Canned pumpkin
 

On 9/15/2010 4:19 PM, Ranée at Arabian Knits wrote:
> In > ,
> Janet > wrote:
>
>> I prefer canned pumpkin (not pie filling)I found it very hard to get all
>> the liquid out of the fresh pumpkin. I tried both roasting the pumpkin
>> in the oven and pressure cooking it, but it was too wet for my recipes.
>>
>> How do y'all get the water out of it?
>
> We use sugar type pumpkins, rather than jack o lantern types, and
> strain if necessary, but haven't found it to be necessary nine times out
> of 10. I would just reduce the other liquid of a recipe if it really
> became an issue.

I never did use extra water. I haven't tried the little sugar pumpkins.
I have promised a pumpkin cheesecake to our Thanksgiving guests. I'll
look into the sugar pumpkins.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.