Saturday, September 17, 2011
Homemade Pumpkin Butter Results ~ Sun Flower Seeds
My 5 pumpkins resulted in 9 pints of pumpkin butter. After researching canning recipes, I decided to heat my lids, after sterilizing jars, and simply attach the lids. I allowed them to cool, and then moved them to the refrigerator. They will last up to 6 months this way.
Canning is not recommended. In fact, I plan to take the last of the pumpkins, and make pumpkin puree to freeze. Then I can simply take it out to make pumpkin waffles, pumpkin bread, muffins, or pumpkin pie. There are tons of pumpkin recipes to try it with.
Having always purchased sunflower seeds from a store, my husband was actually "giddy" when I shared these with him.
"We grew those?" he squealed like a little kid getting candy (ha ha ha!)
I will have to start covering some of them with cheese cloth. The birds are starting to get into them, and they are not all ready to harvest.
And once again, I am shocked at the fresh taste these little guys had. So much better than what you buy in the stores. Hubby wants a whole field of these now - ha ha ha ha!