|This jar had mushy punkin chunks...|
|This jar's chunks were in tact, but still... Where did all that water go???|
So as my pie punkins were processing, I cut up one of my GORGEOUS Musquee De Provence pumpkins. Yes, this pumpkin is so beautiful it deserves to be called an actual pumpkin. I didn't take a picture of this one before I cut it up, but here is one from the internets...
|NOT my picture... But I have about 6 more of the babies out in the driveway|
|really, this picture (from my phone) does NOT do the color of Musquee de Provence any justice|
|The biggest Pyrex bowl I own is overflowing with chunks... A LOT of flesh and only a little skin. I LOVE this pumpkin!|
|This is probably the least messy my kitchen has EVER been during canning...|
Anyways, I don't even know how much this thing weighed, but it was a LOT. I got 2 full gallon bags of pumpkin cubes (which I plan on roasting and making into soup.) This pumpkin flesh is so beautiful... It is a bright pinkish orange color, and has the texture of a butternut squash. I cannot even WAIT to cook this baby up. I would have done it last night, but I didn't have any olive oil... I will take care of it tomorrow...
Speaking of soup, my next question... I know I am NOT supposed to can pureed squash because of the density, but what about soup? I mean, it is much more liquid than straight up squash puree... Any thoughts???