A few weeks back we looked at how to can pumpkin for long term storage. Well if you want to use less jars per pumpkin, then you may want to consider dehydrating pumpkin for long term storage.
When you dehydrate your pumpkin you can fit one pumpkin in half a pint jar. So technically that means every jar can store two pumpkins. You can use this same method for butternut squash too.
-------------------------------------------------------------------
Here’s What You’ll Need:
- fresh pumpkin
- canning jars
- food dehydrator
- blender
- scraper
- small bowl
- masher
The dehydration process is a little more involved. First you have to bake the pumpkin in the oven at 350 degrees F for about 45 to 90 minutes. After that you scrape the pumpkin into a bowl and mash it before spreading it onto fruit roll dehydrator sheets.
Dehydrate at 135 degrees F until crisp the pumpkin is crisp. At which point you break into smaller manageable chunks and throw into the blender. The blended pumpkin is what you place into your canning jars. Store in a cool dry places for 6 to 12 months.
You can use your dehydrated pumpkin in pumpkin pie, for other baking recipes as well as in hot drinks. Donna has many recipes you can try on her blog, if you click on the link below.
You can follow step by step instructions on the Bella Blue Jungle blog, here…
How To Dehydrate Pumpkin
You can watch the video below, for dehydrated pumpkin pie recipe…
.
