|
||||||||||||||||||
 |
From: LisaB ( -68.113.253.67)
Hi all. With the apparent national shortage of canned pumpkin (that I just found out about as I went to 4 different stores looking for canned pumpkin), I was happy to find cooking pumpkins at my local nursery this week and am cooking them up, pureeing and freezing. I use canned pumpin daily as a tummy easer for my one very sensitive dog and my others just like it so they get it too. I also LOVE baking with canned pumpkin in the fall/winter for people and dogs alike! Anything I need to know about using fresh cooked, pureed, frozen then thawed pumpkin vs canned? I never buy "pie mix" always just plain so I'd think only the consistency would be a teeny bit different when you use a food processor blender vs buying a can? Now I am thinking - how crazy to buy canned when it is so easy to bake, puree and freeze and so much fresher and of course...no chance of chemicals or yucky stuff. Maybe I'll even grow them next year ;) I am guessing it lasts a year frozen? Sound about right?
|
