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Pumpkin, Winter Squash

Preserved pumpkin or winter squash by boiling, packing, and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pumpkin, Winter Squash

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Remove the seeds from the pumpkin or squash.

  2. Cut the pumpkin or squash into strips and peel off the skin.

  3. Remove the stringy center and slice into small pieces.

Cook and pack

  1. Boil the pieces until thick.

  2. Pack the pieces into jars.

Seal and cool

  1. Sterilize the jars in a hot-water bath for 120 minutes.

  2. Remove the jars and complete the seal.

  3. Cool the jars.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pumpkin or winter squash
Provides the flesh that is boiled down and packed, forming the body of the final product.

The step that matters

Sterilize the jars in a hot-water bath. Heat in the water bath destroys microorganisms inside the sealed jars, so the contents can keep. Too short a bath or poor seals can let spoilage develop.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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