Guest Posted October 29, 2012 Share Posted October 29, 2012 I am making real pumpkin puree. Yum! I have a few questions - 1. I'm going to freeze a bunch. Does the pumpkin need a certain amount of headspace? (If so, how much?) I recently had some jars of cucumber juice burst because I didn't leave enough - still tasting that in our ice/water maker. :glare: 2. When I make recipes calling for canned pumpkin, is there a general rule of thumb for converting? I know one time I made a recipe my mother-in-law gave me. I made it with store-bought canned pumpkin and it came out terrible. She informed me it was because I was supposed to use fresh pumpkin. So, I'm figuring maybe there is some kind of rule to follow? Thanks! Quote Link to comment Share on other sites More sharing options...
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