In a message dated 9/6/99 7:21:14 AM Central Daylight Time,
[log in to unmask] writes:
> Hi TechNet's english division,
> besides technicalities, one has to do something else. Making pumpkin
> marmelade for instance. Now, my granma was from Great Bretagne, but she
took
> an English topsecret with herself to heaven many years ago. I have now a
> number of true english pumpkins about 5-10kilos each, just become yellowish
> on outside. I'm sure that there is a net member in
> Llongsharanwynllongintairahishire or what genuin pumkin districts may be
> called, and that this member has a still living granma who knows this: For
> how long a time do you store the pumkin in a dark and cool room before you
> kill it and make marmelad? Someone said no time at all, some other that you
> have to wait to february next year! This is a top secret issue, I know, the
> english parliament may interfere. Can you tell me, please, my pumpkins are
> not worth being massacred in a non-english way.
> Best regards
> Ingemar
>
Hello Ingemar!
I see there is someone else on this list that appreciates the gastronomic
things in life. I sent my dogpile pooch out this morning, and he fetched a
couple of things for you. It appears that the innkeeper at the Caribou Lodge
Bed and Breakfast in Halifax, Nova Scotia has a mom that made a similarly
scrumptous pumpkin concoction as your granny did. He was gratious enough to
share the recipie on the WEB. Following that, there's a FAQ sheet from North
Carolina State University about how one goes about storing pumpkins, gourds
and other cucurbit fruits.
Bon' Apetite' !
-Steve Gregory-
***************************************************************************
Caribou Lodge B&B
Halifax, Nova Scotia
Heritage Recipe - Pumpkin Preserves
This is a recipe my mother always made in the fall after Halloween. It
resembles marmalade both in texture and taste and serves as a wonderful glaze
for ham as well as a delightful topping for ice-cream.
Ingredients
desired cups of pumpkin
sugar (1 cup to 2 cups pumpkin)
2 to 3 oranges
1 to 2 lemons
1 dozen or so cloves, whole
Cube meat of pumpkin. Measure out one cup of sugar to every two cups of
pumpkin and layer in roasting pan, along with slices (small) of oranges and
lemons; allow to sit over night. Place over medium heat and add cloves; allow
to cook stirring frequently until pumpkin is transparent; a couple of hours.
Fill mason jars, seal and keep refrigerated until used.
******************************************************************************
*********
Pumpkin and Winter Squash - Post Harvest Rots
By Charles Averre and Jonathan Schultheis North Carolina State University
Pumpkins, gourds and other cucurbit fruits with 'hard skins' and firm starchy
rinds may rot while still on the vine, after harvest, and in storage. In
North Carolina these rots are typically caused by fungi such as Fusarium,
Alternia, Pythium and the anthracnose, Colletotrichum, and gummy stem blight,
Mycosphaerella fungi. On occasion, other fungi and soft rot bacteria may
cause rots, especially during hot, wet weather. Infection of fruit usually
starts in injuries on young or mature fruit. In the fall, growers often
inquire about methods to control these rots. The following suggestions and
comments come to mind to minimize rots.
1. Maintain a good fungicide and insecticide spray program during the growing
season to manage foliar diseases and insect problems.
2. Avoid blossom-end rot of fruit by fertilizing and liming fields according
to recommendations from soil test reports.
3. Do not injure fruit while on the vine.
4. Harvest the fruit when it is mature and the rind is hard but before night
temperatures are below 40 degrees F and well before frost or a hard freeze.
5. Harvest fruit when it is dry. Do not handle wet fruit.
6. Harvest fruit by cutting the peduncle, (leave 3-4 inches) with pruning
shears or loppers.
7. Harvest, handle and store fruit carefully to avoid injuries.
8. Discard all fruit that is immature, injured or has rots or blemishes.
These fruit should not be harvested or stored.
9. Do not pick up freshly harvested fruit by the stem since many will
separate from the stem.
10. Do not stack fruit higher than 3 feet.
11. Do not permit harvested or stored fruit to get wet.
12. Usually these fruit are not washed, but if washing is necessary, be sure
the water is chlorinated (at least 50 ppm).
13. For better keeping, some growers cure pumpkins for 10 to 20 days at 80-85
degrees F with good ventilation.
14 Harvested fruit should be stored with good ventilation at temperatures
from 50 to 55 degrees and relative humidity between 50 to 75%. Refrigeration
temperatures (35-40 F) may cause chilling injury and shorten shelf life. High
temperature storage will result in excessive loss of weight, color and
culinary qualities. High humidities may promote rots.
15. Storage life without significant loss in quality is typically two or
three months.
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