![\"Dehydrated](\"http:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2021\/11\/Dehydrated_Pumpkin_Powder-161x300.png\")
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Terry White posted this. I thought it worth sharing.<\/p>\n
Instead of canning pumpkin and using up my low supply of canning jars, I dehydrated over 100 pumpkins. I can get 20 pie pumpkins into a quart-size jar. Canning would hold 1-1.5 pumpkins per quart jar. Huge difference, eh?<\/p>\n
What I do is:
\nWash whole pumpkin in soapy water and rinse.
\nCut in half and remove the seeds.
\nCut out the stem with a V cut and the bottom in the same manner.
\nBake cut side down on a lined cookie sheet until a knife inserts easily.
\nRemove from oven and let cool.
\nThinly slice the pumpkin and place in the dehydrator at 160 degrees until completely brittle.
\nPulverize in a blender or coffee grinder
\nOnce pulverized, place thinly and evenly on a cookie sheet and place in a 200-degree oven for about 30 min to remove all the moisture.
\nPlace in sterilized, dry jars.<\/p>\n
It will keep indefinitely.<\/p>\n
To rehydrate, I measured 4 parts boiling water to 1 part dehydrated powder.<\/p>\n","protected":false},"excerpt":{"rendered":"
Terry White posted this. I thought it worth sharing. Instead of canning pumpkin and using up my low supply of canning jars, I dehydrated over 100 pumpkins. I can get 20 pie pumpkins into a quart-size jar. Canning would hold 1-1.5 pumpkins per quart jar. Huge difference, eh? What I do is: Wash whole pumpkin … <\/p>\n