I got the extra pumpkin she didn’t need. Despite its size, it is very tasty. I made roasted pumpkin soup yesterday and cut up the rest of the pumpkin into cubes for canning today.
Here’s the method I followed: https://nchfp.uga.edu/tips/fall/pumpkins.html
Notes for newbies: this is cubed pumpkin. You can’t can puréed pumpkin/winter squash. Also, you aren’t supposed to keep your cutup pumpkin at room temperature before processing for more than two hours.
by onlymodestdreams
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