Processing pumpkins!

This year, I wanted to try something new that has interested me for a long time - canning pumpkin!  Now, from what I have read, you technically cannot safely can pumpkin pulp.  But, I did find a recipe for pumpkin butter (dropped in jelly jars and refridgerated) and also pumpkin bread (which you can freeze).  I am all about easy, and I was a little nervous about the work it would take to process a whole pumpkin, but it turned out to be a cinch. 

Note: This post will have instructions for processing the pumpkin, the next couple will have recipes for the bread and butter.

Processing the Pumpkin

First, you need a young pumpkin, between 3-5 pounds.  It needs to still have its yellow-orange color and should not have the mature dark orange appearance.

Bake the whole pumpkin in the oven at least 90 minutes at 350 degrees on a cookie sheet lined with aluminum foil.  I think I left mine in around 2 hours just to be safe, but 90 minutes should be fine as long as the pumpkin has a soft feel and has a deflated appearance.  Take the pumpkin out of the oven and allow it to cool.  I left mine in the refridgerator overnight (still on the aluminum foil - it will leak so put a plate under it or something to catch the liquid). 

Pop off the stalk and cut the pumpkin in half over a sink or something to catch the liquid because there will be alot. 

For each pumpkin half: Cut the small round portion where the stalk was and discard.  Use a spoon and scrape out the seeds and most of the stringy innards.  Use a sharp knife and skin the outside.  The skin is tough, so this takes some time!  The whole pumpkin, although soft, should still 'stick' together, making it easier to process the entire half of meat. 

Cube the cleaned pumpkin meat.  Put cubes into a food processor.  Puree until there are no lumps you can see and the consistency is smooth.  Now you are ready to add it to a pot for pumpkin butter or to batter for pumpkin bread!