Here is how I prep and keep the pumpkin ready to go for future use!
Step 1: Separate your pumpkin pulp and seeds.
Step 2: Using your blender, puree the pulp.
Step 3: Freeze your puree into small containers. I used candy molds and ice cube trays!
Step 4: After your puree is frozen, remove and place into air tight containers to prevent freezer burn and other smells and foods from permeating your doggo treats! I used the food saver to vacuum-seal the pumpkin into smaller portions so I could store a majority in the deep freezer.
Note: To remove my puree, I quickly ran the candy molds under hot water. For the ice cube tray, I placed in a small amount of warm water to help the puree slip out!
We were gifted some pears from a neighbor, so we racked our brains to try and figure out the best way to process them. Google led me to an article that said to put your pairs in boiling water for 15 – 30 seconds, then place in an ice bath. The skins would simply come off with rubbing!
We tried this and….. yeah No. Didn’t work at all. I tried a few says later, hoping the pears just weren’t ripe enough. Still didn’t work. So, we broke out the Pampered Chef Apple Corer. Peeling the pears was a cinch after that!
12 medium sized pears – peeled, cored and sliced
1 cup allulose
3 tablespoons lemon juice
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 cup water
Add all ingredients to the instant pot.
Cook on high pressure for 30 minutes.
When done, quick release the pressure. Open lid when safe.
Bring the mixture to a boil, reduce and simmer for 20 minutes.
Using an immersion blender, blend the mixture until smooth.
Simmer the sauce for another 20 minutes or until the mix is thick and when pushed with a spoon the mixture keeps the ripple from the spoon without filling back in.
Enjoy! I served mine on SOLA Bread – with only 4 net carbs, I can occasionally enjoy!
When life hands you lemons, add vodka and make lemon extract!
Lemon extract is SUPER simple! All you need is a clean container, lemon zest, and vodka. For extraction, be sure to use at least 35%, or 70 proof alcohol. I usually go the the liquor store and buy the cheapest vodka.
Hubs was awesome and “volunteered” to zest the lemons for me. Lemon extract only calls for 2-3 lemons on zest per 1/2 cup of vodka. I added the zest to a mason jar, and poured in my vodka. My little mason jar is holding 1 cup of vodka, and zest from 5 lemons.
Lemon extract takes about 4-8 weeks, be sure to store in a dark place, and shake daily!