PRESERVE THE HARVEST SERIES: HOW TO PRESERVE AND STORE PUMPKIN
Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money. A sane approach to sustainability!
Next up…How to preserve pumpkin
LET’S TALK PUMPKINS
WHEN TO BUY PUMPKINS
Pumpkins begin to show up in earnest the beginning of September and continue on until well into November. If you are planning on preserving your pumpkin this is the best time to buy them when they are plentiful.
WHERE TO BUY PUMPKINS
Pumpkins can be found easily at produce stands, farmer’s markets and grocery stores. Pumpkin patches spring up seemingly out of nowhere as well. Keep in mind that many of the so called patches may actually have their pumpkins shipped in and laid about. It’s great for the kids and carving but not necessarily a place where I might choose my pumpkins for preserving. Where pumpkins are concerned bigger is not always better.
HOW TO CHOOSE THE BEST PUMPKINS
Cinderella pumpkin or sugar pie pumpkins are one of the best for preserving. The skin is thinner and produces more flesh with a drier and sweeter pulp. Large pumpkins may be roasted but be prepared to drain your pumpkin after roasting to prevent the pumpkin puree from being to runny. The texture of the large pumpkins may be more grainy. When buying look for a deep rich color that has a nice shine. The pumpkin should also be firm with a stem that is at least 4 inches long and well dried. A dried stem means the pumpkin has hardened off sufficiently.
STORING PUMPKINS
To store pumpkins for up to 90 days be sure to choose a pumpkin with a stem that is intact and is at least 4 inches long. The stem area is an easy area for bacteria and disease to be introduced into the pumpkin. Don’t ever hold the pumpkin by the stem to prevent damage to the area. It is best to store pumpkins on a board, a piece of cardboard or rack that allows for air to circulate freely. Storing on a concrete surface produces rot much quicker, most likely due to the pressure on the pumpkin. Store in a cool, dry area and turn the pumpkin occasionally to help relieve pressure on the same spot for too long.
HOW TO PRESERVE PUMPKIN
To preserve pumpkin it may be canned, frozen, or made into preserves. When canning pumpkin it is important to note that canning pureed pumpkin is not recommended. The only recommended procedure for canning is cubing the pumpkin and it must be done with a pressure canner. Mashing the pumpkin in any way prevents the proper temperatures from being reached throughout the jar and can lead to spoiling and botulism developing. For this reason I have chosen to freeze my pumpkin instead of canning.
How to Make Fresh Pumpkin Puree
Homemade Pumpkin Pie Spice Recipe
Pumpkin Bundt Cake with Whiskey Butter Sauce
How to Store and Preserve Pumpkin shared with: The Ultimate Linky: Wonderful Wednesday Blog Hop
Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Shari, have you ever made and canned Pumpkin Butter using a pressure canner? I was wondering if it would follow the same guidelines as apple butter for times. Thanks! Sheri
Hi Sheri. In answer to your question I have not canned Pumpkin Butter. It is not recommended to can pumpkin butter or squash which has been mashed or pureed because of the uneven temperatures that can occur when doing so. There is no certainty that all the puree will be brought up to the correct temperature for the necessary amount of time producing ripe conditions for botulism. For this reason I always freeze my pumpkin butter and puree. Hope this helps.
Such great tips!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Shari, great tips! I would like to put some pumpkin puree into the freezer if I can get some good small pumpkins. Definitely wouldn’t want to risk canning puree!
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It is always nice to have some in the freezer and ready to go. It is so much better than the canned I buy in the store.
Thanks for these great tips, we always seem to have trouble with our pumpkins rotting. Would love it if you could share this at Good Morning Mondays at Darling Downs Diaries. Blessings
Things are a bit crazy now, but I have bookmarked your party. Hopefully will get by on Monday to share. Thanks for stopping by and I am glad you enjoyed the post.
Blessings,
Shari
Neat tips you have here! I love me some pumpkin!
Thanks for joining the Link Up this week
Always a pleasure.
I did not know how to make puree with pumpkins, so I found this very useful. Thanks for sharing this information…can’t wait to try it!
Shari,
Wonderful information for this time of year. I love pumpkins and everything made with them. Your recipes for roasted pumpkin seeds and the pumpkin cake sounds truly wonderful.
Blessings and thanks for sharing!
Diane Roark
I love all tings pumpkin & squash!
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Being that I love anything pumpkin spice flavored, I am totally pinning this to try to store and preserve pumpkin to use later here. Thanks so much, Shari!! 🙂
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