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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Jan 14
Started by Paul Lueders. Last reply by Richard Pierce Jan 11.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
A couple thousand acres? You sure you got enough? La di da.
And Christine, do you know the variety? When you say Jack-O-lantern I guess you mean those big boys. Yes, Lynda is right, you can pressure can, pickle (folks like them as sweet pickles) or freeze the chunks after blanching but I find those big ones somewhat tasteless. There are varieties grown for pie and eating like sugar pie pumpkins. But then again, you may want to put this one to use. My experience is that the meat is more watery so if you want to make pie with them you might drain the meat after steaming to release some of the water. What do you grow Lynda?
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