I have read many of your posts this year and last about pumpkin. As someone who makes many items from scratch (chicken stock, etc.), why do you use canned pumpkin? I cook up a few sugar pumpkins each fall, and freeze the puree for future pies, pancakes… whenever we are craving the taste of fall. It seems easy to do, so I wondered why use canned? I’d love your thoughts.
The short answer. It’s just one of those things that I choose to take the convenience road.
The long answer. I’m just not the purist that I wish to be. In my mind, my ideal food situation would be all real food, all slow food, all organic and all local. But that’s not practical for me right now.
All I can do is my best to eat as healthfully as I can within the constrains of my $80/week budget and my busy life as a mom, author and blogger.
I don’t beat myself up when I can’t do things “perfectly” as I see them in my head. I gave that up a long time ago.
So while I’d love for every single aspect of our food to be made from scratch, it’s just not practical with my current situation in life. So I make the best choices that I can for certain convenience foods…canned pumpkin, on occasion canned beans, frozen vegetables, HCFS free ketchup, no sugar peanut butter, simply fruit jellies and occasionally “regular” jelly with sugar. I’m totally OK with knowing that I’m choosing the best products that I can for my family, as often as I can. And that if I slip off and we have something “unhealthy” every once and awhile, I’m OK with that too.
Back to the pumpkin issue at hand. I’ve made my own pumpkin puree a number of times…and it certainly is easy, as Katie said…but when push comes to shove, when life is happening so fast (despite my feeble attempts to slow it down!), some things have to give. And in this case, it’s canned pumpkin (most of the time!) for me.