Pie pumpkins become canned pumpkin purée! It didn't take too long to bake, and once they were soft (and I added a bit of spring water) I had beautiful purée. The blender handled the hard part just fine.
Once I filled my jars, they processed at fifteen pounds of pressure for seventy five minutes. Now I have five 1-1/2 pint jars of purée to turn into any number of tasty treats!
I got a call from my co-worker before 8 am this morning, and the gal who was supposed to work from 10-4 pm today "couldn't". So, I said I'd come in. That's why my post is tardy today. I was on a dead run to get showered, dressed, and to work in time for the start of the shift. Thankfully, I don't have to work my own 4-7 pm shift on top of that.
Big winds of change are blowing into the farmhouse tomorrow. Our otter buddy, Steve will visit with you for the day, but I'll make the big announcement on Monday. (I know. You're on the edge of your seat right now, aren't you?) 🤭
Happy Weekend, friends! GO BREWERS!! 💙💛
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Blessings, Donna