The 2 min blanching stops the enzyme that causes the pumpkin/squash to lose its color and texture through the canning process . I can tell you as an old woman that's been canning a long time it's worth the 2 mins if you plan to keep it in storage for yrs. I have some jars that are over 2 yrs old and looks as fresh as the day I canned it. I like squash/pumpkin soup with the curry powder seasoning but my family doesn't like curry 😮 your soup recipe sounds so yummy 😊
Also, IMHO, maybe the 2 minutes is enough to kill any bacteria that the pumpkin might have picked up on its outer surfaces when being processed into chunks and, therefore, longer is unnecessary - though 10 minutes would likely kill any bacteria within the pumpkin chunks before processing Either way, the canning process should eliminate any risk. Nice Vid!
"It turns out, I just love soup"! -Chelsea This statement needs to be on a shirt. Because this is a mood and I totally relate to it so much. A warm hug of joy to you and yours.💚
Hi everyone. I am not sure if any of you do this or not but I love it along with my family. I make a stew and bake it till about 1/2 way there then I put it into a pumpkin that has been cleanout like halloween time and put my stew in it then continue baking. When you feel the stew is done to how you like it and the pumpking flesh is soft it is ready to enjoy. I just like the fact that when you scoup out some stew you get the walls of the beautiful pumpkin meat with it. YUM. Great video Chelsea. cheers
About 35 years ago, I helped my mom, and our friends family cut up and can one of those giant fair pumpkins. The person that guessed the weight of said pumpkin won it in a raffle and gave it to our friends, it weighed 99 pounds. I think we got close to 80 quarts of pumpkin from it.
Keep enjoying your soup! I read an article years ago that discovered that people who consumed soup more consistently maintained their diets and metabolism better, lost 15-20% more weight, and had smaller waists and belly fat.
My Presto Electric Canner thru an error code earlier in the year. I contacted Presto and a rep worked with me. We tried lots of things and I emailed videos to her. But eventually they sent me a brand new canner. It wasn’t a bad process at all. The customer service was amazing! I’m sure they will make it right for you too!
Is it very thick? And do you pressure can it? If so, for how long? Chelsea only is comfortable using recommended methods on her channel, which I respect for a content creator, she wouldn’t want anyone to get sick. I don’t always follow recommended methods myself, but I usually do. It’s important to understand the science behind canning low acid foods. I canned some pumpkin pie mix a couple years ago. I cooked the pumpkin in an electric roaster. Then I put it through my Victorio strainer, put it back in the roaster, cooked it down for a while, measured it and added brown sugar and spices. Then I pressure canned it in pints for, I think, 45 minutes. It worked great! I figure I cooked it for long enough in an open vessel that it killed any botulism spores that it could have had. I use one jar for a pie with 2 eggs and one can of evaporated milk. My husband is queasy about food, so he wouldn’t eat it. That’s ok, more for me!
Yep. Lots of people do and have for a long time. Too many people have allowed themselves to be scared of what they're told to be scared of. They don't ask why. They don't follow the money. Sigh. To each their own, I guess.
The rain on your high tumble sounds so wonderful! I live in northern. Okla , and we are so dry. The grass is crunchy under foot, and cracks in the ground you can put your hand in. Enjoy your rain, and pray for some for us.
I thought the blanching of squash for two minutes is to boil out the air… like a flesh debubble. Helps to keep the pumpkin intact and head space constant and flesh from becoming discoloured above a lower liquid level during storage.
Hi Chelsea, Its so funny because I was going to look up your videos today to see what I was going to do with them : I harvested two (out of the three that managed to grow) Cinderella pumpkins from my garden today and shall try to process them this week. I was able to find seeds here in France after watching your 2023 harvest and am so very excited to taste it! I have tried several new squash crops this year (Longue de Nice, Ushiki kuri, Violina, Sucrine du Berry). By the way, your peanut squash also called 'galeuse d'Eysines' (I live about 25 kilometers away from the town of Eysines - pronounced gah Luze dAy zine). Next year, I shall try Queensland blue, Blue banana and of course the Gete Okosomin (seeds found from a gardener in Austria... Can't wait to get them in the mail! ... Isn't that wild?). As pressure canning isn't an option here, I mean to attempt water canning a pre roasted, pre blended portion of one of them into a 500 ml jar. We don't use mason jars and our glass lids have a rubber 'gasket' for sealing... I will probably leave it to boil for 90 minutes. I hope it will work 😆 I'd love to try your soup as well! Best regards Cécile
I live in NL and there is a small company that is selling pressure canners now, maybe that is an option? Water-bath (Weck) is also an option, 2h if you use Weck/European time I believe. 90 minutes is just a little on the short side.
I think the water bath canning of food requires a 3 hour processing time (aside of tomatoes and fruits), for proper canning. Just make sure to keep the water level up by adding boiling water as needed. Plz double check this info.
Hi I just roasted a round medium pumpkin like a yellow squash with butter and olive oil fresh mince garlic and salt pepper thyme and dry basil melt together stir the ingredients pour over the pumpkin chunks bake for a few minutes, picky family members loved it too I am not and I love my veggies, you can use this mixture on carrots potatoes and I did throw away the butter oil I just Jared it and used it on other veggies like greens, no waisting ! Enjoy
I’ve never grown pumpkins. I don’t really use pumpkin for anything and they take a lot of growing space BUT your pumpkins are so rich and meaty looking, I may take the plunge next year!
Once you've grown and used your own home grown pumpkin/winter squash you will be hooked. It's enjoyable watching them grow and the feeling at harvest time is so special.
Cubed in curry they are awesome! My Dad is diabetic, and we have to do low-carb, so instead of curry over rice, we add pumpkin to a liquidy curry stew (+chickpeas) and that seems to satisfy without blowing up his blood glucose. And I love it because it's delicious and most veggies can be added gracefully.
They are great! Just don't plant them in the middle of you veggie patch as they will take over EVERYTHING haha. I had that this year. But I also have an enormous amount of fantastic looking pumpkins now!
When I have trouble cutting through squash etc I have a designated rubber mallet that I wack the top of the knife with and it helps cut through the pumpkin with little effort
I have dehydrated pumpkin, and then turned it into pumpkin powder. Which you can then make into a soup or a pie or anything by rehydrating it. Also, as I understand it, the reason that you are blanching, the pumpkin is to get the heat into the center of the pumpkin so that it’s a hot pack. Which in combination with canning it then achieved hot enough and long enough to kill all the bacteria.
It's ok to can pureed squash. Been doing it for years. If someone is worried about botulism, the toxin is killed off when cooked or baked. That's if botulism is present, which in my experience is rare
A while ago when I made pumpkin soup I didn't have enough pumpkin for the ratio of other vegetables I had ready... So I put in carrot and sweet potatoes... So yummy. Now I do that all the time.
I use my freeze dried fruits and veggies to add into canned or fresh processed to thicken. So add FD pumpkin to your canned (drained) pumpkin to make purée for pies etc. I use FD tomatoes to thicken up tomato sauce into ketchup, tomato paste, barbecue sauce, pizza sauce etc. rather than boiling it down. I use FD applesauce into apple butter too. So the concept is unlimited in what you can do with freeze dried produce.
Yes, pumpkin seeds dry roasted are good for deworming livestock your dogs, your cats and humans as well. For humans eat five of the seeds that’s it just five if you get an uncomfortable feeling and you’re in the bathroom a little longer than usual than you have parasites you are normal. Movement is normal then you don’t have parasites same goes for your animals. How do I know this? I’m a retired nurse and I’m working on an organic cookbook. . A lot of including summertime and I’m looking forward to learning how to make your pumpkin soup I bet it’s delicious
I canned pumpkin for the first time last year. Getting the seeds out took me FOREVER! Wish I had known about your trick! I swore I would never can pumpkin again, but have maybe changed my mind. I might just give it another try! Thanks for sharing!!
I love how you explain the “why” you do certain procedures regarding canning. I still have a question about the headspace. I can understand that you want more space for expansion, is that the only reason there are different headspace measurements?
Hi- I just found your channel and I'm enjoying it very much. Thank you! Idk if you'll see this, but I do my pumpkins soup very similar to yours and I can it in quarts (without the coconut milk and butter) then when I serve it I grab two quarts, and while its heating I add the butter, milk, and use an imersion blender to make it smooth. Instead of potatos I add pint or two of beans (I like black) and some corn. I serve it with cowboy candy, or a harissa infused hot oil drizzle. Fresh herbs on top are always good too. Thai basil is a fav.
I can up cubed pumpkin and butternut in diluted apple or carrot juice to boost the flavor for pies (save the juice for muffins and pancakes) and in chicken or veggie broth for soups.
I grew two Cinderella pumpkin plants this year and they produced so many pumpkins. I have them on my deck curing right now, will grow them again next year.
So it seams like everyone has different ideas as to why you blanch squash. I was told blanching allows excess air to bubble out and be replaced with water. So less air bubbles in the food while canning. So who knows. 😊
Pumpkin is our favorite food to grow, we love shredding it and making coleslaw, pancakes, also can it shredded with pineapple juice for desserts- it works for a carrot cake. Haven’t tried canning chunks yet. I usually cook and purée it and put it in freezer bags for different items. Great video 🎉
Squash have a dry matter content range from about 4%-30% that's about an 8 fold density range which is extremely unusual for any kind of vegetables or crop for that matter, I don't know if overdoing it on the low end would compromise the quality of your product
I love pumpkin anything. I've never made a pumpkin soup but will now. The first year I gardened in a field that had never been used for gardening - I had over a hundred pumpkins - big fat globes of wonder. It never did that again so 5-10 pumpkins a year after that first bit exhausted the land. That sure was a wonderful summer. I had never canned anything but slowly learned over the years so I ended up giving so many away - like zucchini LOL. Your coat hanger is really nice!
Good job. The reason for the boiling for 2 minutes is to remove the starch from the squash, much like potatoes. For that reason, I never cook my squash for canning....a raw pack is all I do. The water is essential for proper heat transfer and therefore would never can without water. The canning process will kill any and all bacteria that may have accumulated during chopping.
Would it be safe to pressure can pumpkin or squash with some of the ingredients for soup such as garlic, onions, a few spices and then it would be ready to dump and puree into soup?
Sadly I was told when I used a kitchen appliance for stuff like bulk cooking in school canteen tuck shop and bulk cooking for parties when the items played up a month or two after purchase they are not covered under warranty because the amount cooked preserved is classed as commercial amounts the appliance is only recommended to use for a certain time frame a day not constant use daily.
There is no need to parboil the squash for the purpose of killing bacteria, since the pressure canning will more than kill everything. If you wish, for esthetic reasons, want to wash your cubes before packing your jars, you can do it by just rinsing in tap water.
I question alot of things about canning . The 2 min thing is not to kill germs because the canning process will do that . I question the length of times they say to do the job . But I'm not a canning expert , I'm just learning . What's the difference in pumpkin puree an sauces . I wished I had a freeze dryer . They seem amazing but to expensive . Thanks Chelsea 😊
My first and last time canning was cubed pumpkin. Everything went wrong. I think I blanched too long. It turned mushy and I know you aren't supposed to can puree. I processed it and the water in the canner was tinged with pumpkin color. I ended saving some in the fridge and feeding the rest to the chickens. I destroyed the kitchen and spent hours trying to do this. I've decided canning isn't for me, water bath yes, but not canning lol. My canner is still sitting in the closet. It was candy roaster squash and those last so long that I'd rather just use them as I need them. Same with sweet potatoes and butternut squash. Your soup looks good!
My sister taught me a little trick where you can either roast or steam or boil the pumpkin and then the skin comes right off and you don’t have to sit there and peel it all before hand.
I didn’t know about the peanut pumpkin I’ll have to get some to can. I love pumpkin next year gonna plant some I planted some the big long ones Georgia sweet I think they did so good
I’ve always let my roasted pumpkin drain and used that as part of the liquid with either powdered milk or evaporated milk (or use it to make nut or seed cream),
The 2 min blanching stops the enzyme that causes the pumpkin/squash to lose its color and texture through the canning process . I can tell you as an old woman that's been canning a long time it's worth the 2 mins if you plan to keep it in storage for yrs. I have some jars that are over 2 yrs old and looks as fresh as the day I canned it.
I like squash/pumpkin soup with the curry powder seasoning but my family doesn't like curry 😮 your soup recipe sounds so yummy 😊
Perfect explanation!
Thank you!
Also, IMHO, maybe the 2 minutes is enough to kill any bacteria that the pumpkin might have picked up on its outer surfaces when being processed into chunks and, therefore, longer is unnecessary - though 10 minutes would likely kill any bacteria within the pumpkin chunks before processing Either way, the canning process should eliminate any risk. Nice Vid!
X
Thanks for the explanation!!
You can sprout the seeds in the dark and eat as a micro green! Like sprouts!
"It turns out, I just love soup"! -Chelsea
This statement needs to be on a shirt. Because this is a mood and I totally relate to it so much. A warm hug of joy to you and yours.💚
Agree, I'd wear it cause I too LOVE SOUP.
@@CJR-bs7eu Me three!
This time of year I love soup
I know I'm old when watching you exhausts me. Wonderful video.
Hi everyone. I am not sure if any of you do this or not but I love it along with my family. I make a stew and bake it till about 1/2 way there then I put it into a pumpkin that has been cleanout like halloween time and put my stew in it then continue baking. When you feel the stew is done to how you like it and the pumpking flesh is soft it is ready to enjoy. I just like the fact that when you scoup out some stew you get the walls of the beautiful pumpkin meat with it. YUM. Great video Chelsea. cheers
About 35 years ago, I helped my mom, and our friends family cut up and can one of those giant fair pumpkins. The person that guessed the weight of said pumpkin won it in a raffle and gave it to our friends, it weighed 99 pounds. I think we got close to 80 quarts of pumpkin from it.
Another great video. So glad Dan helps you out. The gift he brought home is beautiful and so nice. You're both such a great couple.
Keep enjoying your soup! I read an article years ago that discovered that people who consumed soup more consistently maintained their diets and metabolism better, lost 15-20% more weight, and had smaller waists and belly fat.
We are a soup family too. If we could ever get out of the 80 degree temps, I would be making more. 😃
make cold soup recipes its great. dont know if there is a cold squash soup but plenty other soups to serve cold on a hot day.
My Presto Electric Canner thru an error code earlier in the year. I contacted Presto and a rep worked with me. We tried lots of things and I emailed videos to her. But eventually they sent me a brand new canner. It wasn’t a bad process at all. The customer service was amazing! I’m sure they will make it right for you too!
Same here. Excellent customer service from Presto!
This is great to hear, I have a Presto electric canner, and I haven't had any issues, but if I do, I'm so happy they have great customer service!
Yay! New video! I love how you stay so engaged with your followers! Definitely the highlight of my day!
I have always cooked my pumpkin and pureed it an canned it. I have never had any problems with it.
Is it very thick? And do you pressure can it? If so, for how long? Chelsea only is comfortable using recommended methods on her channel, which I respect for a content creator, she wouldn’t want anyone to get sick. I don’t always follow recommended methods myself, but I usually do. It’s important to understand the science behind canning low acid foods.
I canned some pumpkin pie mix a couple years ago. I cooked the pumpkin in an electric roaster. Then I put it through my Victorio strainer, put it back in the roaster, cooked it down for a while, measured it and added brown sugar and spices. Then I pressure canned it in pints for, I think, 45 minutes. It worked great! I figure I cooked it for long enough in an open vessel that it killed any botulism spores that it could have had. I use one jar for a pie with 2 eggs and one can of evaporated milk. My husband is queasy about food, so he wouldn’t eat it. That’s ok, more for me!
I need to try squash soup I really don’t like pumpkin
Then you’ve been lucky.
That is not considered safe by the the national center for home preserving. I'm not critiquing. Informing. You do you.
Yep. Lots of people do and have for a long time.
Too many people have allowed themselves to be scared of what they're told to be scared of. They don't ask why. They don't follow the money. Sigh.
To each their own, I guess.
A-MAZING what you produce on that simple 30” electric stove!
The rain on your high tumble sounds so wonderful! I live in northern. Okla , and we are so dry. The grass is crunchy under foot, and cracks in the ground you can put your hand in. Enjoy your rain, and pray for some for us.
By Oklahoma city. You can say that again. Everything's.
Dry.
I thought the blanching of squash for two minutes is to boil out the air… like a flesh debubble. Helps to keep the pumpkin intact and head space constant and flesh from becoming discoloured above a lower liquid level during storage.
I think it would also reduce the chance of siphoning.
Hi Chelsea,
Its so funny because I was going to look up your videos today to see what I was going to do with them : I harvested two (out of the three that managed to grow) Cinderella pumpkins from my garden today and shall try to process them this week. I was able to find seeds here in France after watching your 2023 harvest and am so very excited to taste it! I have tried several new squash crops this year (Longue de Nice, Ushiki kuri, Violina, Sucrine du Berry). By the way, your peanut squash also called 'galeuse d'Eysines' (I live about 25 kilometers away from the town of Eysines - pronounced gah Luze dAy zine). Next year, I shall try Queensland blue, Blue banana and of course the Gete Okosomin (seeds found from a gardener in Austria... Can't wait to get them in the mail! ... Isn't that wild?). As pressure canning isn't an option here, I mean to attempt water canning a pre roasted, pre blended portion of one of them into a 500 ml jar. We don't use mason jars and our glass lids have a rubber 'gasket' for sealing... I will probably leave it to boil for 90 minutes. I hope it will work 😆 I'd love to try your soup as well!
Best regards
Cécile
I live in NL and there is a small company that is selling pressure canners now, maybe that is an option?
Water-bath (Weck) is also an option, 2h if you use Weck/European time I believe. 90 minutes is just a little on the short side.
I think the water bath canning of food requires a 3 hour processing time (aside of tomatoes and fruits), for proper canning. Just make sure to keep the water level up by adding boiling water as needed. Plz double check this info.
Hi I just roasted a round medium pumpkin like a yellow squash with butter and olive oil fresh mince garlic and salt pepper thyme and dry basil melt together stir the ingredients pour over the pumpkin chunks bake for a few minutes, picky family members loved it too I am not and I love my veggies, you can use this mixture on carrots potatoes and I did throw away the butter oil I just Jared it and used it on other veggies like greens, no waisting ! Enjoy
I’ve never grown pumpkins. I don’t really use pumpkin for anything and they take a lot of growing space BUT your pumpkins are so rich and meaty looking, I may take the plunge next year!
Once you've grown and used your own home grown pumpkin/winter squash you will be hooked. It's enjoyable watching them grow and the feeling at harvest time is so special.
They do take some space but they’re delicious and so low maintenance which is a nice change in any vegetable garden.
Cubed in curry they are awesome! My Dad is diabetic, and we have to do low-carb, so instead of curry over rice, we add pumpkin to a liquidy curry stew (+chickpeas) and that seems to satisfy without blowing up his blood glucose. And I love it because it's delicious and most veggies can be added gracefully.
They are great! Just don't plant them in the middle of you veggie patch as they will take over EVERYTHING haha. I had that this year. But I also have an enormous amount of fantastic looking pumpkins now!
Plus they are simply beautiful! I plant among my flowers.
Yes Pumpkin and Squash seeds are Good wormer.
Hi Chelsea! You always bring a smile to my face! Love from Missouri!
I would fall asleep with the sound of rain in your high tunnel beautiful ❤
When I have trouble cutting through squash etc I have a designated rubber mallet that I wack the top of the knife with and it helps cut through the pumpkin with little effort
I have dehydrated pumpkin, and then turned it into pumpkin powder. Which you can then make into a soup or a pie or anything by rehydrating it. Also, as I understand it, the reason that you are blanching, the pumpkin is to get the heat into the center of the pumpkin so that it’s a hot pack. Which in combination with canning it then achieved hot enough and long enough to kill all the bacteria.
It's ok to can pureed squash. Been doing it for years. If someone is worried about botulism, the toxin is killed off when cooked or baked. That's if botulism is present, which in my experience is rare
A while ago when I made pumpkin soup I didn't have enough pumpkin for the ratio of other vegetables I had ready...
So I put in carrot and sweet potatoes...
So yummy.
Now I do that all the time.
Another fantastic video and your soup looked delicious ❤
Freeze dried pumpkin is our favorite way to preserve it! Makes a quick and easy side dish!
I use my freeze dried fruits and veggies to add into canned or fresh processed to thicken. So add FD pumpkin to your canned (drained) pumpkin to make purée for pies etc. I use FD tomatoes to thicken up tomato sauce into ketchup, tomato paste, barbecue sauce, pizza sauce etc. rather than boiling it down. I use FD applesauce into apple butter too. So the concept is unlimited in what you can do with freeze dried produce.
I do the same. No more thickening with flour or cornstarch!
A canning flat works great for scraping seeds out of pumpkins too. That's what I use because I always have them on hand.
I'm going to try that thanks
Question- what is a canning flat?
@@jacquethirlkel3001 I think they are referring to the canning lid like Chelsea used in her video?? 🤷♀️
Yes, pumpkin seeds dry roasted are good for deworming livestock your dogs, your cats and humans as well.
For humans eat five of the seeds that’s it just five if you get an uncomfortable feeling and you’re in the bathroom a little longer than usual than you have parasites you are normal. Movement is normal then you don’t have parasites same goes for your animals.
How do I know this? I’m a retired nurse and I’m working on an organic cookbook. .
A lot of including summertime and I’m looking forward to learning how to make your pumpkin soup I bet it’s delicious
Yay🎉! Maudies squash scraper comes out to play again! Glad you still love it!❤😊
I canned pumpkin for the first time last year. Getting the seeds out took me FOREVER! Wish I had known about your trick! I swore I would never can pumpkin again, but have maybe changed my mind. I might just give it another try! Thanks for sharing!!
An ice cream scoop also works well on pumpkin & squash.
If you want texture in the soup , try apple chunks or bacon bits.
I love how you explain the “why” you do certain procedures regarding canning. I still have a question about the headspace. I can understand that you want more space for expansion, is that the only reason there are different headspace measurements?
Hi-
I just found your channel and I'm enjoying it very much.
Thank you!
Idk if you'll see this, but I do my pumpkins soup very similar to yours and I can it in quarts (without the coconut milk and butter) then when I serve it I grab two quarts, and while its heating I add the butter, milk, and use an imersion blender to make it smooth. Instead of potatos I add pint or two of beans (I like black) and some corn. I serve it with cowboy candy, or a harissa infused hot oil drizzle. Fresh herbs on top are always good too. Thai basil is a fav.
If the electric canner is a Presto, call them. Thy have great customer service. Replaced my whole unit when it just suddenly quit.
I can up cubed pumpkin and butternut in diluted apple or carrot juice to boost the flavor for pies (save the juice for muffins and pancakes) and in chicken or veggie broth for soups.
That is a great idea, thanks,❤
I think I will try this, thanks!
I puree my pumpkin and freeze it , in ziploc bags, doubled very tasty
So sorry you hurt your wrist, pumpkin is so beautiful. Thanks for sharing❤👍
I love making pumpkin or squash soup pretty much the same way you made it! I like adding black beans in then while it is simmering.
I love your adventures in putting up your harvest. It is such a pleasure to come along. You always bring such joy with your videos! Thank you!😊
Nice!! You do make pie ? 🥧
Where do you get your Cinderella pumpkin and peanut pumpkin seeds?
Love pumpkin!!
Thanks for sharing!
The seeds are easier to remove after the pumpkins are cooked. Same for the peels. 😊
I am in the process of starting my busy day and I find myself sneaking in this video lol you are very soothing as well as informative!😊
I grew two Cinderella pumpkin plants this year and they produced so many pumpkins. I have them on my deck curing right now, will grow them again next year.
So it seams like everyone has different ideas as to why you blanch squash. I was told blanching allows excess air to bubble out and be replaced with water. So less air bubbles in the food while canning. So who knows. 😊
Apple is also great in pumpkin soup. I also roast the pumpkin partially before cutting open. So much easier to cut. I can’t cut thru them raw anymore.
Hi Chelsea, another great video. I absolutely love all your videos ❤
I love this channel
I could sit in that high tunnel all day listening to the rain. I guess living in Vancouver is a good place to live when you love rain lol.
Pumpkin is our favorite food to grow, we love shredding it and making coleslaw, pancakes, also can it shredded with pineapple juice for desserts- it works for a carrot cake. Haven’t tried canning chunks yet. I usually cook and purée it and put it in freezer bags for different items. Great video 🎉
Oh yummmm. And so so healthy my gosh. hugs and luv
Squash have a dry matter content range from about 4%-30% that's about an 8 fold density range which is extremely unusual for any kind of vegetables or crop for that matter, I don't know if overdoing it on the low end would compromise the quality of your product
I loved this video! Walking through your garden was (again) such a treat, so so pretty with all the flowers blooming! Pumpkin soup looks so good! 💜🦋
The Great Pumpkin !! Love it as a side or bread . I use canned for pie .
Now i have to make a huge pot of soup! LIVE your home and videos. Always learn something.
Adding Chinese five spice powder to squash based soup is delicious 😊
Soup is my favorite too!
Amazing - my recipe for pumpkin soup is almost the same. Glad to see that it’s a from fav in the Little Mountain Ranch Homestead!
Congratulations ,❤ My husband & I also have a grandson born on 9/11 11 years ago .
Minnesota had frost this week. About 15 miles south of Duluth. 82 today
I love pumpkin anything. I've never made a pumpkin soup but will now. The first year I gardened in a field that had never been used for gardening - I had over a hundred pumpkins - big fat globes of wonder. It never did that again so 5-10 pumpkins a year after that first bit exhausted the land. That sure was a wonderful summer. I had never canned anything but slowly learned over the years so I ended up giving so many away - like zucchini LOL. Your coat hanger is really nice!
Great video thanks for sharing your pumpkins with usL
Not sure how you can stand being outside all of the time. 🤣🤣🤣 I believe you live in the heaven that I want to believe in. Thank you, darling lady. ❤️
Love how Dan helps you and his gift was awesome. Thank you for sharing
I love soups ❤
Good job. The reason for the boiling for 2 minutes is to remove the starch from the squash, much like potatoes. For that reason, I never cook my squash for canning....a raw pack is all I do. The water is essential for proper heat transfer and therefore would never can without water. The canning process will kill any and all bacteria that may have accumulated during chopping.
Inspired me to make some pumpkin curry soup for dinner! Cutting up chicken in it and serving it over basmati rice! Thanks for the great video!
Your pumpkins are beautiful looking! Have you ever made pumpkin ravioli? Or a pumpkin pasta sauce?
I always stew pumpkin with a little pork bone it's really sweet. I like that sweetness.
Would it be safe to pressure can pumpkin or squash with some of the ingredients for soup such as garlic, onions, a few spices and then it would be ready to dump and puree into soup?
I've been trying to find this out also. I'm new to canning, but I mainly wanted to learn it to make soups! 🤣 I could live on soup
Beautiful, beautiful video thank you so much for sharing your knowledge with us
Excellent information I had to subscribe.
Hello there. Just wondering if you have the recipe for your pumpkin soup posted somewhere?
With sweet potatoes, the blanching helps it keep the sweetness and the texture. Maybe it's the same with the pumpkin.
Sadly I was told when I used a kitchen appliance for stuff like bulk cooking in school canteen tuck shop and bulk cooking for parties when the items played up a month or two after purchase they are not covered under warranty because the amount cooked preserved is classed as commercial amounts the appliance is only recommended to use for a certain time frame a day not constant use daily.
Thank you! That soup sounds so good!
It really looks great.
There is no need to parboil the squash for the purpose of killing bacteria, since the pressure canning will more than kill everything. If you wish, for esthetic reasons, want to wash your cubes before packing your jars, you can do it by just rinsing in tap water.
I question alot of things about canning . The 2 min thing is not to kill germs because the canning process will do that . I question the length of times they say to do the job . But I'm not a canning expert , I'm just learning . What's the difference in pumpkin puree an sauces . I wished I had a freeze dryer . They seem amazing but to expensive . Thanks Chelsea 😊
Looks awesome!
OMG!!!! I made this today...absolutely DELICIOUS! Husband said, :keep the recipe"! I served it with oven baked pork chops and salad.
Thank you!
care to share recipe link?
That soup looks so yummy
Great video as usual Chelsea ❤
A few years ago I made green tomato ketchup. It was delicious you should try it your kids will like it.
My first and last time canning was cubed pumpkin. Everything went wrong. I think I blanched too long. It turned mushy and I know you aren't supposed to can puree. I processed it and the water in the canner was tinged with pumpkin color. I ended saving some in the fridge and feeding the rest to the chickens. I destroyed the kitchen and spent hours trying to do this. I've decided canning isn't for me, water bath yes, but not canning lol. My canner is still sitting in the closet. It was candy roaster squash and those last so long that I'd rather just use them as I need them. Same with sweet potatoes and butternut squash. Your soup looks good!
My sister taught me a little trick where you can either roast or steam or boil the pumpkin and then the skin comes right off and you don’t have to sit there and peel it all before hand.
I was just thinking is it possible to boil them like a tomato for peeling. Will investigate this further. Thank you.
Blessings!
You rock!
Love the soup! Going to try it
Chelsey, could you use broth in the jars of pumpkin that you are canning? Might be a nicer flavour than just water.
Those cannerss have little fuse. They are notorious for blowing. So check that first.
Yum!!
Thanks for sharing👍🦋👍🦋👍🦋
Hey Chelsea, maybe next time you can use a cookie scooper to help put the pumpkin in balls on the tray to freeze dry. Just an idea❤
Isn't it easier to use an immersion blender in the pot instead of having to scoop it all out and put it back again?
Looks delicious Chelsea. Cant wait to try it.
I didn’t know about the peanut pumpkin I’ll have to get some to can. I love pumpkin next year gonna plant some I planted some the big long ones Georgia sweet I think they did so good
I’ve always let my roasted pumpkin drain and used that as part of the liquid with either powdered milk or evaporated milk (or use it to make nut or seed cream),
Ooo do you have a recipe for those creams??
I think it's about heating the squash/pumpkin to the temp of the canner