Put all ingredients into a large zip -
closer freezer bag.
I also like to use my vacuum sealer to seal the frozen rhubarb to guard against freezer burn, however a heavy duty zip -
close freezer bag also works well.
Spoon the pureed pumpkin into freezer containers, zip -
close freezer bags, ** or wide - mouth 1 - pint canning jars, leaving about 1 / 2 - inch headspace.
Not exact matches
OR, if you're wanting to stash these away in the
freezer, I recommend wrapping 2 - 3 muffins (about a serving size) in wax paper, taping the package
closed, and placing in a gallon
freezer bag that you've labeled.
Put the
closed bag in your
freezer.