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Pumpkin — Winter Squash

A preserved pumpkin made by boiling pieces and sterilizing in a jar.

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

Ingredients

Directions

Prepare

  1. Remove seeds from the pumpkin or squash.

  2. Cut into strips and peel.

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

Cook and can

  1. Boil the pieces until thick.

  2. Pack into a jar.

  3. Sterilize in a hot-water bath for 120 minutes.

  4. If using a steam-pressure canner, sterilize for 60 minutes at 5 to 10 lbs pressure.

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
Forms the main body of the preserve, providing all the flesh that thickens and fills the jar.

“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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