{"id":1548,"date":"2009-11-04T15:57:21","date_gmt":"2009-11-04T21:57:21","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=1548"},"modified":"2013-08-21T21:44:16","modified_gmt":"2013-08-21T21:44:16","slug":"peter-peter-pumpkin-eater","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/d\/peter-peter-pumpkin-eater\/","title":{"rendered":"Peter, Peter Pumpkin Eater"},"content":{"rendered":"<p>Pumpkins, what a wonderful symbol of fall. Whether you associate it with Halloween or Thanksgiving, pumpkins are enthusiastically embraced by many at this time of year.<\/p>\n<p>Fresh pumpkins, which are a member of the gourd family, are readily available in the fall and winter. Large, round and\u00a0orange pumpkins are wonderful for those crazy jack-o-lanterns. However, if you are looking for one to cook with, the flesh from smaller sizes will be more tender and succulent. When you purchase a pumpkin choose one that is free from blemishes and heavy for its size. You will need to purchase 5-6 pounds of pumpkin to make 4 cups of puree.<\/p>\n<p>A quick note, once a pumpkin is carved and allowed to set out, it is not safe to cook with. Always, use uncut, fresh pumpkins when making your own puree.<\/p>\n<p>Check out the videos below for step by step instructions for cooking your fresh pumpkin.<br \/>\n<object width=\"320\" height=\"265\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/OyScBl0Bmfo&amp;hl=en&amp;fs=1&amp;color1=0x5d1719&amp;color2=0xcd311b\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><\/p>\n<p><object width=\"320\" height=\"265\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/uXClW6tQcic&amp;hl=en&amp;fs=1&amp;color1=0x5d1719&amp;color2=0xcd311b\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><br \/>\nIf the puree seems wet, put into a colander lined with cheesecloth, bring the ends of the cheesecloth up, and cover with a pan and several larger cans. Let the pumpkin drain 30 &#8211; 60 minutes or until it reaches the same consistency as the canned type.<\/p>\n<p>Fresh, cooked pumpkin can be frozen for use later. Just make sure you cool it quickly, pack into rigid freezer containers and freezer. Use within six months.<\/p>\n<p>As an added bonus, check out the video instructions for toasting pumpkin seeds.<br \/>\n<object width=\"340\" height=\"285\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/LUY_hYbAChM&amp;hl=en&amp;fs=1&amp;rel=0&amp;color1=0x5d1719&amp;color2=0xcd311b&amp;border=1\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pumpkins, what a wonderful symbol of fall. Whether you associate it with Halloween or Thanksgiving, pumpkins are enthusiastically embraced by many at this time of year. Fresh pumpkins, which are a member of the gourd family, are readily available in the fall and winter. Large, round and\u00a0orange pumpkins are wonderful for those crazy jack-o-lanterns. However, if you are looking for&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/d\/peter-peter-pumpkin-eater\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":4,"featured_media":8598,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43,44,55],"tags":[281,282,283,284,285,286],"class_list":["post-1548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d","category-b","category-c","tag-homemade","tag-jack-o-lantern","tag-pumpkin","tag-pumpkin-puree","tag-pumpkin-seeds","tag-puree","cat-43-id","cat-44-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/11\/pumpkin.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1548"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=1548"}],"version-history":[{"count":3,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1548\/revisions"}],"predecessor-version":[{"id":8410,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1548\/revisions\/8410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/8598"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=1548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=1548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=1548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}