i'm processing a 25 lb squash WEW

Gourd for you!!!

What are you going to make with it?

spoon out the seeds, quarter it, grease a sheet pan, lay them face down, oven at 400 for 20 minutes. cool down. spoon out flesh. soup.

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canned squash

>>8219040
for
>>8219037

>>8219038
>quarter it

do you have any idea how much 25lbs of squash is?

>>8219132
A little over 24lbs

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holy shit this is a fuckhuge squash

the canner is full, i'm out of jars and i still have this much to do

>>8219030
What's the price on such a thing?

>>8219641
$12

>>8219644
That's crazy good by my countrys standards. How much of it is inedible by weight?

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>>8219654
not very much.. the inside is mostly hollow except for seeds and a bit of slime

the seeds are good toasted, the slime i throw away

and there's a millimeter or so of rind which i peel off so i'd say a pound or less

>>8219670
That's sweet. I was just thinking how if I could only ever eat pumpkin soup for the rest of my life I'd be ok with that

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>>8219143

I thought you werent supposed to process pumpkin yourself

>>8219826
No, you totally can. It's easier if it's smaller, though. Once made pumpkin pie with my mom with fresh pumpkin puree, and it was pretty good. But she says its a fuckin hassle and not much different in taste or texture. I agree with her, but it might be a different case if you aren't pureeing it.

>>8219826
do you mean for canning?

you can't can puree but you can cube it and puree it when you open it again

>>8219848
>>8219826
Oh, I might've misunderstood you. Disregard

>>8219619
interesting, mind taking some pics of the canner/canning process?

>>8219921
yah
i managed to find five more liter jars so i'll try to finish up what i have left tonight and i'll take pictures as i go

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here's the first run of 1/2 liters still boiling away

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parboiled in small 2 liter batches for 2 minutes

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into the hot jar

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fill the empty space with boiling water

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lids and rings

>>8219132
I have 40 lbs of butter nut squash sitting in my garage and I'll eat it in the space of a month or two.

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ready to process

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canner's vented
weight's on
let it get to 11 lbs and set the timer for 90 minutes
shitpost on 4chan while i baby sit it, because if it dips below 11lbs you have to reset the timer

>my favorite part
turbojew cost breakdown!!!

$12.00 squash
$3.48 canning rings
$0.02 water
$2.19 electricity

$0.14/100ml

e.d. smith pure pumpkin @ walmart.ca

$0.42/100ml

been buying squash off a farm for the past month or so and they blow grocery store squash out of the water
it's gonna be a long winter/spring/summer though

>>8219704
How does one go about making pumpkin soup? Is it a broth or does it have chunks?

>t. Someone who's only heard pumpkin used in deserts.

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>>8220823
picrelated

>>8220823
>take some kinda blend of soup vegetables, make soup
>but add pumpkin as dominant incredient
>puree that shit
>pumpkin soup
some people bake the pumpkin first, not sure what the theory is behind that
I like to puree it with some peanut butter, that's GOAT

>>8220830
>>8220839
Thanks, will possibly try this sometime soon. It looks pretty great.

>>8220839
>not sure what the theory is behind that
Holy shit you're bad at cooking.

>>8220871
Thanks that cleared it up.

>>8219885
too much bacteria getting mixed in when you puree?

how does libby get it done?

>>8221864
it's too dense, can't guarantee it will reach a high enough temperature to kill the botulism

commercial canning =/= home canning

>>8219035
Fuck you.

>>8219030
I'd roast a quarter of it, scoop out the flesh into a food processor. Blend it into a puree. You can make straight soup from the puree, or use it as a base for a curry. The curry option is a great way to use it up and is delicious if mixed with coconut milk.

>>8220282
too bad it's low kcal so you can't live on it.

>>8219035
Fucking reddit

>>8221864
The usda guidelines for canning are what you have to follow. I canned a bunch of smoked salmon this year, but it was like 110 minutes at 10lbs presure in a pressure canner and I must say it tastes great. It won't be much shorter for any non acidic vegetable.

So you can do it safely, but you have to be capable of understanding written instructions which if you're from the US is questionable. Be careful.

>>8222851
i do beans and peas too

$1.75 navy beans
$1.25 pasture raised organic pork
$0.25 molasses
$0.25 brown sugar
$0.25 seasoning
$1.67 canning disks
$0.02 water
$1.42 electricity

$0.17/100ml

shit tier walmart pork and beans that i can’t find the ingredients for
$0.22/100ml

heinz pork and beans
Water, white beans, liquid sugar, tomato puree, blackstrap molasses, fancy molasses, brown sugar, pork, salt, modified cornstarch, calcium chloride, spices, onion powder, garlic powder
$.32/100ml

>>8223462
why u canning though?

>>8219030
Like, this is the average size of the squashes in Latin America afaik, in fact when you get to buy veggies at the farmer's shop they sell you slices of that shit.

Fuck now i want Cazuela and it's really hot.

>>8224523
saves time and money and is healthier than buying canned food from the store

>win win win

looks like cantaloupe