Serious Eats: Talk

Posted by WickedGoodDinner, November 15, 2009

I have about 20 pounds of sugar pumpkins I'm going to cook this week. I'll use some for the Thanksgiving pie, but want to store the rest of it.

Do you recommend freezing or canning? I want to keep the texture/flavor as true as possible. I won't be using it again until April.

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