Extension
Connection
Extension
Connection
Versatility of Pumpkins
By Janet Hackert, Nutrition Specialist
September 22nd is the Pumpkin Festival at the Jamesport Auction. And the pumpkins in our patch will soon be ready to harvest. When we think of pumpkins, what comes to mind first – pumpkin pie, jack-o-lanterns, or maybe roasted pumpkin seeds? But pumpkins, and pumpkin plants, are far more versatile!
Several parts of the pumpkin can be used. Pumpkin greens can be eaten cooked like spinach or collard greens. The seeds can be roasted plain, salted or with flavorings added. Pumpkin flowers are also edible. And of course the flesh of the pumpkin can be used in a variety of cooked dishes as a good source of Vitamin A and potassium. They also provide Vitamin C, folic acid, pantothenic acid, and copper.
When choosing a pumpkin for eating, select varieties bred for flavor, known as ‘pie pumpkins’ or ‘sweet pumpkins.’ These tend to be smaller and sweeter than most types used for jack-o-lanterns. They also usually have more pulp. The larger, more watery decorative pumpkins can also be eaten though. When using a pumpkin for both decoration and food, draw on the pumpkin with non-toxic paint or markers instead of carving it to keep it safe to eat.
Pumpkin can be canned as chunks, frozen or dried for later use. To can pumpkin, be sure to can it as chunks. Pureed pumpkin is much too thick to safely can and no research-based recipe and procedure have been developed. The University of Georgia Cooperative Extension Service, has a procedure to can pumpkin or other winter squash chunks.
To freeze, select full-colored mature pumpkins with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, in an oven or microwave oven. Small pumpkins can be pierced and baked whole on a tray in an oven or microwave oven until soft. To cool, place pan containing pumpkin in cold water and stir occasionally. Remove pulp from rind and mash. Package in amounts appropriate for end use in recipes, label, seal and freeze.
Source: From Harvest to Health: Pumpkins, MP 601; So Easy to Preserve, Canning Pumpkin Chunks
(Written September 11, 2009)
 |
Extension Connection Barb Ubben, Web Manager harrisonco@missouri.edu Last revised: 05/25/04 |