babysteps
Veteran Member
It's been quite a few years since I grew pie pumpkins. We ended up with about 3 dozen this year.
Hubby cut them all off the vine about 2 weeks ago. Apparently a few of them weren't *quite* ripe - as I started cutting them up today for canning I've found one or two which are greenish inside. I'm assuming there will be a few more as I go through the pile.
I'm hoping to get them all canned up this weekend. How much of an issue is the greenish bit going to be? I did some general googling and all I'm getting is "green pumpkin isn't as sweet" which I'm thinking won't matter too much in bread, but might in pie?
Thoughts?
Hubby cut them all off the vine about 2 weeks ago. Apparently a few of them weren't *quite* ripe - as I started cutting them up today for canning I've found one or two which are greenish inside. I'm assuming there will be a few more as I go through the pile.
I'm hoping to get them all canned up this weekend. How much of an issue is the greenish bit going to be? I did some general googling and all I'm getting is "green pumpkin isn't as sweet" which I'm thinking won't matter too much in bread, but might in pie?
Thoughts?