God has blessed you with the gift of teaching. Thank you for sharing your gift and your knowledge. You have inspired me incredibly to become more self sufficient and prepared. Everyone I know I share your UA-cam site with and tell them all about Pam and Jim. I feel like I have found a new friend!!! Bless you for all your hard work.
Love pumpkin powder! One bit of advice: I discovered that you need to let it set a few minutes before deciding if you need to adjust the thickness of your puree. The powder continues to hydrate and thicken for 5-10 min. In my notes for pumpkin pie, 2 c canned (16 oz) pumpkin puree = 1/2 c powder + 2 c hot water
@@RoseRedHomestead Since I believe many of your powders are from freeze dried products, you might have to test them to verify they behave the same way. My powders are from dehydrated pumpkin which I imagine is why it continues to thicken for a bit as the fiber bits swell with the moisture.
I'm glad you are doing dehydrator and freeze dry because I don't have a freeze dryer. I know I can never afford one so all I hear is blah blah blah. I like those little Corners too but I am cheap. I would probably try to find something that I had at home already.
So when I make pumpkin purée, I put my purée in a strainer that’s lined with cheese cloth, then put that on a pan and let that sit overnight. Doing this allows much of the water to drain out of the pumpkin, then I will either cook with the pumpkin or freeze it. This may be a technique that you could use when you’re going to dehydrate or freeze dries your pumpkin, it may save on processing time. By the way, the water can be used to flavor pancakes waffles etc.
If you had been my Science teacher, I would have passed! Love your hands on experiments and the reality in the results! I have to admit that I love to experiment and at the same time, I appreciate that you have gone through the trouble to save me time and money to put up my food through your experiments. Keep up the fantastic work you do. Take care.
One Bar Ranch: Thank you for your comments. I would think that you would start to do your own experiments to see what you are able to do. And of course, let us know the results. Jim
@@RoseRedHomestead I dehydrated mushed, over ripe bananas. They need a few more hours in the dehydrator. I think it’ll be a success. I’m hoping to find some very marked down canned pumpkin, since it’s too late for fresh now, to dehydrate. I’ve recently found your channel and love it.
Pam, I'm so glad you did pumpkin powder again. I have used mine numerous times using powdered pumpkin and powdered milk. With the holidays coming up, they would be a perfect dinner roll. I have the best recipe is you are interested for Pumpkin Dinner Rolls. I've made them with my pumpkin powder and they are wonderful, flavorful and packed with flavor. I don't know how to DM you but if you are interested in the recipe I can forward it to you.
If you met me on the street you would think "no this guy isn't subscribed to me, I hope I'm safe around him" In reality, I'm super safe, and I am subscribed to you.. GO ROSE! You are awesome!!!
Maybe the darkness of the blue jars would be good for storing dry powders and help to keep the light out which seems to cause a change in color over time. Thank you Pam. Also, I love your hair and printed blouse!
Thanks Pam! (and to the videographer as well. ) Love your blouse and your hair! I'm doing up some pumpkin this weekend. Cannot wait to make homemade pumpkin pie. I love the idea a viewer had about combining the pie spice with the powder!
I recently found your channel. I love and could tell immediately you were an educator. Three of my grandparents we're educators. One was a elementary school principal ,my grandmother was a high- school english teacher; my other grandmother was an art teacher for the city. I appreciate the approach you take as far as educating us through science, the explanation of what you are doing. The safety aspect as well. Thank-you for the continuing of my education. We are never too old to learn!
I’m curious why the dehydrator was set at 159 instead of 125 (normal veg setting??). It’s almost pumpkin season again. Yay. We will give dehydrating a go too. Thanks for another great vid. ❤
Several years ago I purchased some of the blue Ball jars and discovered the same problem with the contents looking "weird". However, I took several of the jars and purchased a #2 kerosene lamp burner with adaptor ring for mason jars ($10; I already had spare wicks of the proper size and globes that would fit) and made several very attractive blue kerosene lanterns from them!
I would use flameless candles in the blue mason jars or led fairy lights and not risk kerosene. Sounds pretty but I'm too nervous to use the kerosene in other than the lamps that are made for that.
@@Lulu-he9dp Wish I could post an image here but the burner & globe are the same parts that "real" kerosene lanterns use so is as safe as they would be. It is just the kerosene reservoir that differs and the burner part is adapted with a ring to fit the larger jar opening of a mason jar instead of the narrower neck of a traditional lamp. As an additional safety feature, I often fill the lower half of the jar with clear glass weights before filling with kerosene to add additional weight at the bottom thus counterbalance the weight of the burner & globe and make it more stable.
I made a pumpkin pie out of my pumpkin powder and it came out really good. I really wish I had a freeze dryer but I was able to dehydrate it and it came really good. I’m not sure but I think I got the idea from you a couple of years ago.
Watch many FDing videos, learning that weighing the trays before fd and after to see how much water is removed will tell you the volume of water needed to reconstitute the product. I am getting ready to fd some beef stew this next week so will check out the weights before and after to see if it works.
I too love pumpkin! Just got back from MN with fresh apples and fall gourds for decoration and a wonderful pumpkin. We also got some REAL sweet corn! Love shopping at those roadside stands, however the apples came from a real orchard with several different types of apples. Tfs and please stay safe and sending hugs to you both 💜🙏😎
I love making pumpkin powder… I use the dehydrator because that’s what I have. The best method I’ve found is to peel the raw pumpkin, grate the chunks with the food processor, blanch the grated pumpkin for only 60 seconds, ice water to stop the cooking, drain well then dehydrate. My dehydrator has no temp setting so no idea of the temp. When dry I crumble it up into the food processor and/or coffee grinder then store in an airtight jar.
Last year I made pumpkin butter and since you cannot can it, I freeze dried it and made a powder. I put some in my oatmeal in the morning and oh it is so yummy. I also hydrated some to spread on toast and another win. So I had so much I gave little jars of it for Christmas and it was a big hit. Just another idea.
I think your dehydrated powder got darker because you had the temperature too high. The sugars in the pumpkin make it go dark. The same happens with citrus
@@JayP-kd5rc I dehydrated soem at 115 and mine looked like hers. Too dark with some black spots. I think I'm going to walk away from dehydrating pumpkin.
I've always added pumpkin in spaghetti sauce, had to hide it because hubby was vitamins deficient. ( He hated veggies) I also add it to Mac and cheese. Using powdered put.pkin will be SO much easier than using canned and then having to hide the can😁
I male a powdered "greens" mix, my body has a problem processing and keeping vitamins and minerals. I put the powder in my smoothies, sauces, stews, soups, basically anything with liquid. Can't taste it, and my Dr likes my bloodwork.
This was so helpful! Last year I canned up quite a bit of pumpkin and frankly have not used much of it. I love using dehydrated powders and the recipes you posted on another video look fabulous. Can't wait to try them all!!!
For those having trouble on phones… just tap the title of the video that will open the description. Then tap the word more and all the links should appear. I have an iPhone and this works for me.
Pam, I have a dehydrator and when I dehydrate squash, I start out on parchment paper and then I will transfer the fruit roll up squash on the woven plastic that comes with the dehydrator for the final dry time.
You can always dehydrate the powder more if needed. I want to roast some real pumpkin in the oven (than skin will come of easily) , powder some & use some to put in home make cat food. & banana pumpkin bread !!!😊
Perfect timing Pam and Jim. Last year just after Christmas I found large cans of pumpkin purée on sale and bought a bunch but they take up a lot of space. I have them stored all over the house. I recently purchased a freeze dryer and have been wondering if I could open the cans and freeze dry the purée. I guess I’ll give it a try.
That's a great idea. There's so much controversy about canning pumpkin doing it either way dehydrating or freeze drying will also take up less space than canning.
As always you have me wanting to re process the things I have on jars so I can free up space and extend the life of my pantry.and Jim you do an amazing job behind the camera. Yes you peaked my curiosity.
I love going on these adventures with you & Mr. Jim 🥰 Thank you for your time & sharing with us. Will look forward to seeing this undrinkable Starbucks knockoff! Love, PJ 🙏❤️
Thanks. I have a lot of pumpkin puree in the freezer. Now that it's almost October I will have a whole lot more. I can use all the pumpkin ideas you can come up with, God bless.
Those colored jars are very special! Not just are they much more expensive - they are also very hard to find! Great find 🥰 I recently came across four regular mouth pint jars at a thrift store for $.50 each. Will use them for dried foods/powders that are upstairs in the kitchen
Seen it in another video- if you dehydrate pumpkin the puree should be pourable consistency, then it would better, i.e. you should have kept the liquid it was canned in and pureed it with the solids. Also, maybe 135F would be better since pumpkin has sugar and the Maillard reaction would caramelize and turn it darker.???
I caught a video off another channel, wish I could remember who it was to credit them. They baked the whole pumpkin in the oven till soft enough to slide a knife through to the center. I let it cool and peeled the pumpkin like an orange.
I pulled out some jarred beans and I thought for sure one of them had spoiled but it was just the blue jar! LOL. Maybe we can can something blue in them like berry pie filling? Or dehydrated blueberries
My son grows pumpkins. No little children anymore, so he won’t need them for carving. He has a freeze dryer also and there is always something going in the freezer dryer every second. I’m going to tell him about your video. I love your blue quart jars. We just are not use to how the food looks in it, but I love them. Bi have memories of my grandma having blue jars full of food down on the cellar shelves . The shelves were edged w/ ruffled green gingham material. Even be only 5 years old, I loved looking at all her full shelves.so your jars reminded me of the good old days. I’m 72 now! What a fun video. The darker looking powder look like it has cinnamon in it!
Maybe the pumpkin you did in the dehydrator if you left it in blocks maybe it would have dried better and would have been easier to get off the trays. Or if you left it like leather fruit and tried to reconstitute it with water instead of trying to powder? Also maybe having been left in the dehydrator till you came back maybe played a part too. I have never dehydrated anything before. This was just a thought. Thank you and Jim for sharing. Have a great day. Greetings from the UK
Super excited to see the freeze dried pumpkin! I have a bumper crop this year and looking forward to putting it up for the winter. We love pumpkin everything around here:)
oh I love pumpkin and squash soup. I think it might be fun to make a puréewith the pie spices and do the dehydrate. I love pumpkin pie batter. And Pumpking bars with cream cheese frosting?? oh wow. Thanks you two, and it is not necessary to apologize for showing your link. It is your channel . MWAH!
Hello there beautiful lady!!! Hope you are well and happy today! I LOVE pumpkin too! The blue jars are so pretty. I have a set of 4 qts. Just had to have a couple. LOVE your videos!! God Bless you!!
Ditto the perfect timing as Debbie said. I have about 8-9 jars of 2 yr. old butternut squash. I am going to do your experiment with freeze drying. It will certainly free up the jars and space which I am running out of. Thank you for great video.
I’ve found that sometimes my food (e.g., tomatoes and pumpkin) goes to “leathery” but won’t get dry enough to powder, without over-cooking. I’m assuming it is humidity level. What has worked is to dry in dehydrator and put leathery food into my real oven on “warm.” My oven has that setting not sure of that exact temp. I check it and stir a bit. But I can leave it there until I get back to powder it-maybe several days. It still stays dry. The humidifier isn’t as air-tight. This also works in instances where I thought food was ready, and it powdered fine, but stuck inside sealed jar, within a few days. I gave it same treatment, and it has moved freely in jar. (2 weeks +)
I watched Phil at 4800 on UA-cam yesterday and he was saying that some of his food that he uses quite often from his freeze dryer starts to lose some of it’s crispness so he puts it back in the freeze dryer to dry it again. I was thinking about dehydrating some of my wetter items in the dehydrator then finishing them off in the food dryer since I only have chest freezers and trying to level the trays so they hold liquid is tricky to say the least. But if I would dehydrate the fruits or vegetables first, freeze dry them, then powder them it wouldn’t be quite as sticky in the Vitamix to turn them into powder.
I love the fact that you said „you don’t know how much water to use when reconstituting“ …. and then you smiled. 😂 You are too cute. Thanks for sharing.
Thank you, thank you! perfect timing. I have had the same issues, but with canned pumpkin from the store, the recipes usually call for a one half cup or a cup and that leaves leftovers that are not enough to save. I was going to reach out to ya'll and ask if I could freeze dry commercially canned pumpkin. Jim and you are truly a god send to this community!
The only bit of pumpkin l waste is the stalk. I throw the whole thing in the oven until cooked. After l just cook it l discard the stalk dehydrate the seeds, insides and skin. Then l make it into a powder. It's beautiful and using the seeds skin and all gives it a nice nutty flavour..
Wait. What? Never heard of this. I will have to try this. Do you put the whole pumpkin in the oven? Any water while baking? How long does it take generally? Then cut it all up, put on trays and dry? This is crazy, what a great time saving, less work idea. Would you give me more details, please? I think you could do butternut squash the same?
@@terristucki7740 Just dry roast the whole washed pumpkin in the oven on a tray or baking sheet and dry roast it. I have done cooking a whole pumpkin on the stove top in water at times so u can do that too eith way works. Just use fork or skewer to check to see when it's cooked. The stem bit will just pull off when cooked. I pull the skin off n cut it up into small pieces or mash it up. I just use my fingers. Place that on your dehydrator sheet and then the seeds on one and all the stringy middle bits and flesh that's been roughly mashed together on the other trays. I love doing my pumpkin like this and the flavor is fantastic. With all of this into a dry powder when finished has a nice rich pumpkin nutty flavor because of the skin and seeds.
@@terristucki7740 Np. U just use it in anything u want to have pumpkin flavour. You can use it in stews, soups, or a nice pumpkin risotto to just name a few, the list is endless tbh. I always say be creative.
Great video 👍! Always terrific For whatever reason at the end of every video it shows additional videos available which is great. BUT it covers the freeze frame with the address. Where there is a will, there is a way (and heirs). In the meantime, we had printer, ink, and paper issues. It was so nutty! We replaced the naughty printer, ink and got cases of paper!! Chief Tuckabuckaway is ready to get the book and print it!! We are staying strong in our resolve to get that Book! 😊❤️❤️❤️
We don't have a freeze drier, and I sure like how it turned out over the dehydrated. However, we would use what we have and the dehydrator will work so we may try to do some canned pumpkin puree when we get some on sale. So much lighter to store than canned goods too. Thank you so much for doing all the experimenting and sharing. Looking forward to the Starbucks recipe and all others.
I love your videos! When you say there are so many ways to use pumpkin, I’m at a loss. Pumpkin pie is all I think about. What else could I use it for? I wish you were retired so you could do a video everyday, well of course not Sundays. ❤
The dehydrated pumpkin looks slightly carmelized. Maybe the dehydrator needs to be set at a lower temperature. I just discovered your videos. Very inspiring!
God has blessed you with the gift of teaching. Thank you for sharing your gift and your knowledge. You have inspired me incredibly to become more self sufficient and prepared. Everyone I know I share your UA-cam site with and tell them all about Pam and Jim. I feel like I have found a new friend!!! Bless you for all your hard work.
👍
That is just how I feel!
Yes, she definitely has the gift of teaching
Agree with you 100%.
Thanks for thinking of all of us!
Love pumpkin powder! One bit of advice: I discovered that you need to let it set a few minutes before deciding if you need to adjust the thickness of your puree. The powder continues to hydrate and thicken for 5-10 min. In my notes for pumpkin pie, 2 c canned (16 oz) pumpkin puree = 1/2 c powder + 2 c hot water
Sandra: Thank for your information. I was not aware that powder continues to thicken for 5-10 minutes. Jim
@@RoseRedHomestead Since I believe many of your powders are from freeze dried products, you might have to test them to verify they behave the same way. My powders are from dehydrated pumpkin which I imagine is why it continues to thicken for a bit as the fiber bits swell with the moisture.
Pam - I dehydrate in slices instead of purée, and it powders beautifully.
Appreciate that you understand the limitations of phone screens.
I'm glad you are doing dehydrator and freeze dry because I don't have a freeze dryer. I know I can never afford one so all I hear is blah blah blah.
I like those little Corners too but I am cheap. I would probably try to find something that I had at home already.
So when I make pumpkin purée, I put my purée in a strainer that’s lined with cheese cloth, then put that on a pan and let that sit overnight. Doing this allows much of the water to drain out of the pumpkin, then I will either cook with the pumpkin or freeze it. This may be a technique that you could use when you’re going to dehydrate or freeze dries your pumpkin, it may save on processing time. By the way, the water can be used to flavor pancakes waffles etc.
An immersion blender right in the jar is a lot less mess for powdering.
It is also very helpful for dogs and cats for their digestive health.
If you had been my Science teacher, I would have passed! Love your hands on experiments and the reality in the results! I have to admit that I love to experiment and at the same time, I appreciate that you have gone through the trouble to save me time and money to put up my food through your experiments. Keep up the fantastic work you do. Take care.
One Bar Ranch: Thank you for your comments. I would think that you would start to do your own experiments to see what you are able to do. And of course, let us know the results. Jim
@@RoseRedHomestead I dehydrated mushed, over ripe bananas. They need a few more hours in the dehydrator. I think it’ll be a success. I’m hoping to find some very marked down canned pumpkin, since it’s too late for fresh now, to dehydrate. I’ve recently found your channel and love it.
Pam, I'm so glad you did pumpkin powder again. I have used mine numerous times using powdered pumpkin and powdered milk. With the holidays coming up, they would be a perfect dinner roll. I have the best recipe is you are interested for Pumpkin Dinner Rolls. I've made them with my pumpkin powder and they are wonderful, flavorful and packed with flavor. I don't know how to DM you but if you are interested in the recipe I can forward it to you.
Sounds great! I am actually going to be sharing my pumpkin roll recipe in an upcoming video. Let's see how similar they are! Thank you.
Sounds delicious. Can’t wait to see it
If you met me on the street you would think "no this guy isn't subscribed to me, I hope I'm safe around him"
In reality, I'm super safe, and I am subscribed to you.. GO ROSE! You are awesome!!!
I made pancakes this morning, and I was actually thinking about adding pumpkin to them. This is such a great idea. Thank you so much!.
Ritakus 98: You are so welcome! Jim
I'd eat pumpkin pancakes!
I'm going to try this and add pumpkin spice to make an instant pumpkin pie mix
Thanks so much Pam! Doing your recipe of Ghee today! You are so invaluable!
Maybe the darkness of the blue jars would be good for storing dry powders and help to keep the light out which seems to cause a change in color over time.
Thank you Pam.
Also, I love your hair and printed blouse!
Thanks Pam! (and to the videographer as well. ) Love your blouse and your hair! I'm doing up some pumpkin this weekend. Cannot wait to make homemade pumpkin pie. I love the idea a viewer had about combining the pie spice with the powder!
I'm piqued. I love pumpkin powder in my pancakes, so good with the maple syrup.
I look forward to your next video on the Pumpkin Powder! THANK YOU from an Englishman 🇬🇧 in Arabia!! ☺
blueberry pie filling in the blue jars would be pretty.
I recently found your channel. I love and could tell immediately you were an educator. Three of my grandparents we're educators. One was a elementary school principal ,my grandmother was a high- school english teacher; my other grandmother was an art teacher for the city. I appreciate the approach you take as far as educating us through science, the explanation of what you are doing. The safety aspect as well.
Thank-you for the continuing of my education. We are never too old to learn!
Donna: You sound like you come from good company. Thanks for watching our channel. Jim
I’m curious why the dehydrator was set at 159 instead of 125 (normal veg setting??). It’s almost pumpkin season again. Yay. We will give dehydrating a go too. Thanks for another great vid. ❤
I love learning from you, so helpful, thank you!
Tis the season for all tastes of pumpkins, I'm ready!
That is so thoughtful of you Pam. Always❤️ thinking of others
😊I’m doing this with my home grown pumpkins. So excited to be able eat what I grew.
Several years ago I purchased some of the blue Ball jars and discovered the same problem with the contents looking "weird". However, I took several of the jars and purchased a #2 kerosene lamp burner with adaptor ring for mason jars ($10; I already had spare wicks of the proper size and globes that would fit) and made several very attractive blue kerosene lanterns from them!
Sandra: Please be safe. Jim
I would use flameless candles in the blue mason jars or led fairy lights and not risk kerosene. Sounds pretty but I'm too nervous to use the kerosene in other than the lamps that are made for that.
@@Lulu-he9dp Wish I could post an image here but the burner & globe are the same parts that "real" kerosene lanterns use so is as safe as they would be. It is just the kerosene reservoir that differs and the burner part is adapted with a ring to fit the larger jar opening of a mason jar instead of the narrower neck of a traditional lamp. As an additional safety feature, I often fill the lower half of the jar with clear glass weights before filling with kerosene to add additional weight at the bottom thus counterbalance the weight of the burner & globe and make it more stable.
I've made sweet potato powder. It turned out really good and was so handy to have.
Someone: Thank you for making the powder and that it turned out "really good." Jim
I made a pumpkin pie out of my pumpkin powder and it came out really good. I really wish I had a freeze dryer but I was able to dehydrate it and it came really good. I’m not sure but I think I got the idea from you a couple of years ago.
Watch many FDing videos, learning that weighing the trays before fd and after to see how much water is removed will tell you the volume of water needed to reconstitute the product. I am getting ready to fd some beef stew this next week so will check out the weights before and after to see if it works.
I too love pumpkin! Just got back from MN with fresh apples and fall gourds for decoration and a wonderful pumpkin. We also got some REAL sweet corn! Love shopping at those roadside stands, however the apples came from a real orchard with several different types of apples. Tfs and please stay safe and sending hugs to you both 💜🙏😎
Vikki: Sounds great! Jim
I love making pumpkin powder… I use the dehydrator because that’s what I have. The best method I’ve found is to peel the raw pumpkin, grate the chunks with the food processor, blanch the grated pumpkin for only 60 seconds, ice water to stop the cooking, drain well then dehydrate. My dehydrator has no temp setting so no idea of the temp. When dry I crumble it up into the food processor and/or coffee grinder then store in an airtight jar.
Last year I made pumpkin butter and since you cannot can it, I freeze dried it and made a powder. I put some in my oatmeal in the morning and oh it is so yummy. I also hydrated some to spread on toast and another win. So I had so much I gave little jars of it for Christmas and it was a big hit. Just another idea.
I think your dehydrated powder got darker because you had the temperature too high. The sugars in the pumpkin make it go dark. The same happens with citrus
Yes, that's what I was thinking. I would have dehydrated it on 125.
@@JayP-kd5rc I dehydrated soem at 115 and mine looked like hers. Too dark with some black spots. I think I'm going to walk away from dehydrating pumpkin.
I've always added pumpkin in spaghetti sauce, had to hide it because hubby was vitamins deficient. ( He hated veggies) I also add it to Mac and cheese. Using powdered put.pkin will be SO much easier than using canned and then having to hide the can😁
Cool idea. I’m going to do that too! Thanks
😂too funny
Pumpkin can be hidden in chili, too.
I male a powdered "greens" mix, my body has a problem processing and keeping vitamins and minerals. I put the powder in my smoothies, sauces, stews, soups, basically anything with liquid. Can't taste it, and my Dr likes my bloodwork.
I was just thinking about doing this a few days ago...glad to see it can work
You are such a blessing! I'm so thankful I came across your page 🙏 💓
Hi Pam, if you have a nutri bullet try putting the dehydrated pumpkin in and griding it. I believe a smaller container will give you a better blend.
yep you gotta bag up your dehydrated or freeze dried foods right away
I have a ton of canned pumpkin from 2020, also, and we just bought a freeze dryer. Thanks for this video…I’m going to powder mine just like you did.
This was so helpful! Last year I canned up quite a bit of pumpkin and frankly have not used much of it. I love using dehydrated powders and the recipes you posted on another video look fabulous. Can't wait to try them all!!!
Abigail: Sounds great! Let us know your results. Jim
Ir's nice to know the dehydrated pumpkin puree also tasted good when rehydrated :-)
For those having trouble on phones… just tap the title of the video that will open the description. Then tap the word more and all the links should appear. I have an iPhone and this works for me.
Tracy: Thank you! I am sure this information will help a lot of viewers access the description. Jim
Pam, I have a dehydrator and when I dehydrate squash, I start out on parchment paper and then I will transfer the fruit roll up squash on the woven plastic that comes with the dehydrator for the final dry time.
You can always dehydrate the powder more if needed. I want to roast some real pumpkin in the oven (than skin will come of easily) , powder some & use some to put in home make cat food. & banana pumpkin bread !!!😊
Perfect timing Pam and Jim. Last year just after Christmas I found large cans of pumpkin purée on sale and bought a bunch but they take up a lot of space. I have them stored all over the house. I recently purchased a freeze dryer and have been wondering if I could open the cans and freeze dry the purée. I guess I’ll give it a try.
That's a great idea. There's so much controversy about canning pumpkin doing it either way dehydrating or freeze drying will also take up less space than canning.
Perfect!! Now that's a awesome way for yall to store it ! I'm planning on canning in cubes !
Sounds great!
As always you have me wanting to re process the things I have on jars so I can free up space and extend the life of my pantry.and Jim you do an amazing job behind the camera. Yes you peaked my curiosity.
Bertie: Thanks for the complements. We are happy that are able free-up some space in your pantry. Jim
Now I'm craving pumpkin!
Thank you both kindly, I really appreciate all the work and time you dedicate to teaching us.❤️
Love it Rose!! Going to buy some extra pumpkins with my kids when we go next weekend. You have perfect timing with Halloween coming up too!
Thanks Pam.
I made the pumpkin powder from fresh pumpkins last fall. Been wanting to try it out and keep forgetting.. great video.
Another great video. I am LOVING all the freeze drying videos, and fantastic ideas. Thank you Pam, and Jim
I love going on these adventures with you & Mr. Jim 🥰
Thank you for your time & sharing with us.
Will look forward to seeing this undrinkable Starbucks knockoff!
Love, PJ 🙏❤️
I use the blue jars with fairy lights inside for when the power goes out. My granddaughter uses one as her nightlight
redwoodsgal: Thanks for the information. That sounds interesting. Jim
Thanks. I have a lot of pumpkin puree in the freezer. Now that it's almost October I will have a whole lot more. I can use all the pumpkin ideas you can come up with, God bless.
julia: We hope you enjoy. Jim
@@RoseRedHomestead I looked up Jim and pumpkins and found Forsythe farms. I think this is probably who you had in mind. I'll check it out. Thanks.
Those colored jars are very special! Not just are they much more expensive - they are also very hard to find!
Great find 🥰
I recently came across four regular mouth pint jars at a thrift store for $.50 each. Will use them for dried foods/powders that are upstairs in the kitchen
I saw colored jars on Amazon
You could always paint them with acrylic paint?
I love pumpkin and saving it in powder form sounds awesome.
Can't wait for the next pumpkin video! 🎃🥮🥧🎃
I love your channel,Thank You for sharing your knowledge!
Seen it in another video- if you dehydrate pumpkin the puree should be pourable consistency, then it would better, i.e. you should have kept the liquid it was canned in and pureed it with the solids. Also, maybe 135F would be better since pumpkin has sugar and the Maillard reaction would caramelize and turn it darker.???
I caught a video off another channel, wish I could remember who it was to credit them. They baked the whole pumpkin in the oven till soft enough to slide a knife through to the center. I let it cool and peeled the pumpkin like an orange.
I pulled out some jarred beans and I thought for sure one of them had spoiled but it was just the blue jar! LOL. Maybe we can can something blue in them like berry pie filling? Or dehydrated blueberries
Thank you 🌹
Learning more and more from you. thank you for all you do!
Oh please let it be the pumpkin muffin with the cream cheese center !!! I can’t wait !!
My son grows pumpkins. No little children anymore, so he won’t need them for carving. He has a freeze dryer also and there is always something going in the freezer dryer every second. I’m going to tell him about your video. I love your blue quart jars. We just are not use to how the food looks in it, but I love them. Bi have memories of my grandma having blue jars full of food down on the cellar shelves . The shelves were edged w/ ruffled green gingham material. Even be only 5 years old, I loved looking at all her full shelves.so your jars reminded me of the good old days. I’m 72 now! What a fun video. The darker looking powder look like it has cinnamon in it!
Maybe the pumpkin you did in the dehydrator if you left it in blocks maybe it would have dried better and would have been easier to get off the trays. Or if you left it like leather fruit and tried to reconstitute it with water instead of trying to powder? Also maybe having been left in the dehydrator till you came back maybe played a part too. I have never dehydrated anything before. This was just a thought. Thank you and Jim for sharing. Have a great day. Greetings from the UK
I dehydrated a big pumpkin at about 130°F and it came out about the colour of your freeze dried version.
Can’t wait for the pumpkin loaf from Starbucks! Your timing is great our pumpkins are coming off the vine.
Lovely!
What a wonderful tutorial! I Love your channel!!!!
I love that I have found you!
Super excited to see the freeze dried pumpkin! I have a bumper crop this year and looking forward to putting it up for the winter. We love pumpkin everything around here:)
oh I love pumpkin and squash soup. I think it might be fun to make a puréewith the pie spices and do the dehydrate. I love pumpkin pie batter. And Pumpking bars with cream cheese frosting?? oh wow. Thanks you two, and it is not necessary to apologize for showing your link. It is your channel . MWAH!
Thank you for this!!!!!
Hello there beautiful lady!!! Hope you are well and happy today! I LOVE pumpkin too! The blue jars are so pretty. I have a set of 4 qts. Just had to have a couple. LOVE your videos!! God Bless you!!
Use your colored jar to make tinctures and medicines. That's what I use them for during the process. Just a thought..
Yes, ready to hear the pumpkin surprise!!!
Ditto the perfect timing as Debbie said. I have about 8-9 jars of 2 yr. old butternut squash. I am going to do your experiment with freeze drying. It will certainly free up the jars and space which I am running out of. Thank you for
great video.
Pam, you crack me up! “…just close your eyes for a minute!” 🤣🤣🤣
And what a pretty blouse! Really brings out your beautiful features!
Oh thank you!
sue: Oh thank you! Jim
I’ve found that sometimes my food (e.g., tomatoes and pumpkin) goes to “leathery” but won’t get dry enough to powder, without over-cooking. I’m assuming it is humidity level. What has worked is to dry in dehydrator and put leathery food into my real oven on “warm.” My oven has that setting not sure of that exact temp. I check it and stir a bit. But I can leave it there until I get back to powder it-maybe several days. It still stays dry. The humidifier isn’t as air-tight. This also works in instances where I thought food was ready, and it powdered fine, but stuck inside sealed jar, within a few days. I gave it same treatment, and it has moved freely in jar. (2 weeks +)
Note to self: buy a decent blender! Great video Pam & Jim!
I watched Phil at 4800 on UA-cam yesterday and he was saying that some of his food that he uses quite often from his freeze dryer starts to lose some of it’s crispness so he puts it back in the freeze dryer to dry it again. I was thinking about dehydrating some of my wetter items in the dehydrator then finishing them off in the food dryer since I only have chest freezers and trying to level the trays so they hold liquid is tricky to say the least. But if I would dehydrate the fruits or vegetables first, freeze dry them, then powder them it wouldn’t be quite as sticky in the Vitamix to turn them into powder.
I love the fact that you said „you don’t know how much water to use when reconstituting“ …. and then you smiled. 😂 You are too cute. Thanks for sharing.
Annette: Yes! Thank you! It really depends upon depends. This also allows/encourages individual experimentation. Jim
I wonder if drying pumpkin shreds would do better and be easier than purée
The way Pam says Punmp-ken is so cute ❤
Thank you, thank you! perfect timing. I have had the same issues, but with canned pumpkin from the store, the recipes usually call for a one half cup or a cup and that leaves leftovers that are not enough to save. I was going to reach out to ya'll and ask if I could freeze dry commercially canned pumpkin. Jim and you are truly a god send to this community!
Suzie: If you do not have enough worth saving, do not save it. Jim
The blender generates heat which causes clumping. Best to redry again after powdering
The only bit of pumpkin l waste is the stalk. I throw the whole thing in the oven until cooked. After l just cook it l discard the stalk dehydrate the seeds, insides and skin. Then l make it into a powder. It's beautiful and using the seeds skin and all gives it a nice nutty flavour..
Wait. What? Never heard of this. I will have to try this. Do you put the whole pumpkin in the oven? Any water while baking? How long does it take generally? Then cut it all up, put on trays and dry? This is crazy, what a great time saving, less work idea. Would you give me more details, please? I think you could do butternut squash the same?
@@terristucki7740 Just dry roast the whole washed pumpkin in the oven on a tray or baking sheet and dry roast it. I have done cooking a whole pumpkin on the stove top in water at times so u can do that too eith way works. Just use fork or skewer to check to see when it's cooked. The stem bit will just pull off when cooked. I pull the skin off n cut it up into small pieces or mash it up. I just use my fingers. Place that on your dehydrator sheet and then the seeds on one and all the stringy middle bits and flesh that's been roughly mashed together on the other trays. I love doing my pumpkin like this and the flavor is fantastic. With all of this into a dry powder when finished has a nice rich pumpkin nutty flavor because of the skin and seeds.
@@rikkim4818 how do you use pumpkin powder? Thank you for replying
@@terristucki7740 Np. U just use it in anything u want to have pumpkin flavour. You can use it in stews, soups, or a nice pumpkin risotto to just name a few, the list is endless tbh. I always say be creative.
@@rikkim4818 me again. I just bought a 14 pound and 19 pound pumpkin. How would you bake these? Did I buy too big? They were only $5 each
just had a brilliant idea...pumpkin butter...mmmmm
Be sure to download the free book on pumpkin powder recipes in our bookstore!
wow that saves so much room!!
Yes it does!
I'm thinking that those colored jars will be great to store the powdered produce because it will let less light in to spoil the goods!
Love pumpkin! Thanks for the preservation information.
Great video 👍! Always terrific
For whatever reason at the end of every video it shows additional videos available which is great. BUT it covers the freeze frame with the address.
Where there is a will, there is a way (and heirs). In the meantime, we had printer, ink, and paper issues. It was so nutty! We replaced the naughty printer, ink and got cases of paper!! Chief Tuckabuckaway is ready to get the book and print it!! We are staying strong in our resolve to get that Book! 😊❤️❤️❤️
We don't have a freeze drier, and I sure like how it turned out over the dehydrated. However, we would use what we have and the dehydrator will work so we may try to do some canned pumpkin puree when we get some on sale. So much lighter to store than canned goods too. Thank you so much for doing all the experimenting and sharing. Looking forward to the Starbucks recipe and all others.
I love your videos! When you say there are so many ways to use pumpkin, I’m at a loss. Pumpkin pie is all I think about. What else could I use it for? I wish you were retired so you could do a video everyday, well of course not Sundays. ❤
The dehydrated pumpkin looks slightly carmelized. Maybe the dehydrator needs to be set at a lower temperature.
I just discovered your videos. Very inspiring!