I have always used jack-o-lantern pumpkins for puree. It is paler and more watery, so I put the puree into a large pan and slowly cooked the liquid out of it for thicker consistency and, I think, some deeper color. I freeze some and also put some of the hot puree into a canning jar and let them seal while cooling. These I store in the fridge for use in the next couple of months. Do you see any problem with this method or any way to improve it?

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