Smith Berry Barn

Apple Butter

October 15, 2019
0 Reviews

Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Apple Butter
Print Recipe
This is an easy, mostly hands-off recipe, that allows you to prep your apples and let the slow cooker do most of the work. You will want to time your cooking accordingly, however, so that you can fit it all into one day. Enjoy this apple butter many ways...spread onto baked goods, stirred into oatmeal or as a topping for savory meats, such as pork or chicken. It's delicious simply by the spoonful, too!
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Servings Prep Time
6 half pints 30 minutes
Cook Time Passive Time
12 hours 12 hours
Ingredients
  • 6 lbs apples peeled, cored and sliced (approximately 15-18 medium apples)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup fresh apple cider
Servings: half pints
Instructions
  1. Peel, core and slice your apples and place into the slow cooker.
  2. Sprinkle the sugar and spices over the apples and stir to combine as best you can. Feel free to add the spices halfway through to make mixing easier. Don't worry if it doesn't mix thoroughly, as the spices will become incorporated as the apples cook down.
  3. Pour the fresh apple cider over the apple mixture.
  4. Set your slow cooker to the 'low' setting and allow to cook for approximately 10 hours. You may want to stir your apples a couple of times during this process, however it is generally not necessary.
  5. After approximately 10 hours, carefully blend the apple mixture with an immersion blender until smooth. Be careful of splatter, since mixture will be very hot.
  6. Once blended, remove the lid and set your slow cooker to the 'high' setting for approximately 2 hours. This will reduce your apple mixture to a more concentrated state. Stir the mixture on occasion and turn down the setting if it seems necessary. Your apple butter is finished when it has thickened to a creamy, spreadable consistency.
Recipe Notes

This apple butter can be stored in the refrigerator for a week or so.  It can also be frozen or canned according to the specific guidelines for apple butter.  We use the Ball Blue Book Guide to Preserving, or you may visit the Ball Canning website for instructions.

Skillet Berry Cobbler

August 11, 2018
0 Reviews

Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Ingredients
Ingredients for Filling:
  • 4 cups blackberries (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 fresh lemon (zest and juice)
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 1/2 tsp cinnamon
  • 1 Tbs butter (to be melted in pan)
Ingredients for Topping:
  • 1-1/4 cups all purpose flour
  • 2 Tbs sugar (plus extra for top of biscuits)
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Tbs chilled unsalted butter (cubed into small pieces)
  • 2/3 cup heavy cream (1/2 c for dough, remaining for top of biscuits)
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place 1 Tbs butter in 10" cast iron skillet and place in oven to melt butter while preparing berry mixture.
  3. Place all berries in large mixing bowl. Toss gently with lemon juice and zest.
  4. In a small bowl, whisk together sugar, cinnamon and cornstarch. Pour over berry mixture and toss gently to combine and coat berries evenly.
  5. Once oven is preheated, remove skillet from oven and carefully pour in the berry mixture. Be careful...your pan will be hot! Place skillet with berry mixture back in oven to heat up while making the cobbler topping.
To prepare the topping:
  1. In medium bowl, whisk together flour, sugar, baking powder and salt.
  2. Add cubed, chilled butter to flour mixture and cut together with pastry cutter (and/or hands) until butter pieces are the size of small peas and the mixture is coarse, but somewhat lumpy.
  3. Add 1/2 cup heavy cream to flour mixture and mix gently until dough just comes together and no dry bits remain (be careful not to over-mix).
  4. Using clean, dry hands, form 6-7 individual biscuits with the dough and set aside until skillet comes out of oven.
To finish baking:
  1. Remove skillet from oven and raise heat to 400 degrees.
  2. Carefully place biscuits on top of berry mixture in skillet. Be careful...your pan will be hot!
  3. Using a pastry brush, brush remaining heavy cream on top of each biscuit and sprinkle with sugar.
  4. When oven comes to temp, place skillet back in oven for approximately 25 minutes or until biscuits are golden brown and filling is bubbly.
  5. Once cobbler is out of the oven, allow to cool slightly and serve with vanilla ice cream. Enjoy!

Roasted Elephant Garlic

December 10, 2017
0 Reviews

Roasted Elephant Garlic
Print Recipe
Roasted garlic is larger and more mild than regular garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables. If your oven temp needs to be higher or lower for whatever else you're roasting, simply extend or reduce the cooking time of the garlic. This is a very forgiving recipe.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Roasted Elephant Garlic
Print Recipe
Roasted garlic is larger and more mild than regular garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables. If your oven temp needs to be higher or lower for whatever else you're roasting, simply extend or reduce the cooking time of the garlic. This is a very forgiving recipe.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
45 minutes
Ingredients
  • 1 whole head of elephant garlic (do not peel)
  • 2 Tbs olive oil
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • kosher salt (to taste)
  • 1 loaf crusty french bread
Servings: servings
Instructions
To prepare:
  1. Preheat oven to 400 degrees.
  2. Place entire head of garlic in small baking dish or ramekin.
  3. Stuff fresh herb sprigs between garlic cloves to secure.
  4. Drizzle olive oil over top of garlic and herbs.
  5. Sprinkle with a couple of pinches of kosher salt.
To roast:
  1. Place a piece of aluminum foil under baking dish (large enough envelope entire dish and garlic). Bring four corners together and fold edges together to seal contents.
  2. Roast in oven for 45-55 minutes, depending on your oven. Check garlic for softness at approximately 45 minutes by piercing with a fork and add additional cooking time as needed. Garlic is ready when it is softened and spreadable.
To serve:
  1. Peel away aluminum foil and discard. Allow garlic to cool slightly and serve warm with crusty bread and a butter knife. Gently break into the skin with your knife and spread the roasted garlic directly on to the bread and enjoy!
Recipe Notes

Regular garlic can be roasted in the same manner, however you will want to slice the top off the head to expose the cloves.?? You may want to adjust your cooking time as the cloves are smaller and will roast more quickly.

Spiced Wine Poached Pears

November 18, 2017
0 Reviews

Spiced Wine Poached Pears
Print Recipe
Our Comice pears are perfect for this amazingly simple, yet 'fancy' dessert. Comice pears are delicious on their own, but when poached in this simple wine sauce, they rise to a whole new level!
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Spiced Wine Poached Pears
Print Recipe
Our Comice pears are perfect for this amazingly simple, yet 'fancy' dessert. Comice pears are delicious on their own, but when poached in this simple wine sauce, they rise to a whole new level!
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
45 minutes
Ingredients
  • 4 whole fresh pears (peeled, stem on)
  • 2 1/2 cups red wine
  • 1 cup water
  • 1 cup brown sugar
  • 2 Tbs mulling spices (Smith Berry Barn)
Servings: servings
Instructions
  1. Peel pears with paring knife, leaving the stem on the pear. Slice a small section off bottom to help the pear stand upright.
  2. Place red wine, water, brown sugar and mulling spices in sauce pan large enough to hold 4 pears. Add pears and make sure they're completely covered with liquid. If not, add a bit more wine and water to cover.
  3. Bring liquid just to a boil and reduce heat to a simmer. Allow pears to simmer in wine sauce until softened all the way through, approximately 25-30 minutes. A toothpick can be inserted into the pear to test for doneness.
  4. Remove pears from simmering liquid and place on a plate to drain and cool slightly.
  5. Bring wine sauce back to a boil and allow to gently boil for 15-20 minutes until reduced to a syrup consistency. Pour syrup through strainer to strain out spices.
  6. Place each pear in an individual serving dish. Pour syrup over pears. Add a scoop of vanilla ice cream and add a bit more syrup. Enjoy!

Ginger Pear Crumble Bars

November 18, 2017
0 Reviews

Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ingredients
  • 1 1/3 cups all purpose flour (unbleached)
  • 1 1/4 cups oatmeal (quick-cooking)
  • 1/3 cup sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 tsp ground ginger
  • 1/2 cup chopped pecans
  • 3/4 cup unsalted butter (softened)
  • 1 cup pear butter (Smith Berry Barn)
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9" x 9" baking dish (see note below).
  2. Mix flour, oats, sugars, baking soda, salt, ginger and nuts, using electric mixer on low speed until incorporated.
  3. Cut butter into pieces and add to mixer while running on low speed. Continue to mix until butter becomes fully blended in and mixture looks crumbly.
  4. Measure 3 loosely packed cups of mixture into baking pan and press evenly into the bottom of the pan. Bake the crust until lightly browned, approximately 20 minutes.
  5. Remove baking pan from oven and carefully spread pear butter over crust, making sure to cover entire surface, all the way to the edges.
  6. Sprinkle the remaining crumb topping in an even layer over the pear butter.
  7. Return baking dish to oven and bake until topping is golden brown and filling begins to bubble, approximately 30 minutes.
  8. Allow pan to cool completely before cutting bars into squares. For best results, use a pastry scraper/cutter to cut evenly into 1" squares.
Recipe Notes

To prepare a baking dish for easy removal of bar cookies:?? First, prepare pan with butter or cooking spray.?? Cut two sheets of parchment paper that measure several inches larger than the pan you're using.?? Lay each piece of paper in pan and make crease marks on two opposing edges of pan to mark your fold lines.?? Remove paper and fold each side at fold lines.?? Place paper with open folded edges face down in pan and fold long edges up the side of the pan.?? Repeat with second sheet of parchment, laying it in pan the opposite direction.?? You should have four edges sticking up out of the pan and, once filled with the dough and baked, will come out very easily by simply lifting the edges of the paper, up and out of the pan.?? Voila!

Chicken Pesto Pasta

September 20, 2017
0 Reviews

Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
  • 3 chicken breasts (boneless, skinless)
  • 16 ounces penne pasta
  • 1-2 Tbsp olive oil
  • 2 handfuls fresh green beans
  • 1/2 pint cherry tomatoes
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 1/2 cup half & half
  • salt & pepper (to taste)
  • Parmesan cheese (shredded as garnish)
Servings: servings
Instructions
To cook the chicken:
  1. Season the chicken breasts with salt and pepper and cook on an outdoor grill (for best flavor) or an indoor grill pan. This should take about 10-12 minutes, depending on your method. Just be sure the chicken is done all the way through and the juices run clear.
  2. Once cool enough to handle, cut the chicken into bite size pieces and set aside to keep warm until ready to use.
To prepare the pasta:
  1. While the chicken is cooking, start a large pot of salted water to boil for the pasta (this water will also be used to cook the beans).
  2. While the water is coming to a boil, rinse and prepare the veggies. Slice any large cherry tomatoes in half or quarters.
  3. Once the water has come to a boil, place the beans in the boiling water and blanch them for approximately 3-4 minutes. Once finished, use a slotted spoon to remove beans onto a cutting board and cut into 1" pieces.
  4. Drizzle 1-2 Tbsp olive oil into a saute pan on medium heat. Add beans and saute for approximately 5 minutes, or until they have started to become slightly golden brown on edges.
  5. Add sliced cherry tomatoes and saute for 1-2 minutes, until slightly softened.
  6. Add chicken pieces to veggie mixture and toss gently.
  7. Add chicken broth and pesto to veggie/chicken mixture and stir until evenly coated with sauce.
  8. Add half & half to sauce and incorporate. You may decide you need more or less half & half, depending upon your taste for creaminess.
To finish the pasta
  1. Season with salt and freshly ground pepper to taste. (S&P can be added to veggies while they are cooking)
  2. Top with freshly grated Parmesan cheese.
Recipe Notes

You can make this recipe your own by using whatever veggies or other ingredients you have on hand. We often use diced zucchini and summer squash, along with the beans. You may also add olives and/or artichoke hearts for more flavor. ??Have fun with this basic, adaptable recipe!

Fresh Basil Pesto

September 16, 2017

Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Fresh Basil Pesto
Print Recipe
Basil is sometimes difficult to grow in the Pacific Northwest, however we usually get a nice harvest in mid-late September and make large batches of this pesto to freeze for winter. See our notes below if you plan to freeze your pesto.
Servings Prep Time
1 cup 30 minutes
Servings Prep Time
1 cup 30 minutes
Ingredients
  • 4 cups (packed) fresh basil leaves (rinsed and patted dry)
  • 2-3 cloves garlic
  • 2 Tbsp pine nuts
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/4 tsp salt
  • 1/2 cup olive oil
Servings: cup
Instructions
  1. Remove fresh basil leaves from main stems, rinse and pat dry.
  2. Place basil leaves in bowl of food processor, along with garlic cloves and pine nuts.
  3. Pulse all ingredients in food processor until finely chopped.
  4. Add Parmesan and salt and pulse again to lightly incorporate.
  5. Add olive oil to food processor and pulse until pesto is at the desired consistency.
Recipe Notes

A note about freezing: ??We often freeze our pesto for use during the winter months in everything from pasta sauce, pizza topping and hearty soups. ??Simply omit the Parmesan and proceed with the basic recipe, pour the pesto into flexible muffin tins or ice cube trays and pop into freezer bags once they are frozen. ??The frozen cubes of pesto can be defrosted or put right into hot sauces and allowed to defrost while cooking. ??We tend to omit the pine nuts, as well, to keep our pesto very basic and add the Parmesan and nuts only if desired once defrosted.

Fresh Applesauce

October 12, 2016

Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Fresh Applesauce
Print Recipe
Use this basic recipe for fresh applesauce and create different flavor profiles by mixing varieties of apples. See our suggestions below for the best apples to use for saucing. For added flavor, try adding cinnamon or ginger to taste.
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Servings Prep Time
4 pints 20-30 minutes
Cook Time
30 minutes
Ingredients
  • 16 medium apples (approximately 6 lbs)
  • 1/2 lemon (juice and zest)
  • 1 cup water
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 tsp salt (optional)
Servings: pints
Instructions
  1. Peel, core and slice apples.
  2. Place all ingredients, including apples into large stock pot.
  3. Bring just to a boil on medium-high heat.
  4. Reduce heat to medium-low and simmer for 20-30 minutes, stirring (mashing) occasionally with potato masher.
  5. Sauce is finished when apples have softened completely. Sauce will be slightly chunky. If a smoother consistency is desired, run the sauce through a food mill or food processor.
  6. Sauce may be frozen for up to 6 months, or canned following specific canning guidelines for applesauce.
Recipe Notes

Apple Suggestions: ??We use at least two varieties in our sauce and can give you ideas on which varieties to combine for the best flavor and texture. ??Some of our favorite apples for saucing include McIntosh, Liberty, Gravenstein, Akane, Jonagold and Melrose. ??Stop in for samples and check out our Apple Variety list for information on the best apples for saucing.

Baked Apples with Crisp Topping

October 12, 2016
Course

Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Baked Apples with Crisp Topping
Print Recipe
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Start with
  • 6 medium apples
  • 1 cup apple cider (sub water if necessary)
  • 12 Tbs raspberry rhubarb jam (Smith Berry Barn brand is the best!)
For the Topping
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oatmeal
  • 1/4 cup hazelnuts (chopped)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 pinch freshly grated nutmeg
Servings: servings
Instructions
Prep the apples
  1. Preheat oven to 350 degrees.
  2. Core each apple and slice in half length-wise.
  3. Scoop out a bit more of the center of each cored area to create a small well for the jam.
  4. Fill each well with approximately 1 Tbs jam.
  5. Place apples (cut side up) in a 9"x13" baking dish.
  6. Pour cider (or water) into bottom of baking dish.
Prep the Crisp
  1. Mix all remaining ingredients with a pastry blender until blended and crumbly. A food processor will work, as well, but be careful not to over-mix.
  2. Evenly distribute the topping mixture on top of each apple half, mounding and pressing lightly to keep it in place.
  3. Bake 35-45 minutes, until apples are softened and topping is golden-brown. Test for doneness by piercing apple with a fork. Baking times will vary depending on the variety of apple you choose.
  4. Serve warm with vanilla ice cream.
Recipe Notes

This recipe can easily be cut in half using an 8"x8" baking dish and half the apples. ??However, we recommend preparing the entire topping recipe, so you can refrigerate or freeze the other half to use at a later date.

Pumpkin Puree

October 12, 2016
Course

Pumpkin Puree
Print Recipe
There are a variety of pumpkins and squash that are great for baking. Some of our favorites include Cinderella, Sugar Pie, Sweet Meat, Jarrahdale and Long Island Cheese. We prepare our pumpkin puree in large batches during the fall and freeze it in 1 - 2 cup increments for later use in pies, risotto, soup, etc.
Servings Prep Time
1 cup/pound 30+ minutes
Cook Time Passive Time
1+ hours 1+ hours
Servings Prep Time
1 cup/pound 30+ minutes
Cook Time Passive Time
1+ hours 1+ hours
Pumpkin Puree
Print Recipe
There are a variety of pumpkins and squash that are great for baking. Some of our favorites include Cinderella, Sugar Pie, Sweet Meat, Jarrahdale and Long Island Cheese. We prepare our pumpkin puree in large batches during the fall and freeze it in 1 - 2 cup increments for later use in pies, risotto, soup, etc.
Servings Prep Time
1 cup/pound 30+ minutes
Cook Time Passive Time
1+ hours 1+ hours
Servings Prep Time
1 cup/pound 30+ minutes
Cook Time Passive Time
1+ hours 1+ hours
Ingredients
  • 1 whole pumpkin or winter squash
Servings: cup/pound
Instructions
Pumpkin Prep
  1. Carefully cut top of pumpkin off to create a flat side to help aid in cutting pumpkin.
  2. Cut pumpkin in half, using a large, heavy duty kitchen knife.
  3. Scoop out seeds and reserve for later use (Toasted Pumpkin Seeds!) using a large, sturdy spoon.
Steam Method
  1. Prepare a large stock pot with steamer insert and several inches of water. Bring water to a simmer until ready to use.
  2. Peel skin off pumpkin and slice into smaller pieces...small enough to fit into steamer basket.
  3. Steam pumpkin pieces over simmering water in steamer basket for approximately 30 minutes, or until fork-tender.
  4. You will likely need to work in batches, depending on the size of your pumpkin and steamer basket.
  5. See instructions for 'How to Puree' below.
Oven Method
  1. Preheat oven to 350 degrees.
  2. Place pumpkin pieces on baking sheet and roast in oven for 45+ minutes, until flesh is softened when pierced with a fork.
  3. Once cooked through, remove from oven and allow to cool until pumpkin can be handled.
  4. Peel or scrape the skin of the pumpkin from the flesh and discard the skin.
  5. See instructions for 'How to Puree' below.
How to Puree
  1. Regardless of the cooking method you choose, the final steps will be the same for each.
  2. Place cooked pumpkin in food processor and process until smooth. You may need to work in batches depending on the amount of pumpkin you are making.
  3. Once processed, place pumpkin into a strainer lined with cheesecloth and allow to drain for several hours. This helps reduce the water content in your puree and will vary depending on the type of pumpkin you are using.
  4. Divide into freezer bags in 1-2 cup increments and freeze for later use.