Saving Pumpkin Seeds

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Permalink Reply by stan shliapa on November 6, 2009 at 10:42am

Hello,I live in the Northeast and every yr. I grow them and always have very good luck!! I save my seeds, dry them out and never ever cooled them! Idry them out completly (2 weeks or so} and then I just place them in a labeled envelope and pack them with the rest of my seeds! I do store them in my cellar wich stays between 40-50* all winter long. I guess it wouldn't hurt to fridge but I'm not that sure. I hope that helps you!!

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Permalink Reply by Sheri - WA./San Juan Islands on November 6, 2009 at 3:32pm

Thank you so much for sharing your information Stan. I'd really like to grow culinary type pumpkins and the price is just so high for the canned stuff in the store, over $3.00 per can! Just carved into the pumpkins this morning and finished making my first Pumpkin Butter! Cheers!

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Permalink Reply by Susan Chabot on February 22, 2010 at 9:45am

Would you share your pumpkin butter recipe, please. Sounds delicious.

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Permalink Reply by Sheri - WA./San Juan Islands on February 22, 2010 at 11:16am

Susan, a few years ago my daughter and I went to Roslyn, Washington and found the sweetest kitchen store. This lady sold this pumpkin butter with port wine in it, made by some company that I forgot it's name. It was so good I had trouble giving it away as Christmas gifts after I tasted it but I did give the other jars away determined to make this wonderful stuff myself insteaed of paying 6 dollars a 6 oz. jar! I did up a whole pumpkin and made a ton of butter just before Thanksgiving. I was not set up to do any canning (still instorage) but I gave it away fresh.

PUMPKIN BUTTER WITH PORT WINE
Slice and clean out pumpkin. I use a large spoon to scrape the fibers out.
Cut into large sections with the skin on and place in a large 13 x 9 pyrex flat cake pan.
Add about a cup of water and cover with foil and cook at 350 degrees for about 35-45 min. Till soft. Check to make sure it doesn't run out of water, you don't want burning.
*My pumpkin loaded that pan 5 times.
While more is cooking, cool down already cooked pumpkin and with a sharp knife cut off skin.
Put through food processor.
After enough was baked to fill the pot about 3/4 up I started slow cooking it with the lid off to render it down and thicken. Stir often! It helps to use a good teflon pot to avoid burning. After it cooked down I add sugar about 4 1/2 cups. I use Splenda, hubby has diabeties. Add cinnamon, powdered clove and fresh grated nutmeg. I use a lot of spice but do go a bit easy on the fresh grated nutmeg, it's strong. Pour in 1 cup of cheap pot wine and stir and cook down till very thick.
You can put this up as preserves. Laddle cooked hot pumpkin butter into sterilized jars, leave 1/4 inch head space, cap and band and process 10 min in a boiling water bath. YUM!

Susan Chabot said:

Would you share your pumpkin butter recipe, please. Sounds delicious.

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