/ck/ - Food & Cooking

>>11123868
Skinning them is easy enough. Just get huge pot of boiling water and dunk the tomatoes into them for like 2mins until the skins start to loosen. Then run them under cool water, so you can handle them cool, and slip the skins off in one motion. I don't do that anymore unless I'm canning whole tomatoes. For everything else, I just core the stem end out, slice them up a little, and run them through the Universal food copper on the fine setting. I like whole tomatoes for making sauce and paste, so the seeds are not a problem for me. The skin pieces are so tiny that no one notices those anyway.

>pumpkin presure canned last year

>>9535972
>>9535972
Unripe green pumpkins can be eaten like a melon, but have the flavor of summer squash and can be cooked in related recipes. Uses for fully ripe pumpkins vary according to species and cultivar. I grow Dickinson Field pumpkin (Curcurbita moschata). They are the same squash used in Libby's "pumpkin" puree. They are best used for pie and baked goods. Other cultivars and species of pumpkin are better for things like roasting, soups, stews, dehydrating, and even frying & tempura. Knowing what cultivar of pumpkin you have goes a long way to know the best way to prepare it. Some cultivars are super hard to cut up (like most Jack-o-lantern cultivars) while others, like Dickinson are really easy to cut up.

I pressure can mine. Here's yesterday's batch of canned pumpkin. Each quart jar can make 2 pumpkin pies. There's enough here for nearly 100 pies.

For turning your pumpkin into puree, the best method is to chop it up into cubes like those in these jars. You'll need to cut off the thin hard skin and remove the stringing interior too. Then boil them until they are soft enough to mash. Use whatever method you want to mash them up and whatever pumpkin pie recipe online to make pies.