs $5.86 (with tax) -- I suppose I could be
convinced to pick up copies for interested individuals (email
or write me at:
             Barb Jernigan
             212 Kelly
             Half Moon Bay, CA 94019  ).

***The pumpkin donuts are out of this WORLD!!