(no subject)

[valancystirling]

It was in the 30s last night. I actually have socks on right now. I don't even have the windows open for a change.

Tonight we're going to a wool processing mill to collect waste wool that no one else wants. The plan is to make insulative window coverings. Not sure how it will work, but we're going to experiment.

I'm canning some homemade pumpkin butter right now. It smells yummy. If I can bear to part with it, some of it will go to Christmas presents. I only got four small jars of it though. Hopefully we'll make more when my mom gets here. And apple butter. Mmmmmmm...

Comments

[vaysha.livejournal.com]

ooh would love the recipe for pumpkin butter!

[valancystirling.livejournal.com]

I just baked a few pie pumpkins, mashed them with a potato masher, and then threw it in the crockpot with some brown sugar and a ton of pumpkin pie spice. I wasn't very precise, but it tastes good. I decided the crockpot wasn't getting rid of enough moisture, so I set it on the stove to boil away some of the excess before canning. Now it's the perfect texture and I'm very pleased with it.

I'm trying to htink of approximate ratios...maybe 4-5 cups of pumpkin, maybe 1 cup or less of light brown sugar, and 2-3 tablespoons of pumpkin pie spice. I only got 4.5 small jars out of it.

[pookfreak.livejournal.com]

When you baked the pie pumpkins - did you seed them and cut them before baking or just bake them whole? I've been wanting to play around with pie pumpkins but I'm not sure the best way to start cooking them from fresh.

[valancystirling.livejournal.com]

I did take out the guts. I cut them in half and cleaned them out, then set the halves cut side down on a baking sheet (one with sides so no juice drips in the oven) and baked them at 350 for about an hour. I occasionally poked them with a fork to check for tenderness, so it could have been more or less than an hour, don't remember. From there, you should be able to scrape the meat part out of the shell and mash it up or put it in a food processor.