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The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!

 
Anonymous Coward (OP)
User ID: 824468
United States
11/23/2009 04:00 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
This sounds delicious, thank you!

I'm definitely going to be eating these up.

Since you've got all that pumpkin, I'll offer a couple recipes.....that you probably already have.

Pumpkin Bars
INGREDIENTS

* 2 cups all-purpose flour
* 2 cups white sugar
* 1 cup vegetable oil
* 1 cup chopped walnuts
* 2 teaspoons baking powder
* 2 teaspoons salt
* 2 teaspoons ground cinnamon
* 4 eggs
* 2 cups canned pumpkin
* 2 teaspoons baking soda



DIRECTIONS

1. Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
2. Mix all ingredients until well blended.
3. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

This makes a very pretty roll:
LIBBY'S® Pumpkin Roll


Directions


Ingredients

* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
 Quoting: Nine's
Anonymous Coward
User ID: 320717
United States
11/23/2009 08:12 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Now, I don't have that many canned goods for my survival/hard times pantry, so this year I thought I'd stock up on a couple of canned foods on seasonal sales.

I found a lot of canned pumpkin sales this week, $1.37 per 15 oz can of Libby's canned Pumpkin at Wal-mart and $1.99 per 15 oz can of organic canned pumpkin at my co-op.

I bought two cases of the organic canned pumpkin.

Why 2 cases of canned pumpkin, you may ask?

Pumpkin is an anti-oxidant packed fruit with anti-aging and disease fighting benefits. It contains alpha-carotenes, beta-carotenes, vitamins E & C, pantothenic acid, fiber, potassium & magnesium. [link to food-facts.suite101.com]

Canned pumpkin recipes are also incredibly easy and fast.

After trying these easy, super nutritious recipes, I think that canned pumpkin is a definite win to stock a couple of cases for my survival/hard times pantry.

I also picked up a case of whole berry cranberry sauce. That stuff is really good mixed in plain yogurt with orange juice and it's another great anti-oxidant-packed fruit that comes inexpensively canned on sale this time of the year. I don't like sweet jams and preserves, so cranberry sauce is a great low-cost health food for my hard times pantry.
_____________________

Pumpkin Soup with Smoked Paprika Recipe

* 1 15 oz can pumpkin puree
* 1 small red onion, minced**
* 1 garlic clove, minced**
* 1 tsp smoked paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1-1/3 cup chicken broth
* 3/4 cup milk
* Salt and freshly ground pepper to taste

Combine all ingredients and bring to a boil, simmer briefly and then serve hot.

** I actually kept out the onion and garlic until it was done cooking and cooled slightly, because I like to eat raw onions and garlic for health reasons, and this worked great in this soup. The soup was definitely not too strong for raw garlic, and my husband happily had 2 cups of it, even though he'd never tasted a pumpkin soup before.

Thai-spiced Pumpkin Coconut Soup Recipe

2 15 oz cans pumpkin puree
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Combine all ingredients and bring to a boil, simmer for a few minutes and then serve hot. Chicken broth may be used to thin, if too thick.
 Quoting: Anonymous Coward 824468

My survival organic canned pumpkin from Whole Foods is about to go into a cheesecake.
Anonymous Coward (OP)
User ID: 824468
United States
11/23/2009 08:48 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
My survival organic canned pumpkin from Whole Foods is about to go into a cheesecake.
 Quoting: Anonymous Coward 320717


lol It's great stuff. I'm in hf with pumpkin now.

There's no longer a clear line between my survival food & stuff I buy a years' supply of by the case.

Especially seasonal foods when they are on sale.
Chef George
User ID: 825201
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11/23/2009 09:10 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Try this with pumpkin or any other squash

Chop about 2 cups of onions and saute them in a little veggie oil until they soften a little.

Add either chopped pumpkin or 2 cans of pumpkin puree'
Add i large can of unsalted chicken broth and 1 quart of apple cider.
Cook at simmer for 15 minutes

Use stick blender to puree' the mixture and season with salt/pepper to taste and add a pinch of cinnamon.

Once in your bowl, top with a spoonful of either sweet or savory.

Use sour cream or whipped cream
Anonymous Coward
User ID: 825220
United States
11/23/2009 09:15 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
most times when I eat libbys canned pumpkin I feel grit or sand in my teeth any one else encounter this?
Anonymous Coward
User ID: 825099
United Kingdom
11/23/2009 09:18 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
When my grandmother died recently we found cans, sugar, packets of food going back to WW2. (A real prepper, lol). Most of it was perfectly edible - we're still here so far, lol - although the tea and coffee were a bit lifeless.
Menace2U
User ID: 822292
United States
11/23/2009 09:42 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Stocking up is always a good idea...but that will eventually run out...better to research what the native americans used for carbs and meat in your area, and practice gathering, refining, and cooking that product.
htp,nli
User ID: 686272
United States
11/24/2009 05:40 PM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Bought a case of pumpkin filling , and a package of smoked paprika today. Promptly made the first of the two soup recipes given. Just had a bowl. Nummy. Got the ingredients for the second soup, as well, and will probably make it for Thanksgiving.

Found the smoked paprika in the Mexican food section, in a little bag, for $.16.
The Professor
User ID: 660063
United States
11/30/2009 03:59 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Just be careful of your survival food dollars if your funds are limited. In a survival situation calories are the most important consideration. The 15 ounce can of pumpkin you paid $1.99 for has a total of 140 calories (3.5 servings x 40 calories per serving). For the same $1.99 you can get a 48 fl. oz. bottle of cooking oil which has a total of 11,520 calories (120 calories per serving x 96 servings).

Additionally, your can of pumpkin has a total of only 7 grams of protein (3.5 servings x 2 grams per serving). However for less than $2.00 you can get two cans of Food Lion brand tuna which has a total of 52 grams of protein (each can has 2 servings x 13 grams per serving). Additionally, if you get the tuna packed in oil, two cans will give you a total of 280 calories.

In a survival situation, I would be much more concerned with calories and protein than anti-oxidants, so lets do some math:

Two cans of your pumpkin would cost around $4.00 for which you get 140 calories and 14 grams of protein. For the same $4.00 you can get one bottle of oil and two cans of tuna (in oil) which gives you a total of 11,800 calories and 52 grams of protein; or four cans of tuna having 560 calories and 104 grams of protein.

I think you can do better with your money.

I don't mean to sound like a wise-ass, but I consider myself to be a true survivalists able to live completely off the land, and I cannot overemphasize the importance of calories and, to a lesser extent, protein. With all due respect, I suggest you learn a little more about survival foods. When TSHTF you will be glad you did.


I don't think you're a wise-ass, I just don't agree w/you.

I think you're taking my post out of context and assuming I don't have enough protein and calories already.

I'm not that fond of tuna as a survival food. It's much better to have nuts, canned sardines, mackerel, salmon and canned clams than rely on tuna. I wouldn't eat tuna more than once a week on account of the mercury load.

I wouldn't want to have lasting health problems on account of having to live off my survival food for a month.

And LOL @ the thought of living more than a couple of days eating canned tuna and oil exclusively.
 Quoting: Anonymous Coward 824468


If you have sufficient food stored for survival, and you have money to spare, you obviously have no problem. I simply said that canned pumpkin was not a wise choice if funds were limited. Additionally, I never suggested a diet consisting solely of tuna and oil (yuck and WTF) but rather a diet where the primary considerations were calories and protein, not anti-aging properties. When calories and protein are considered and funds are limited, canned pumpkin is clearly not a good choice. There are many other good tasting foods that are both cheaper and better for you. In my opinion, there are literally hundreds of better selections for survival foods.

I apparently misread what you said. When you talked about your "survival Pantry" I assumed you were talking about those basic things which you need to stay alive when TSHTF. I think we misread each other.

You have the last word.
Enjoy your pumpkin.
Anonymous Coward
User ID: 29133586
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12/05/2012 09:08 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
most times when I eat libbys canned pumpkin I feel grit or sand in my teeth any one else encounter this?
 Quoting: Anonymous Coward 825220


I'm having that problem now and I'm VERY sensitive to the grit! Very annoying in that regard.
Anonymous Coward
User ID: 29135094
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12/05/2012 09:40 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
canned pumpkin would be one of the last things i would buy
simply because fresh pumpkin keeps for a very long time
with very few storage considerations.

also pumpkins are one of your best survival crops
stalks,seeds and the meat are all tasty and edible
Bowyn Aerrow

User ID: 28433574
United States
12/05/2012 10:11 AM

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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
As someone pointed out, protein and calories are going to be major important in any post TSHTF scenario. You are going to need energy in order to set about changing your life to suit the new order of things whatever may happen, you are going to be doing a lot of work, hard, labor intensive type work. Be it building that 15' high wall to keep the zombies out, or be it hand digging your yard into a garden... all of this is going to require energy and muscle which you most likely do not already have.

Working your muscles (building them) without protein is one of the worst things you can do to your body. The muscles will steal protein from secondary organs like liver, bladder, spleen, lungs.


Another thing you have going on here is you are relying on tin cans. tin cans are fine, but the down side is that they are one time use only. You open a tin and empty the contents, its not like you can can more pumpkin.

I strongly suggest you learn how to pressure can and water bath can various foods in glass jars. Canning pumpkin is real easy, making pumpkin puree is super easy.

Glass is better than tin cans. Glass is inert, meaning that the acids of foods is not going to leech material from the container into the food. tin cans have plastic sprayed in liner which is etched by food acids and leaches toxins into the food over time. Once the plastic is eaten through, then the metal starts to corrode, eventually the can is compromised. Glass doesn't etch and get eaten away.

You can seriously taste a distinct difference between glass canned foods and tin canned foods.
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AlkaliDesert

User ID: 14239828
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12/05/2012 10:28 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
That smoked paprika sounds like it would be very tasty on roasted pumpkin/squash seeds - another of my favorite foods. I always roast the seeds right along with the squash, separate pan, various seasonings. Chomp, chomp.
 Quoting: htp,nli 686272


OMG it didn't occur to me to put them in the oven with the roasting squash. I always saved them but never roasted them, eventually throwing them away.

Thanks for the idea.
 Quoting: Anonymous Coward 824468


I save them in the freezer until I have enough to be worth it. No difference in the final product.

But roasting them along with the squash makes sense, too.
Anonymous Coward
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01/05/2013 08:50 PM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
most times when I eat libbys canned pumpkin I feel grit or sand in my teeth any one else encounter this?
 Quoting: Anonymous Coward 825220


most times when I eat libbys canned pumpkin I feel grit or sand in my teeth any one else encounter this?
 Quoting: Anonymous Coward 825220
Anonymous Coward
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01/05/2013 08:53 PM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
most times when I eat libbys canned pumpkin I feel grit or sand in my teeth any one else encounter this?
 Quoting: Anonymous Coward 825220
Don'tBeAfraid

User ID: 1110734
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01/05/2013 08:57 PM

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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Actually pumpkins and squash were both Native American foods because the amount produced was so prolific. Of course, not all tribes grew them. It depended upon area.

Here's a video from someone I admire who's a prepper, and discusses pumpkin use. It has a role.



Last Edited by Don'tBeAfraid on 01/05/2013 08:59 PM
Anonymous Coward
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01/05/2013 09:11 PM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
My tip:

I love to have dukes mayo with my tuna, but if power goes out or the grid, how long will a bottle last? if opened>

Not long. I was up at dollar store; and they have these tiny little bottles of Dukes that you could store up. I think I am going to get a few. They dont get bad unless you open them.
Anonymous Coward
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01/06/2013 01:02 AM
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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Has anyone else had a problem with keeping canned pumpkin long term? I have had cans of it pop open andduh.
 Quoting: Anonymous Coward 645848


I had a lot of pumpkins this year. After staring at it for several hours I decided to dry it.

I trimmed it, and sliced it very thin...1/4 inch or so...no biggy. Then I used a steamer that has a dipping pan with a thousand holes in it for draining. I filled it half full of the raw, sliced pumpkin and lowered it into the pot of boiling water that had salt and lemon juice in it.

I moved it up and down and only blanched it...it was still a bit raw. Then I lifted it out and poured out the hot pieces onto a cookie sheet. Then I placed the hot pieces on the racks of my round dryer that stacks about ten high.

I dried them for about a day and did not use the high heat. Just about the middle heat. So they do not cook brown and stay nice and fresh looking. Then I rotated the trays a bit and let them go for another day on low heat.

Then I dumped them all into a big six inch full pan. From there it was into the giant wide-mouth fruit jars and then vacuumed the jars to remove the air with the machine you all know about. Pack them tight. Store in the box the jars came in.

After one batch I stopped and prepared a batch from the dried. I soaked them in a glass Pyrex...largest...then simmered them in the microwave till done. I drained off the water and mixed with a fork till it was creamy. It was good! I do the same thing with my squashes.

You can use the special bags to vac a bunch to save room.
Don'tBeAfraid

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01/06/2013 01:15 AM

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Re: The Survivalist: Canned Pumpkin for My Survival/Hard Times Pantry!
Watch those videos I included. He recommends not cutting the stem too short, keeping the pumpkins whole in a cool dry place, probably what the First People too, then using them up as you notice issues which preservation. He's getting around six months storage or more this way. Canning is supposed to be difficult due to the thickness of the flesh, and dehydrating will also have the same issue too.