Pumpkin Soup, a Cost Effective and Delicious Meal on a Cold Winter Day.

I recently took the plunge and learned how to can Pumpkin.  At first glance, you might think "Why do that?, I can buy a can in the store when I need it".  It is a very valid thought.  However, as I have looked at what I can do with this, and the cost effectiveness of canning pumpkin, I am grateful that I took the time to learn, to try, & to experiment on the word.  Here is the process with my thoughts on how to do this. 

I plan on using my little bottles of orange goodness for many things.  Here is one recipe that I tried....and it was great!

What is it?  Pumpkin soup.  I found the recipe in my my trusty "The New Pillsbury Family Cookbook" that was copyrighted in 1975.   Yes, this cookbook has been around for a while. I looked on Pillsbury website for this particular recipe, but it wasn't really there.  However, I found several that I really would like to try in the future that looked delish!

Pumpkin Soup (Pillsbury) 

(With the Little Red Hen's suggestions in red of course)

4 Cups cubed raw pumpkin

1/2 Cup butter or margarine

1/2 Cup water

3.5 to 4 cups (about 26 oz) chicken stock (see my suggestions below)

2 stalks celery, cut into pieces

1 medium onion, quartered,

3 sprigs parsley or 1 tablespoon parsley flakes

1/2 bay leaf

1/2 teaspoon powdered thyme

1/2 cup dry white wine or sherry (I skipped this step)

1 teaspoon salt

Pepper

The directions tell you out cook your pumpkin in butter then simmer with 1/2 cup water for 30 minutes.  I skipped this step and used my canned pumpkin.

The remainder of the ingredients are used to make a broth.  Simmer them for 30 minutes.  I used my Chicken Flavored soup base, but also could have used my powdered bouillon for the chicken stock.  Having food storage staples gives me many options.  I hate to have my choices restricted:). 

The instructions suggest that you strain out all the vegetables and just use the broth. The next step is to add the pumpkin and simmer for 15 minutes.  I refused to throw out all those simmered vegetables.  I removed the bay leaf and kept them all.

The suggestion was to blend the soup contents in the blender.  All I could think of was "what a hot mess".  Instead, I pulled out my stick blender  and went to work.  I found that tilting my stick blender slightly allowed for the larger chunks of the vegetables to be pureed.  

Doesn't it look beautiful as a puree?

I served this delicious soup with salad.  It was a cold day and this was a welcome meal by all.  Rooster Junior even helped himself to seconds.  

Time:  

After chopping the vegetables, which really didn't take long, the time involved was the simmering (about 45 minutes total) and the blending (about 5 minutes). Most of the time this was simmering, I was doing other things, so the hands-on time was very short.

Cost:

I made this soup, I believe for under a dollar.  The Salad (for 4 people) was approximately about $1.58 as the lettuce was $.83 for the head of Romaine, ~ $.75 for grape tomatoes and Onions from my garden. Yes, they are still there and usable in January.    Salad Dressing came from my pantry, (but a couple of tablespoons to me are inconsequential at this point).  Total cost for this meal for 4 people was a whopping $2.58!  

It does pay to can and use these foods as convenience foods when you are cooking.  

Try it!

Church of Jesus Christ of Latter-day Saints announcement

OFFICIAL STATEMENT —  10 JANUARY 2014

Church Instructs Leaders on 

Same-Sex Marriage

SALT LAKE CITY — 

Following recent court actions bearing on same-sex marriage, the First Presidency and the Quorum of the Twelve Apostles today sent the following instructions and guidance to congregational leaders throughout the United States. Leaders were asked to share this information with their members in appropriate settings.

On December 20, 2013, a federal district judge in Salt Lake City issued an order legalizing same-sex marriage in Utah, striking down century-old state laws and a state constitutional amendment that defined marriage exclusively as between a man and a woman. The United States Supreme Court has put that ruling on hold pending consideration of the issue by an appellate court. During the interval between the district court ruling and the Supreme Court stay, numerous same-sex marriages were performed in Utah. Legal proceedings and legislative action in some other states and countries have given civil recognition to same-sex marriage relationships.

As we face this and other issues of our time, we encourage all to bear in mind our Heavenly Father’s purposes in creating the earth and providing for our mortal birth and experience here as His children. “God created man in his own image, in the image of God created he him; male and female created he them. And God blessed them, and God said unto them, Be fruitful, and multiply, and replenish the earth” (Genesis 1:27–28). “Therefore shall a man leave his father and his mother, and shall cleave unto his wife: and they shall be one flesh” (Genesis 2:24). Marriage between a man and a woman was instituted by God and is central to His plan for His children and for the well-being of society. Strong families, guided by a loving mother and father, serve as the fundamental institution for nurturing children, instilling faith, and transmitting to future generations the moral strengths and values that are important to civilization and crucial to eternal salvation.

Changes in the civil law do not, indeed cannot, change the moral law that God has established. God expects us to uphold and keep His commandments regardless of divergent opinions or trends in society. His law of chastity is clear: sexual relations are proper only between a man and a woman who are legally and lawfully wedded as husband and wife. We urge you to review and teach Church members the doctrine contained in “The Family: A Proclamation to the World.”

Just as those who promote same-sex marriage are entitled to civility, the same is true for those who oppose it. The Church insists on its leaders’ and members’ constitutionally protected right to express and advocate religious convictions on marriage, family, and morality free from retaliation or retribution. The Church is also entitled to maintain its standards of moral conduct and good standing for members.

Consistent with our fundamental beliefs, Church officers will not employ their ecclesiastical authority to perform marriages between two people of the same sex, and the Church does not permit its meetinghouses or other properties to be used for ceremonies, receptions, or other activities associated with same-sex marriages. Nevertheless, all visitors are welcome to our chapels and premises so long as they respect our standards of conduct while there.

While these matters will continue to evolve, we affirm that those who avail themselves of laws or court rulings authorizing same-sex marriage should not be treated disrespectfully. The gospel of Jesus Christ teaches us to love and treat all people with kindness and civility—even when we disagree.

As members of the Church, we are responsible to teach the gospel of Jesus Christ and to illuminate the great blessings that flow from heeding God’s commandments as well as the inevitable consequences of ignoring them. We invite you to pray that people everywhere will have their hearts softened to the truths of the gospel, and that wisdom will be granted to those who are called upon to decide issues critical to society’s future.

Pumpkin, Pumpkin, Who's got Pumpkins?

Yes, that really is a pumpkin that I used for 'decoration' during October and November.  The sad truth is, it is not the only one.  I have always thought about learning how to can pumpkin, but it just seemed daunting.  So, I never did try it. I didn't like throwing good pumpkins away, it always bothered me. So, this year, I did something about it.  

I found directions on canning Pumpkin from the University of Minnesota Extension service.  I followed their directions, but learned a few tricks along the way that I thought I would share.

After washing the pumpkin, cut it open with a sharp knife.

Initially, I cut the pumpkin in half.

After cutting the half again (making quarters), I tried a number of 'tools' to scoop out the seeds and stringy mess.  Guess which one turned out to be the best tool to use?

The best tool was a serrated Steak Knife.  I started from one corner and pulled the seed/string mixture to the center.  I flipped the piece around and repeated it on the other side.  After taking a couple of large scoops out, the knife cleaned up all the 'strings' and left the flesh.

The directions indicate that you should cut the pumpkin flesh into one inch strips and then peel.  After cleaning the inside, I put a sharp knife in the middle of the quarter piece and cut toward the tip. I repeated this process from the middle to the other tip.

"Peel"?  I had never peeled a pumpkin and thought that it might take forever. It would have too if I didn't get a bit creative.  I initially started with a sharp paring knife.  That took way to long and didn't leave a smooth surface.  I then tried a potato peeler and it worked really well,  It was relatively quick too! Look at the difference between the two above in the picture.  The only suggestion I would give is for portions of the flesh that have deep indentions.  Cut along the indentions and use the peeler on the edge to get all of the peel.

Next, cube the strips and drop them into boiling water.  Boil for 2 minutes.

I chose to use a strainer to retrieve the pumpkin dices after boiling.

I poured the hot dices of pumpkin right into the jar from the strainer by using a funnel.

Fill the jars with the hot water that you boiled the pumpkin dices in, wipe the rim and place a sterilized lip and ring on the bottle. This pumpkin made 5 quart jars of pumpkin.

Process for your area in a Pressure Canner.  As I live over 5,000 feet, I processed at 15 lbs pressure for 90 minutes.

Cost:

Now, you may be asking yourself if this worth it.  I believe it is.  I got that pumpkin for free!  A 29 oz can of pureed pumpkin (the national brand) costs $3.33. I got 4 cups of diced pumpkin in each quart.    The smaller pumpkin gave me the equivalent of ~ five 29 oz cans once the dices are pureed.  

I am guessing that I may get 7 quarts from the larger pumpkin that remains. (Just for a point of reference, I paid $2.00 for the larger pumpkin I have yet to process).  That means that with the larger pumpkin, I will save ~$21.31. (Here is the math:  7 cans would cost $3.33 each leaving a total of $23.31. Subtracting the $2.00 I paid for the pumpkin leaves a residual amount of $21.31)

Time:

Once I got my system going, it took about 10 minutes to get the seeds/strings from the inside and about 30 minutes to peel the entire pumpkin.  As I used a large stock pot, the boiling of all the pumpkin dices was under 5 min.  So, it took about 45 minutes to prepare the food for the canner.  After placing the jars in the canner, I set the timer for 90 minutes and went about my other pressing tasks.

Uses: 

I plan to blend the dices and use the puree as I would in any recipe.  It could be used in bread, soups, and certainly pies.

Recipe:

Canning pumpkins and winter squash

By William Schafer, University of Minnesota Extension educator

Revised 2010

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.

Cubed pumpkins and winter squash (acorn, banana, buttercup, butternut, golden delicious, or hubbard)

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2-1/4 pounds per quart.

Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1 inch-wide slices, and peel. Cut flesh into 1 inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1 inch headspace. Adjust lids and process. For making pies, drain processed jars and strain or sieve cubes.

Recommended Processes

1) Dial-gauge Pressure Canner

Pints – 55 minutes 11 PSI 

Quarts – 90 minutes 11 PSI

2) Weighted-gauge Pressure Canner

Pints – 55 minutes 15 PSI 

Quarts – 90 minutes 15 PSI

........................................................................

So, if you still have a pumpkin or two left...you ought to give this a try.  It really was a worthwhile task and I will be doing it again.

Try it! 

Give the gifts the Savior would like us to give....

Hi everyone! I haven't gone missing, in fact I have some fun things I would love to share with you. However, many of them are going to be shared with loved ones this Christmas. So, for obvious reasons I cannot share them yet!

However, as we give gifts of all sorts this Christmas, I would encourage you to give the gifts the Savior wishes us to give. May the Lord bless you and yours this Christmas Season. Thank you for sharing your time and interest with us. We are grateful to be a part of you world for the brief moments that you find to stop by. 

 Merry Christmas!!!!!!!

The Handmaid of the Lord....

Courtesy of KSL

It is Christmas time.  I am sure that I have been just as busy as the rest of you. I made the mistake of going to Costco today....in the afternoon....with all the craziness.  I found that I had to exercise great patience with people who would just stop in the middle of the aisle and were totally oblivious to the many people lined up behind them trying to get by.  I tried to be courteous..."Excuse me, can I get around you please"...but I was muttering under my breath....'don't block the aisles please....please do not block the aisles.....you're going to block the aisle and trap all of us if you do that".  I decided I wasn't carrying any type of Christmas Spirit as I was being the muttering fool.  So, I went home.

I did some housekeeping duties, went out to dinner with my husband and some wonderful Young Single Adults from our Ward, and then came home.  I am supposed to teach a lesson tomorrow during our Relief Society Meeting (Adult women's Sunday Meeting).  I am going to teach the lesson on what an elect woman Mary was.  As I have looked into what a remarkable young woman she was, I have decided to share some of the things I have learned with you.

Selected in the Pre-mortal life...

"...Mary and Joseph were selected in those ancient councils by the Father to be the earthly guardians of Jesus. Mary was given the unique privilege and responsibility of bringing the great Jehovah into the world, in which he would obtain a body of flesh and bones, experience mortality, and continue his mission for the redemption of mankind." (Robert J Matthews)

Reference to Mary in the Scriptures....

Over time, the scriptures foretold of Mary beginning in the Old Testament:  

The Old Testament:  Isaiah 700 BC:  Behold, a virgin shall conceive, and bear a son, and shall call his name Immanuel.” (Isa. 7:14.) The New Testament identifies this as a prophecy referring to Mary and the birth of Jesus. (See Matt. 1:22–23.)

The Book of Mormon:  Nephi 600 BC: “… I beheld the city of Nazareth; and in the city of Nazareth I beheld a virgin, and she was exceedingly fair and white.

“And it came to pass that I saw the heavens open; and an angel came down and stood before me. …

“And he said unto me: Behold, the virgin whom thou seest is the mother of the Son of God, after the manner of the flesh.

“And I looked and beheld the virgin again, bearing a child in her arms.

“And the angel said unto me: Behold the Lamb of God, yea, even the Son of the Eternal Father!” (1 Ne. 11:13–15, 18, 20–21.)

King Benjamin 124 years:  the Redeemer should “be called Jesus Christ, the Son of God, the Father of heaven and earth, the Creator of all things from the beginning; and his mother shall be called Mary.” (Mosiah 3:8.)

Alma 80 years: “And behold, he shall be born of Mary, at Jerusalem which is the land of our forefathers, she being a virgin, a precious and chosen vessel, who shall be overshadowed and conceive by the power of the Holy Ghost, and bring forth a son, yea, even the Son of God.” (Alma 7:10.)

(Timeline courtesy of Robert J Matthews).

Royal Lineage:

Maybe you are more informed than I am, but I always thought that any lineage associated with the Mortal Savior would have been through Joseph.  So not! Mary was of the Royal line of David.  

Since Jesus was not begotten by mortal man, his descent from David would, by necessity, be through his mother. Thus, when Mary came to earth, she was born into that royal lineage so she could transmit it to her son Jesus. That Mary was of Davidic descent is plainly set forth in the scriptures. Jesus was frequently addressed as “Son of David”; he did not disclaim that title. (Robert J Matthews)

Joseph was also royalty and Jesus inherited the royal line through Joseph as well. 

“Had Judah been a free and independent nation, ruled by her rightful sovereign, Joseph the carpenter would have been her crowned king; and his lawful successor to the throne would have been Jesus of Nazareth, the King of the Jews.” (Jesus the Christ, p. 87.)

Being where we should be...

I cannot imagine what it must have been like for Mary to be informed that she was to be the mortal mother of the Savior. She too had experienced 'the veil' of forgetfulness when she was born, but must have been taught and trained by loving parents to prepare her for such a moment.  

The Angel Gabriel...

“… Hail, thou that art highly favoured, the Lord is with thee: blessed art thou among women … for thou hast found favour with God.
“And behold, thou shalt conceive in thy womb, and bring forth a son, and shalt call his name Jesus.
“And he shall be great, and shall be called the Son of the Highest: and the Lord God shall give unto him the throne of his father David:
“And he shall reign over the house of Jacob for ever; and of his kingdom there shall be no end.” (Luke 1:28–33.)

So, I offer this wonderful Video for you to see.  The miracle of Christmas began long before the birth of the Savior.  It began in the pre-mortal existence where Mary was most likely selected to be the Mother of the Savior of the world.  She lived her life in such a way, that she was in a position to have this great opportunity.

I think that when I go back to Costco in a few days (and yes I have too, they only had half of my order), I will try to remember where I came from and where everyone else in that giant store came from in their Pre-mortal life.  I will do my best to remember that these were the valiant and good who were saved to come forth to the earth at this time.  I will be prepared to to be more patient, smile, and offer a "Merry Christmas" to people that I do not know.

Being prepared isn't just the 'stuff' or temporal preparation, it is primarily the Spiritual Preparation.  I need to put myself in the right place, mindset, and position to be worthy of the tremendous blessings that I have been given.

Let me offer this early "Merry Christmas" to you all!