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Pumpkin pies spice up food science class
To get pumpkin pie, you must have a pumpkin. We got a pumpkin from Steve George of Cedar Springs, and another from the "Pumpkin Patch" at Lucy Hilton Maddox Memorial Library. Once we obtained our pumpkins, we headed out to the canning plant where our work began. The first and most important thing we did was wash our hands. This step is vital in preventing contamination of the pumpkin. Next, we cut the pumpkin up into small pieces and scraped all the seeds out of the inside. We also peeled the thin layer of skin off the outside. After this was done, we cooked the pumpkin in water to make it soft. We then mashed up the cooked pumpkin. After the pumpkin is mashed up, you can freeze it, can it or put it in a pie. We chose to put it in a pie. So we took the mashed up pumpkin to the kitchen, where it was cooked, along with other ingredients, as pie. When the pie was finally finished, we ate it. It was really good. Mr. Harris brought ice cream and coolwhip to go with the pie. Our pie tasted very good, and partly because we knew we had taken part in making it. Had we not put the pumpkin in pie, we would have canned it. This canning procedure is very simple. First, you must wash the cans. Then, you would blanch the pumpkins for three to five minutes. When you place the pumpkin in the can, you must leave 1 inch of head space at the top of the can to allow the content to contract and expand. After it has been placed in the can, you must exhaust it at 160 degrees and cook it.
I would like to thank Mr. Harris for his efforts in making this class activity successful. I would also like to thank any other adults who helped in this project. Our class really enjoyed it and it was a lot of fun.
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