How to properly freeze a pumpkin at home for the winter
Often, housewives have a problem of how to freeze a pumpkin for the winter at home. If you doubt whether it is possible to freeze a pumpkin, you should take into account the advice of experienced gardeners. Harvesting and freezing pumpkin for the winter is, of course, possible and necessary, the main thing is to do it according to the recommendations of experienced craftsmen.
general information
Pumpkin is a fruit that can be perfectly preserved without spoiling for up to 20 months. To do this, it is enough to correctly fold the crop after harvesting for the winter in the cellar. But only if the vegetable is stored in perfect condition. If the peel has cracks, scratches, or a petiole missing, the pumpkin will never last long. This also applies to those varieties that are not intended for long-term storage.
Another problem with keeping pumpkin at home is that the vegetable often reaches a lot of weight and volume. A large fruit is difficult to use at a time, and after lying in the refrigerator in a cut form, it quickly loses its valuable properties.
In such cases, a problem arises - how to save the pumpkin for the winter? The best modern way is to freeze. Many believe that after freezing, the fruit will lose most of the vitamins, especially carotene, which is so rich.
There are also housewives who are sure that after storage in the freezer, the pulp becomes tasteless, almost inedible.
There are several simple solutions with a simple algorithm of actions. To understand how to freeze a pumpkin, it is important to determine in advance how this semi-finished product will be used in the future:
- for children or filling for pies, a frozen blank in the form of mashed potatoes is suitable;
- for side dishes - freezing blanched pieces of pulp;
- for pancakes and casseroles - grated;
- the most versatile way is to freeze it raw in cubes.
Let's consider each option in more detail.
DIY freezing process
To carry out harvesting for the winter you will need:
- cutting board;
- sharp knife;
- plastic containers for mashed potatoes (special containers, cans for dairy products or ordinary plastic cups);
- plastic bags (regular or with a slider).
When everything you need is at hand, you need to process the vegetable before determining it for long-term storage.
Preparation of raw materials
In order for the frozen pumpkin to be better preserved at home in winter, you need to choose ripe fruits of an oblong oval shape of nutmeg varieties with a bright orange juicy pulp.Selected specimens should be washed under running water, blotted with a napkin and left to lie down until completely dry, then peeled from the hard peel.
The most convenient way to clean is to cut off the tops, put the vegetable on the table horizontally and peel it off with a sharp knife. The pumpkin, cut into two parts, is thoroughly cleaned of seeds and inedible core.
It is recommended to chop the pulp into large pieces and dry it in the oven, making the mass sweeter, tastier and less watery, which will significantly save space in the freezer. The seeds can not be thrown away, but also dried in the oven. You will get a tasty and healthy treat.
Freeze as puree
The vegetable is cut into medium-sized pieces. The rind is not cut off. Spread on a baking sheet and put in a preheated oven. Bake on low heat for about an hour. Readiness is checked by piercing the pieces with a fork. If the pulp is baked well, it becomes soft.
The baked vegetable peels off easily. The fruit is peeled and whipped in a blender until the consistency of a thick, homogeneous puree. They are laid out in portions in a previously prepared container, covered with cling film (if there are no lids) and sent to freeze in the chamber.
This method is useful for those with small children. Using this method, pumpkin is usually frozen for baby food and even for preparing the first complementary food, combining the product with other vegetable mixtures.
Freezing after blanching
This method will optimally preserve the pumpkin flavor and all the nutritional benefits. When using the method, the vegetable does not need to be peeled. Selected specimens are cut into pieces, then blanched in boiling water for 3 to 4 minutes. Then they are immersed in very cold water for about the same time. For convenience, these manipulations can be performed by folding the raw materials in a colander. The main thing is to let the water drain out after blanching.
Then the semi-finished product is laid out on a tray so that the individual parts do not touch each other, otherwise they may stick together, and the pumpkin is left in the freezer. You can simply put cellophane on the bottom of the freezer compartment and put the pieces there. After freezing, they are carefully packed in portions in bags and the pumpkin is sent back to the freezer for storage for the winter.
Freezing after grating
The vegetable is cut into medium-sized pieces, which are then grated on a coarse or medium grater. The prepared mass is laid out in bags with a spoon, leaving a small amount of air. The bags are lightly squeezed to make them flatter and placed in the freezer.
Pumpkin frozen in this way is usually used for casseroles, soups, as a filling for pumpkin pie, and even jelly is cooked.
Freeze in pieces
How to properly freeze sliced pumpkin? It is necessary to cut the fruit into bars and cubes - their size depends on which dish the semi-finished product is intended for:
- if it is supposed to use the blank for the filling when baking, cut into smaller pieces;
- if the pumpkin is intended for boiling - in larger parts.
It should be borne in mind that the sliced pieces of pumpkin that are supposed to be stored together should be approximately the same size. Then they are laid out on any kitchen surface and allowed to dry out a little from excess moisture. Pre-frozen in the same way as blanched pumpkin. Then they are packaged in single portions.
The bags are lightly pressed flat and folded into the freezer. This method is perfect for preparing various milk porridges - rice, millet and even semolina.
Housewives tips
Frozen pumpkin should not be defrosted before cooking. It is enough to add the required portion to the prepared dish.This will help to minimize the loss of valuable substances that the vegetable contains and to preserve the taste.
It is recommended that when storing pumpkin in the freezer, write the date of the freeze on each bag with frozen food. This way you will know when the workpieces are about to expire. You can sign that this is a pumpkin, so as not to be confused with frozen carrots - in the form of semi-finished products, these vegetables are very similar.
Conclusion
Freezing a pumpkin is a great storage option if there is no basement available. This will help diversify the menu, making the diet more useful in the winter, when the body is experiencing an acute lack of vitamins. Pumpkin pulp is actively used in cosmetology: on its basis, various masks are made to rejuvenate the skin of the face. It is worth stocking up on such a valuable product for future use, using the secrets of how to properly store pumpkin for the winter.
