Celebrate Fall Harvest

7:04 PM Tiffany Hinton 0 Comments

Fall cooking can be so fulfilling. It is a time of year for giving thanks for the harvest and the produce of the year. A time to gather and prepare for the Winter. Last weekend we did just that. I hosting a Fall Cooking class. We made homemade applesauce and pumpkin puree. Today I am giving you my family secret, the recipes so you can share in the celebration of Fall with your own family and community. I want you to do the same and host a Fall community cooking afternoon.  The joy found in community is a blessing and renews the spirit too. 

The applesauce is made by cooking the quartered apples in a pressure cooker for 25 to 30 minutes. Then mashing for chunky applesauce or puree for a smooth blend. You can also add nutmeg and cloves to make it more rich. 

6 pounds of apples
2 pears
1 cup water
1 lemon, juiced
cinnamon and nutmeg

Peel and core the apples and pears. Add all ingredients to the pressure cooker and cover. Cook for 25 minutes. Allow to cool 10 minutes, then mash or puree. Store in the fridge in jars for up to 3 weeks. Share with your neighbors too.  note: if you do not have a pressure cooker, cook in a large pot for about 2 hours, stirring occasionally. 

The pumpkin puree is just a easy.  Cut the pumpkins in halve remove the seeds (save to roast later). Place on baking sheet face down and cook in over for 1 1/2 hours for large pumpkins. 45 minutes for small pie pumpkins. Allow to cook and remove skin.  I find it easier to use a knive to cut the skin away. Chop up pumpkin into chunks and puree in blender 1 cup at a time until smooth. You can fridge in jars for up to 3 weeks. 

The applesauce can be used in muffins, breads, casseroles, lunch boxes, smoothie and cooked with pork chops. I have used the pumpkin is smoothies this week and to make curry. I am excited to make pumpkin muffins this weekend. 

What are you waiting for time to get celebrating! 

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