Good morning, everyone, how are you?
I am a little shaken by the elections results, but determined that I need to do what I can do, to have hope, to focus on the good, to remember that no matter who is President,
Jesus is King.
The Handy Hubby and I have also asked ourselves if this changes things on how we are working at being more self-sufficient and prepared for any eventuality.
And the answer was yes.
Has this election changed your plans in any way?
Today I am talking about how to dehydrate pumpkins,
and then how to use them.
The process is very very simple.
You cube up the pumpkin, or cut into slices, peeled of course.
Lay those pieces on your tray and dehydrate at about 150*, or the fruit and vegetable setting on your dehydrator.
Once they are dry and crispy, place them in your blender,
and hit the on button.
You will quickly end up with pumpkin flour, which stores really well and takes up very little space.
Here is a picture of how little space a single large pumpkin takes up.
Pumpkin flour is incredibly convenient.
You use it at a ratio of 1:4.
One cup of pumpkin to four cups waterÂ
will make four and a half cups of pumpkin puree.
That is enough for two pumpkin pies.
If you are making a single pumpkin pie, use 1/2 cup flour to 2 cups of water.
Or how about making a quick bread? Change out 1/4 of the flour amount required to make a pumpkin bread.
Or Pumpkin sweet rolls.
Or Pumpkin brownies.
In my newest Ebook,Â The Master Mix Way,Â there is a fabulous recipe for One in a Million Master Cake mix. I use it all the time to make cupcakes, etc.
Well, since dehydrating pumpkin and using it for recipes so I can share with you on here,
I used only 2 cups of the mix and 1/4 cup of the pumpkin flour to make a rich and tasty pumpkin cake, that we then frosted with cream cheese frosting.
It was absolutely delicious, moist, and rich.
Even better, lets talk about using it in cooking. Ever heard of Pumpkin soup? Did you see my recipe forÂ Fabulous Fall Beef Stew that I posted yesterday? Pumpkin is a natural thickener. You could simply dehdyrate the cubes and throw them in the crockpot with the rest of the ingredients and have a thick, tasty stew for dinner that evening when you got back home. This could be used for making the filling for pumpkin ravioli, simply by adding boiling water to the amount of pumpkin you needed, and use it to fill the ravioli pockets.
Dehydrated foods are so incredibly convenient,Â
they take such little space,Â
and can be made into so many different meals.
Â While I love canning, and do my fair share of it, I have been leaning more and more towards the dehydrating end because of how little space and weight it takes up. I am quite sure I could fit 5-6 large pumpkins, dehydrated and ground into pumpkin flour, into a single half gallon jar. Compare that to the 40 Quarts it took me to put up two and a half pumpkins
Â Are they both useful?
Are they both convenient to have?
Are they both moveable and ready to go in case of an emergency?
I can throw those dehydrated slices into meals in a bag for my family, and have two weeks worth of meals for five people that fits in a backpack. Whereas carrying a ton of jars just isnt possible.
I think there is a place for both in most homes. You never know when you might have to leave your home in a hurry, and having a place where you have meals stored ready to go is common sense. And there is no worries about using it, because not only are dehydrated foods good for many more years than canned foods, they also retain more nutrients, and just might provide that quick “throw in the crockpot meal” right before you rush out the door in the morning.
A little effort goes a long way, right?
Excuse me, now I need to go work on the 18 pumpkins we have left. 🙂
I just wanted to give you a heads up that tomorrow I will be doing a Thoughtful Thursday post on what I think about the election, and what my heart and mind and telling me needs to be done. It will be focusing a lot on preparedness, FYI.
I appreciate all of you whom have read my posts, even if we are of different political persuasions. I don’t want to alienate you, so if you don’t want to read, then tomorrow is the day to skip. Although I would hope you would listen to me as I would listen to you. We don’t have to agree. 🙂
I am also going to be sharing some ideas on Friday for Thanksgiving decorations that I have seen and will be making around here for my family. I hope you enjoy those.
Many blessings to you and yours,
What a great idea for storing pumpkin! I would never have thought of drying it like that. It definitely would be easier to store that way. Does the powder need to be kept in the refrigerator? Thanks for sharing!
No it is shelf stable. You have eliminated all moisture from it, and so it can just wait on the shelf with all your other dried foods. 🙂
I was desperate to find a way to put up all the pumpkins that didnt take 400 dozen jars. 🙂
What a great post today, very encouraging in light of yesterdays events. I agree with you. I posted today of 2 thanks, because I missed writing yesterday. It is a little longer than usual but it is being thankful for my faith and for hope. If you would like to read it, hopefully it will encourage you. Have a great day.
I will head over there and check it out–thanks Correna! 🙂
Blessings to you
Worried for my country, but you are right…we can only do those things that we have control over now. Garden, plant, grow and preserve. We may need to feed ourselves and others at some time in the future if things fall off the cliff.
Thanks for this tip. I was given 14 large pumpkins and was wondering what to do with it. I’ll buy the dehydrator tomorrow.
One thing that will help in the coming crisis is having a lot of dried food in storage. Cheers.
First of all, welcome! Do you have a pressure canner? I canned up quite a bit of mine before I went to dehydrating and use them in completely different ways. One is super quick to make a pie, and the other is super quick to throw in for baking or sauces.
I also plan on trying to add the powder for coffee creamers as a reader suggested.
I hope you enjoy it and have great success as I have!
Why do you have to peel the pumpkin first? That seems like a hassle and not really necessary to me…
because the skin becomes hard and unedible while dehydrated.
Ok This is what I am understanding you cut the pumpkin up and of course peeled. You dehydrated the pumpkin pieces not the skins, right?
Absolutely. Just the pumpkin pieces themselves, not the skin, as it becomes far too tough. 😀
Thanks for asking in case anyone else needs clarification.
Blessings to you and yours,
And you don’t have to cook the pumpkin first, then dehydrate? I’ve seen others that said you do have to cook, but then they wound up with pumpkin puree to dehydrate. Your way sounds MUCH simpler, and I’m always looking for “simple” ways! Thanks! This is my first year dehydrating, and I LOVE it! And this is the first time I’ve seen your blog,thanks so much for posting these instructions and tips!
I do not cook it first. 😀
I just make sure that the uncooked powder is added to baking goods, and not to things that are uncooked, such as smoothies. 😀
To rehyrdrate, you are going to be adding it to water and heating up anyhow, so cooking it that way. 😀
Blessings to you and yours
Great – I did a ton last year. BUT – don’t forget the water !!! You have to carry or provide the 4 cups of water for every 1 cup of powder…. In an emergency we have – drinking water, sanitation water and food water that needs to be stored as well.
Yes absolutely. In any situation where people keep their food storage, you should make sure water is the number one thing you store. Most people put it last.
Try living without it, right? 😀
Blessings to you and yours
does it need to be pie pumpkin or any pumpkin
Punpkin of any kind works. 😀 Pie pumpkins are more dense, and sweeter flavored, however, as you can see from the pictures, we used the free pumpkins we were given. 😀 They still were delicious!!!
Thanks for asking!
can you do this for squash also
Yes absoslutely. Pumpkin as a type of squash works well, so I dont see why you could not do it with any other kind. 😀
Spaghetti squash is quite fibrous, so I would probably not choose that type, but any other standard squash should work in exactly the same way. 😀
Thanks for your comment!
Yes, you can do this with squash. I use butter nut, and then make rolls.