Make Your Own Pumpkin Puree, It's Easy!

Make Your Own Pumpkin Puree, It's Easy!

Last week was the first time in almost a year that I saw canned pumpkin on the grocery store shelves. I was pretty shocked that the pumpkin shortage has gone on as long as it has. I told myself that I would make my own pumpkin puree this year if I couldn't get my hands on any. Actually there are some places that still cannot get canned pumpkin. So if thats how it is in your area then this post is for you.

It never dawned on me that making your own Pumpkin Puree was so easy. I assumed it was hard, so I never even bothered to try. I came across some pie pumpkins at home depot so I grabbed two. I know I can buy pumpkin again but I really wanted to give it a shot and see if there is a difference in taste from fresh versus canned. I have always heard that fresh pumpkin puree taste so much better

The whole process was really simple, but I did run into one problem I hadn't planned on. The skin was so hard that I couldn't even cut the pumpkins. I just assumed pie pumpkins were a different texture then regular Jack o Lantern pumpkin. So to solve that problem I just roasted the pumpkins whole for about 20 minutes to soften up the skins. After they cooled a bit I cut off the stems and cut each pumpkin into pieces.

I thought that would be so much safer than trying to attempt to cut the pumpkin because it just didn't look safe. Now I still don't know if fresh versus canned taste better because I froze all the pumpkin puree. But you can bet that I will be making a recipe in the next couple days and I will let you know. I have included some step by step photos of just how easy it is to make your own pumpkin puree. I hope you will give it a try especially if canned pumpkin is still not available in your area.

Preheat oven to 350 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved.Using a spoon, scrape out all of the stringy stuff and the seeds. (save the seed if you want to toast them) Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet.

Cook pumpkin in a 350 degree oven for about 45 minutes or until its tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet. Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out, Place pumpkin pulp in a food processor and process until smooth. I used the blade attachment to my Cuisinart hand mixer. You can also just mash it with a fork or potato masher.

If your pumpkin is on the dry side, you can add a little water to the pumpkin to get the consistency you want. I drizzled in about 1/4 cup of water until it had the right feel. At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I froze mine in 2 cup measures in zip lock freezer bags. Most recipes I use call for a whole can which is 15 oz.

If the pumpkin puree is a bit watery you can strain it through a small strainer.


If not using immediately store pumpkin puree in the freezer.

Bread for a Year

If you only had one food to eat-bread-do you have enough to make a loaf of bread every day to live on in your food storage? Wendy DeWitt figured it all out and here it is:

2C white wheat (3C Flour),

1C water,

1 1/2 tsp salt,

2TB melted shortening,

One of the following: ¼ C Applesauce, ¼ C sugar, or ¼ C honey

2tsp yeast.

Warm the water and add yeast. Set aside. Mix flour, salt and sugar. Add the yeast water, melted shortening and knead until smooth and elastic. Shape into loaf, place in greased pan, cover and let rise until doubled. Bake at 350 for 25-30 minutes.

Total supplies needed for one year:

61 #10 cans of white wheat

23 gallons of water

4 2/3 containers of salt

19 pounds of shortening

45 pounds of sugar

5 pounds of yeast

Caramel Apple Oat Squares

Caramel Apple Oat Squares
1 ¾ cups flour
1 cup quick oats
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup chopped walnuts
1 jar Mrs. Richardson’s Butterscotch Caramel sauce
1 can (14 oz) sweetened condensed milk
3 – 4 cups thin sliced baking apples
Preheat oven to 375 degrees.  Combine flour, oats, sugar, baking soda and salt: cut in butter until crumbly.   Reserving 1 ½ cups crumb mixture, press remainder on bottom of greased 9 x 13 pan.  Bake 10 minutes.  Add nuts to reserved crumb mixture, set aside.  Mix butterscotch caramel sauce and sweetened condensed milk together.  Layer apples over baked crust; top with caramel mixture, then reserved crumb mixture.  Bake 30 – 40 minutes until set.  Cool.  Serve warm with ice cream if desired.
These are scrumptious, don’t plan on eating just one square if you make these!

Chocolate Seven Layer Bars

1 – Ghirardelli Brownie Mix
½ cup butter
1 cup flaked coconut
1 cup butterscotch chips
1 cup semi sweet chocolate chips
½  cup walnut or pecan pieces
1 can sweetened condensed milk
Melt butter in bottom of 9 x 13 pan.  Sprinkle entire box of dry brownie mix over butter and spread evenly.  Layer coconut over crust, then layer chips and nuts.  Drizzle sweetened condensed milk evenly over all.  Bake at 350 degrees for 25 – 30 minutes, just until edges are beginning to bubble.
This recipe was on the back of a Ghirardelli Brownie mix.  Oh my, talk about yum!  I love Seven Layer Bars made with graham cracker crumb crust; but these are even yummier.

Storage goal for the week-OATS

30 lbs of Oats 
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Oats:

Oats are the edible cereal grains produced by the cereal grass of the same name. Oats are light tan in color. They have a nutty flavor and a chewy texture and must be hulled before they can be eaten. Whole oats minus the hulls are called groats.

3 Types of Oats which we will cover here:

Rolled Oats
These are also commonly called “old fashioned”, “thick cut” or “porridge” oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take longer to cook than do the quick cooking oats, but they retain more flavor and nutrition. This is what most people will call to mind when they think of oatmeal.

Quick Cooking Rolled Oats
These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.

Instant Rolled Oats
These are the “just add hot water” or microwave type of oat cereals and are not at all suited for a long term food storage program. They do, however, have uses in “bug out” and 72 hour food kits for short term crises. Generally the more you process a food the less nutritious it becomes,instant oats are best avoided if you want to get the full benefit of this grain.

Storing

Store oats in an airtight container in a cool, dry place for up to 6 months. Freeze in a moisture- and vapor-proof container for up to 1 year. So definitely rotate your oats!

Cooking Time

It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious, you should think seriously about using them in your every day cooking habits instead of using the slower cooking quick oats. Instant oats certainly have their place, however, such as on camping trips and in your 72-hour kits.

Oats Health Benefits
Weight Control - As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Cholesterol and Heart - Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.
Blood Sugars - Eating oats can spread the rise in blood sugars over a longer time period.
Anti Cancer - Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person’s risk of getting cancer.
Blood Pressure - A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.
Bowel Function - Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber.
Athletic Performance - Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity.

Oats Nutritional value per 100 grams
Energy     390 kcal / 1630 kJ
Carbohydrate     66 g
Dietary fiber total     11 g
- Beta glucan     5 g
- Insoluble     6 g
Total fat     6 g
- Saturated     1.217 g
- Monounsaturated     2.178 g
- Polyunsaturated     2.535 g
- Cholesterol     0 g
Protein     17 g
Minerals
Calcium     54 mg
Iron     4.72 mg
Magnesium     177 mg
Phosphorous     523 mg
Potassium     429 mg
Sodium     2 mg
Zinc     3.97 mg
Copper     0.626 mg
Manganese     4.916 mg

Oat Recipes

Quaker’s Best Oatmeal Bread - By Hand

Sunday Supper Meatloaf With Roasted Vegetables

Spinach-Stuffed Turkey Meatloaf

Dilled Salmon Cakes

Three Pepper Oat Pilaf

Italian Herbed Oatmeal Focaccia

September is National Preparedness Month

September is National Preparedness Month. Instead of waiting until January, set some goals and start working on your food storage and emergency preparedness this month. Check out Ready.Gov for more ideas. Or my Food Storage and Disaster Preparedness Calendarfor a list of ideas to work on monthly. I also have several former posts on in the "Previous Posts I've Written" section on my blog with ideas for you.

1. Decide on a monthly budget. It does not matter how small it is. If you are financially burdened, check out books from the library and start to study. Knowing what to do in an emergency is the best preparation.
2. Choose an area to focus on. If you are just beginning with food storage buy 2 small cans or boxes of an item instead of one. Put one aside. It's easy to do if your item is on sale. If you are working on emergency kits, buy one item a month and put it aside. A little bit at a time will still help you reach your goals! Some items in kits are not food items, so they last many years.
3. Decide on a preparedness item you want to get (or ask for) this Christmas.
4. Pray for support and guidance. You will be helped! Best wishes

1 (#10) can Powdered Eggs
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Powdered Eggs:
Eggs are extremely perishable. Eggs must be kept refrigerated and have a relatively short shelf life. Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of attributes.
Powdered eggs are fully dehydrated eggs. The major advantages of them over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well. For camping and hiking excursions there is no better way to carry eggs than in powdered form. Just add water and cook up scrambled eggs in no time. The ease and benefits of Powdered, Dried Egg Products are tough to beat.

Appearance:
pale or yellowish powder, without strange particles.

Smell:
pleasant, typical mild, free of strange smells.

Taste:
typical to egg.

Storage:
Environmental temperature, keep in dry and dark place.

Shelf life:
Dry egg products can be stored up to a year or longer under proper storage conditions.

Nutritional Value:
Eggs are low in saturated fat and are one of the best sources of vitamin D, a nutrient that is essential to the development of strong bones. In fact, eggs are a nutritional powerhouse. For only 75 calories you get high quality protein and varying amounts of 13 essential vitamins and minerals, including A, B12 and folate.

For Baking:
For bakers, powdered egg products provide consistency from batch to batch and are always ready. Egg solids blend well with other dry ingredients and can be used immediately without cracking or thawing. Or for those of us (me) who are clumsy, you could keep that piece of shell out of your favorite cookie dough.

How egg products are made:
Egg products are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture. The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products. The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product. Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package. From here the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value. Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.

Information has been aggregated from the following sites: Honeyvillegrain and Emergency Essentials.

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THIS IS MY ABSOLUTE FAVORITE

FOOD STORAGE SOLUTION:

You will need:

A piece of material or a curtain.

(I got mine on clearance at Target.)

A Picture Frame or a Piece of Wood

(Cut and Routed around the edges.)

Measure the boxes you are using to know the

size of the picture frame or wood piece.

Paint

3-4 Boxes of #10 Cans

(I used Wheat!)

1 Fat Quarter-Sized Piece of Material

This is what you end up with . . .

Let's See That Again . . .

Here's what I did with the piece of fabric and the frame.

With just a few supplies and about 15 minutes

You end up with . . .

A Super Cute, Super Creative

Food Storage Nightstand.

Wowie, That's Impressive!

These are just some of the ways you can store food

in small spaces with no basements as well as

some easy ways to ROTATE and USE that food!

Next week I'll show you some ways to find extra closet space,

even in a cramped apartment as well as storing food in a dresser,

and behind the couch!

Isn't Food Storage FUN!

Raspberry Nugget Pancakes!

This is the EASIEST recipe

I think I've ever posted and it's

COMPLETELY

Shelf Stable!

I use the Pancake Mix from the Dry Pack Cannery

and I add the Raspberry Nuggets

(which I purchased from Blue Chip Group)

and that's it!

I love the pancake mix from the cannery!

You can make Pancakes and Waffles using the same mix,

and the nuggets come in 4 different flavors.

Raspberry, Blueberry, Apple Cinnamon, and Cranberry!

Here's the link for the Nuggets:

Blue Chip Group Nuggets Link

AMAZING!

Here's the Recipe:

Ingredients:

Crust

1¼ cups all-purpose flour

1/2 cup quick cooking oats

1/2 cup packed brown sugar

1/2 cup ground pecans

1/2 tsp baking powder

1/2 cup butter, melted

You could make the crust into a mix and make several ahead of time!

It's a great mix to have on hand!

Topping

1½ cups pecan pieces

3/4 cup brown sugar

2 tbsp corn syrup

Filling

2¼ cups canned pure pumpkin

1 can Regular or Low Fat Eagle Brand®

sweetened condensed milk

1/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

3 eggs

2 ½ tsp cinnamon

1½ tsp vanilla extract

1 tsp ground ginger

1/2 tsp allspice or mace

Preparation:

Toss all ingredients together except butter.

Add melted butter and rub between fingers

until evenly combined.

Press into bottom of parchment lined 13" x 9" pan

and bake at 350°F for 10 minutes.

Topping :

In small bowl combine topping ingredients; set aside.

Filling :

With electric mixer beat pumpkin and sweetened condensed milk.

Beat in remaining ingredients until smooth.

Pour over prebaked crust.

Bake :

15 minutes; remove from oven and sprinkle

with prepared topping.

Return to oven and bake another 25 minutes

or until set.

Cool completely on wire rack.

Chill.

The BEST French Bread

If I had to choose a favorite recipe, I think this might be it. I got the recipe from a fellow church member about 5 years ago and have been making it ever since. It has a beautiful, shiny outer crust that is fabulous to dip in any kind of soup or pasta dish. It freezes like a dream and I have used the dough to make all kinds of other things. Pizza dough, Cal zone dough, Pepperoni Wraps, Sandwich Loafs, and more. I will be posting all of these ways to use this wonderful recipe in days to come!

I can usually make a batch in about 90 minutes 
(depending on how many folks need help with homework and practicing!)
I can fit a double batch in my large sized Kitchen Aid, but I always use my Bosch when I triple or quadruple the recipe.
Give it a try!
Don't be afraid of yeast.
You and yeast can be good friends, I promise!

Fabulous French Bread

Time: 90 minutes

Yield: 3 loaves

Recipe from Krista Robinson

PRINT RECIPE

1 T shortening

1 T salt

2 T sugar

1 C boiling water

1 C cold water

1/3 C lukewarm water

1 T yeast (I use active dry)

5 - 6 C white all purpose flour

1 egg

1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling.

2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.

3. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well. You need to smash up the mixture until it resembles the picture above.

4. Pour the boiling water over the shortening mixture.

5. Pour the cold water over the mixture.

6. Pour the warm water and yeast into the mixer.

7. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer...see the picture below.

8. Let the dough mix on high for 8 minutes.

9. Let the dough rise in the mixer for about 20 minutes. (This step can actually be skipped if you are in a hurry!)

10. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.

11. Spread the dough out (on the jelly roll pan) as pictured below.

12. Then roll the dough up like this.

13. Then bring the ends over and layer them on top of each other.

14. Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.

15. Spray a sharp knife with cooking spray.

16. Make your egg wash by whisking the egg until frothy.

17. Cut three diagonal slits in the top of each loaf. Cover with the egg wash being sure to get it into all of the slits.

18. Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.

19. Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.

20. Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.

21. Turn the oven down to 325 for convection, 350 for regular and turn the pan around in the oven. Bake for another 7 minutes convection or 10 minutes for regular.

THE END....that was like writing a short novel! It has a lot of steps but as I said before, this bread is worth it. We love it. My  kids like to pass it around the neighborhood to their friends when I make it. Sometimes they even come and knock on the door when they can smell it baking, just to be sure they are going to get a slice....or a loaf! They can really pack it away in a quick hurry! (Thus the reason for tripling and quadrupling the recipe!)