Cold storage and pumpkins

. I feel like Laura Ingalls in “Little House On The Prairie”! This past summer and fall our kitchen was in canning mode.
Tomatoes were made into paste, salsa, juice and spaghetti sauce.
Peppers were canned as candied jalapeños, used in salsas, roasted bell peppers in olive oil, fermented serranos are in the back of the fridge and my favorite sweet snack peppers cut up and frozen and also made into an awesome mustard.
Eggplants were used in a wonderful spread recipe “Zucasca” suggested by a friend.
Cherries from Cloudcroft were put up in a syrup and are sitting in the back of the pantry waiting for a special Sunday dinner of “Milch Mousse” a German cold soup.
Dill pickles from the freshest cucumbers picked in the morning from our gardens.
Onions dried and put into storage along with the spaghetti squash and yes the pumpkins!
Pumpkins do not can well so they are either made to purée and frozen or used fresh in soups.

below is a recipe for Whole Pumpkin Soup
https://www.botanicalinterests.com/product/Baked-Whole-Pumpkin-Soup-Blog



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