…I may have bitten off more than I can chew.
After a couple articles showed up Monday advocating cooking your (used) jack o'lantern to make puree as an exercise in frugality, I bought one of these Tuesday out of sheer indignation.
That is a Fairytale Pumpkin. I always want to get one every fall, just because they're pretty. But this year, thanks to my gardening endeavours I found out 1) Fairytale Pumpkins are really French heirlooms named Musque de Provence, and 2) they're famous for being good eating pumpkins. The barriers to splurging on fancy pumpkins were shattered, and I bought one to roast for puree.
Anxious to get the most value for my $10, I bought the biggest one I could find. My pumpkin weighs 25.8 pounds.
Curious, I measured my pumpkin, to estimate how much puree it would give me. The pumpkin itself is a rough ellipsoid, and the interior (based on pictures of what one looks like cut) is supposed to be a rough sphere with a radius of about half that of the whole pumpkin.
Mine was 16 inches both ways across, and 8 inches tall, so I plugged 8, 8, and 4 into the ellipsoid volume equation:
Ve = 4/3(8*8*4)π = 341.33π
and 4 into the sphere volume equation:
Vs = 4/3(4^3)π = 85.33π
and then I subtracted the two:
Ve – Vs = Vf = 256π = 804.25 cubic inches
804.25 cubic inches converts to 13.93 quarts of pumpkin puree.
Given that my initial measurements were very rough estimates, the irregular and heavily grooved exterior of the pumpkin, that the shapes are not really perfect ellipsoids or spheres, and that some of the volume difference will necessarily be rind, I've rounded this down to 10 quarts.
Still. 10 quarts is:
- 2.5 gallons of puree
- 22.85 cans of store pumpkin (@ 1 3/4 cups per can)
- enough puree to make two batches of pumpkin bread every week from now till Christmas (12 weeks), plus a couple pies.
- all that bread and pie would require eight and a half dozen (102) eggs.
Come Friday, we'll see just how much puree we do get. And my sister laughed at me on Twitter, for saying I wanted to weigh my pumpkin “for Science!”
Flycat is going to loan me her pressure canner, so if roasted cubed pumpkin, or Three Sisters Soup are hits, I'll be able to can some cubed pumpkin as well as freezing puree. I'll roast half the pumpkin for puree to start – to be honest, I don't think I could fit the whole pumpkin in my oven, even in slices.