After roasting a few hours at 250°F, it smelled delicious- like a big pot of cabbage rolls.
I pureed it and brought it to a boil on the stove top, before filling sterilized jars. I pressure canned it at 15lbs of pressure for 90 minutes. I figure it's safe, since the pumpkins aren't actually ripe yet, so more like a summer squash than a traditional pumpkin, and not the only ingredient.
I left enough out for supper- a big pan of rice and ground beef cooked in the summer sauce with a bit of tomato soup served as sauce on top. Delish!
A few days later in the grocery store I found four 3L baskets of roma tomatoes on the cheap rack for $1.99 each. Well, how's that for timing?
I have to say, I don't know why they were on the cheap rack, except that maybe the produce guy was planning on making a little sauce himself. I only found one bad spot on one tomato out of the whole lot!
We had our first frost on Friday, so I harvested a bunch more young, small, under ripe pumpkins, along with all the garden veggies and a few dandelion leaves.
(As always, my blog is the story of my life, not a how-to on living yours. Can pumpkin, or anything else, at your own risk!)