Uses for Jackolanterns

Subject: Uses for Jackolanterns Sun 15 Oct 2006, 10:55 pm

Title of Tip or Article: Save the Pumpkins!
Author: Vking
Description: Uses for Jackolanterns
Category: Holidays
Type: Article

From Pat Veretto,

Don't throw out the Halloween jack o'lantern
With Thanksgiving peeking around the corner already, that leftover jack-o'lantern's insides should be salvaged as quickly as possible. Even if you didn't have a pumpkin at Halloween, you should be able to buy them very cheaply right now.
The flesh of a pumpkin that's been cut will keep for a few days with no refrigeration if it's not too humid or too hot, but don't expect it to last more than three or four days in good shape. If you do wait longer, be sure to trim well wherever there is any sign of spoilage.
You can dehydrate it, freeze it, can it, or if your pumpkin hasn't been cut, simply keep it in a cool area, about 55-60 degrees. How long it keeps depends on how well it has been cured, so if you're not sure, put the pumpkin outside in sun or shade, when the temperature is above freezing, for two or three days.
The rind will harden and protect the flesh, just like nature intended. Under ideal conditions, an uncut pumpkin will easily last into the new year.
If you want to use it sooner, it's a good timesaver to cook and freeze now for those Thanksgiving pies. Peel and chop to boil, or cover whole and steam in the oven until tender. Puree or mash thoroughly, drain and measure the cooked pulp to make 1 or 2 cups, then cover with the liquid you drained off, (add water if you need to) to freeze. Drain the liquid before you use it. This can be used just like canned pumpkin, but it's much fresher in flavor.
Of course, canned pumpkin is convenient to have on hand for the upcoming holidays, too, especially if you're short on freezer space.
There are many ways to use pumpkin, including simple pumpkin soup[/a] or pumpkin bread[/a]. You can add walnuts to the bread to make it festive, and freeze until Thanksgiving or Christmas. A loaf of pumpkin bread, wonderful and frugal gift, too.
Pumpkin chips can be made by slicing thinly, salting if desired and dehydrating.
One of our favorites is to simply mash the cooked pumpkin and serve with butter, salt, pepper and a little garlic. If your family likes squash of any kind, they will like this.
Oh... you did save the pumpkin seed, didn't you? They make very healthy (and in this case, very frugal) snacks. In case you have some pumpkin seeds on hand now, the method of roasting them is simple:
Clean them and sort out those that are too immature to have anything inside, then make a strong salt water mixture, about a half cup to a quart or so of water. Put the seeds in it, and be sure there is enough to cover them completely. Let them soak overnight, (they won't try to sprout in saltwater), then spread evenly on a cookie sheet, and dry in a cool oven (about 250 degrees) until very slightly browned, about 2 hours. You can do it faster, in a 300 degree oven, but you need to watch them very closely, as they burn quickly once thoroughly dried. You can also do this in a dehydrator; it should take 10-12 hours.
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Vicki

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