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Tue, Nov 19, 13 at 16:54
| I know I've read this somewhere, but can't for the life of me find it. I roasted, pureed, bagged and froze my own pumpkin puree this year. It seems just a bit watery, so I bagged it in 17 ounce portions so I could drain it. But I can't remember the specific technique of, or how long I should drain it to make it a little dryer. Can anyone help? TYIA. Steve |
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| I just put it in a cheesecloth lined wire mesh strainer, put the strainer over a bowl to catch the juice and pop it in the fridge (usually overnight). Sometimes I let it go a bit too long so it's drier than I want, then I just stir a spoonful of juice back in until it's the consistency I need. |
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| Same here - cheesecloth lined strainer. But better to under-drain than over-drain. Have made pies with undrained in fact and it poses no real problems, just takes a little longer to bake. But over-drained and too dry ends up with a scorched taste when baked. Dave. |
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| Thanks Malna and Dave! This is wet enough that it really needs to drain, at least for a while. Thank you both for the pointers, I just couldn't remember the process! Steve |
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| I scoop out the seeds and gook from my pumpkins, cut them into large chunks, pressure cook them (15 lbs @ 15 minutes), cool, de-skin, mash, let drain in a colander for a few hours, bag & freeze. The juice that you drain out can be used for soup. TomNJ/VA |
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