I made apple butter for my family last Thanksgiving, and it was a big hit, especially with my niece. So, I decided to make it again this year. I canned it properly this time, and added labels.
I also bought a pie pumpkin from Conway Locally Grown last week. We have a ton growing in our garden, but they haven’t ripened yet, and I wanted to see what they would be like. It turns out that one pie pumpkin, which is quite a bit smaller than a carving pumpkin, makes one pie, two and a half quarts of pumpkin butter, and another pint of pureed pumpkin (for another pie).
We have at least three “large” pie pumpkins in the garden, and several smaller ones. Oh, my, we are going to have our hands full!