Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Canned Pumpkin
Dice pumpkin and add to a pot with enough water so the pumpkin is just covered. Add wine vinegar, sugar, salt, cinnamon, cloves and ginger, which has been cut into very thin strips.
Cook slowly, bringing to a boil, for about 6-8 minutes. Move into jars and seal jars completely. Place in the refrigerator for up to 3 to 4 weeks. This canned pumpkin is particularly delicious served with a hearty roast.
■Tip: To preserve for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 198 g | (132 %) | ||
| Sugar added | 175 g | (700 %) | ||
| Roughage | 10.9 g | (36 %) |
Healthy, because
The pumpkin is a beauty food, because it contains vitamin A and silicic acid, which give us healthy skin and strong nails. It also contains B vitamins, potassium, copper and manganese with many different functions in the body. For example, potassium regulates the water balance.
Even smarter
You can store the preserved pumpkin in the refrigerator for 3-4 weeks. The vegetables taste particularly delicious with hearty dishes. Try the canned pumpkin with crispy potato rösti
, by the way, just about any kind of pumpkin is suitable for canning. The fastest way is with Hokkaido, because you don't have to peel it. If you use a Halloween pumpkin you should remove the skin, because it is very hard.