Pffft. Who wants to go to all the trouble of cooking a pumpkin when you can buy perfectly good pumpkin in a can? What was I thinking? But, I bought them, so I must use them and today was the day.
I sat down and googled "cooking pumpkin". Amazingly, or not, many sites already tell us how to cook pumpkins, so nobody really needs me to tell them how. I do, however, have a couple of recommendations at the end. These sites also tell us that, "Once you go fresh, you'll never go back to canned".
So, here we go...goin' fresh.
I cut the pumpkins in half and scooped out the seeds and stringy stuff.
Reserved the seeds for roasting later. Yum.
I found instructions for boiling, steaming, or roasting. I didn't know which was better, but I thought that if I boiled them, the pumpkins would soak up water resulting in runny pumpkin mash. So I decided on steaming one and roasting the other.
To roast, just cover with foil and pop into a 375 degree oven for about an hour and half or until soft. I didn't put mine on a pan, but would recommend it because it did drip some juice onto the oven floor.
I left the pumpkin in the oven until it cooled off, then took it out and scooped the pulp out of the skin. I mashed the pulp with a potato masher.
To steam the other pumpkin, I cut it into slices, then peeled it. I used my steamer basket in my large stock pot, tossed all the pieces in there and let it steam for about an hour. When it cooled, I mashed it with a potato masher.
NOTE: When peeling the pumpkin, I thought the skin was very thick, so I peeled away quite a bit, maybe an eighth of an inch or so. But after scooping the pulp out of the roasted pumpkin, I discovered that the skin is not nearly as thick as I thought. So, when peeling the pumpkin, peeling it as if peeling a potato should be sufficient.
I put all the pumpkin into containers, labeled them and put them in the freezer.
What I learned: Roasting is way easier. It was a pain in the neck and took a long time to slice and peel the pumpkin as compared to simply popping it into the oven and the result was the same.
Next up...canning jalapenos.