Is it possible to freeze pumpkin in the freezer? Affordable ways to store home-grown pumpkin. Preparation of the main ingredient
Several ways to freeze pumpkin for the winter
Pumpkin is one of those large fruit crops that you cannot eat in one sitting, even if everyone in the family, without exception, is a fan of porridges, casseroles and other dishes made from this product. An easy way to dispose of leftover pumpkin is to freeze it. With the right approach, you will receive a healthy, fresh product that is always ready for quick consumption.
About the benefits of pumpkin
Pumpkin is a large and colorful vegetable that many associate with fertility and the autumn harvest. Growing it on the plot is as easy as shelling pears, but later the question often arises: what to do with it? The main thing is to understand that pumpkin is very healthy and it’s definitely worth eating. Grown in our own garden, which means 100% environmentally friendly, it contains a variety of vitamins - A, C, D, E, B vitamins, the rare vitamin T, which helps digest food and fights obesity, vitamin K, which is responsible for health blood and bone tissue, and is simply absent in other vegetables. It contains microelements, sugars, carotene and pectins. So pumpkin will strengthen your immune system, give you vigor, fight cholesterol, and regulate your metabolism.
Pumpkin pulp contains a complex of essential vitamins, in particular A, C, D, E, B, T
You can consume it in the form of juices and jams, porridges and casseroles, pies and pancakes, pureed soups and much more. It all depends only on your imagination. For some cooking methods, only fresh pumpkin will do, but for most, frozen pumpkin will do. The beneficial properties of the vegetable are preserved when frozen and baked, so such a semi-finished product is in no way inferior to a fresh product, but will significantly save time and facilitate the cooking process.
Freezing methods
As a puree
This method will take a little longer than others, but it's worth the effort. First, you will get rid of the snowiness and wateriness of the pumpkin by pre-baking it. Secondly, such a frozen semi-finished product without additional processing will allow you to prepare puree soup, casserole, porridge or pie in a matter of minutes. You simply take out the finished puree and add it to the desired dish. Thirdly, puree is much more compact compared to pieces, which means it will take up much less space in the freezer.
Pumpkin has a thick and tough skin, so have a large knife ready and cutting board.
Cooking method:
Pumpkin puree retains its beneficial properties when frozen
Choose the size of the mold depending on the dishes you plan to cook later. Ideally, the form should be portioned. For example, a 200 ml container is enough to make one pumpkin muffin.
Important: do not forget that when frozen, the puree expands, so leave a little free space and do not stuff the puree tightly under the lid.
Options for preparing pumpkin for puree:
- cleaned in the oven. Carefully remove the peel, cut the pulp into 3x3 cm cubes. Place them in one layer on a baking sheet and place in an oven preheated to 140° for 1 hour. Check the pumpkin for softness (it should be well kneaded with a fork), if necessary, keep in the oven for some more time;
- unpeeled in the oven. Cut the unpeeled pumpkin into 3 cm thick slices. Place on a baking sheet lined with parchment paper or foil in a single layer. Bake in hot oven until the pulp softens (about 1 hour). Cool the pumpkin and peel off the skin; it should easily separate from the pulp;
- in the microwave. Peel and cut the pumpkin into slices. Place in a microwave safe bowl and add some water. Microwave at maximum power for 10-15 minutes. Repeat the procedure several times until the pumpkin is soft;
- boiled. Peel the pumpkin, cut into cubes, place in boiled water and boil until soft. The finished pumpkin should be easily pierced with a fork;
- for a couple. Place the peeled pumpkin, cut into small cubes, in a steam basket and place in a steamer with boiling water for 30-40 minutes. You can use a pressure cooker or a multicooker with a steam function.
Pumpkin frozen in the form of puree will be a convenient and healthy option for baby feeding. Keep in mind that the baked product has a concentrated taste and consistency, so when feeding a child (especially an infant), it is preferable to use boiled or steamed raw materials.
Making pumpkin puree (gallery)
Place the chopped pumpkin on a baking sheet and place in the preheated oven.
Place in a container to freeze
Make a puree
Bake until soft
Cut into cubes
Cut the pumpkin, remove seeds and peel
Raw pieces
Pumpkin puree is not suitable for all dishes. If you need pumpkin cubes or pieces, freeze them without pre-cooking them.
Pieces frozen this way will not stick together.
In grated form
To make pumpkin pancakes and pies, you will need grated pumpkin. Grate the peeled vegetable on a medium or coarse grater, place it in a bag, release the air from it, close it tightly and put it in the freezer.
Frozen grated pumpkin is suitable for making pancakes
Healthy! When freezing vegetables, label the storage container with the date of freezing and the name of the product. Indicate the purpose (for soup, for baking, etc.).
Frozen pumpkin puree (video)
Most winter varieties of pumpkin are safely stored until spring. But when you open a fruit weighing 5 kilograms, you won’t be able to eat it quickly. Then freezing tips will come to the rescue. Prepared semi-finished products will retain the vitamins and freshness of the healthy vegetable and will come in handy when preparing various dishes.
Pumpkin - healthy and delicious product. It impresses with the variety of shapes, sizes and colors of the fruit. Thanks to your beneficial properties, it can be used by children as a first complementary food, pregnant women, the elderly and people on a diet. At home it can be stored for a long time. To achieve this, it is important to know how and how much to store and whether it is possible to freeze pumpkin for the winter.
Variety selection
For storage, it is better to choose winter large-fruited or hard-barked varieties with a high starch content. Large-fruited, large-sized varieties with dense skin have soft and sweet flesh and tolerate low temperatures well. They can be picked unripe; they will ripen during storage. These varieties will be stored for up to 8 months.
Small-fruited or nutmeg varieties are more tasty, but they have a shorter shelf life.
According to external and taste characteristics, pumpkins are divided into: table, fodder and decorative.
The best varieties for long-term storage:
- “Khersonskaya” - in the shape of a flattened ball, has a thick gray peel with stripes or spots. The pulp is juicy, sweet and fleshy.
- “Zhdana” - the variety is early ripening and has an oval shape. The peel is gray, ribbed. Tolerates transportation well.
- "Ioannina" - oval, ribbed pumpkin with skin orange color and green spots. This variety is used in the preparation of dietary dishes.
- "Arbatskaya" is a late variety. Cylinder shape, golden color, sweet taste.
- “Polyanin” - has a sweet, dense pulp, cylindrical shape. The peel is light brown.
- "Slavuta" is one of the late varieties. The peel is hard, gray-green in color, and tastes sweet.
Rules for collecting fruits
The shelf life of the product depends on proper harvesting. Harvesting will depend on the variety and climate zone. But it is advisable to do this before the first frost, in warm and dry weather, in early or mid-autumn.
Signs of a ripe vegetable:
- dense peel and bright color;
- the stalk becomes light and very hard;
- When you tap the fruit, a ringing sound is heard.
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Ripe fruits with intact skin will store well. For the cut fruit, leave a stalk 7-10 centimeters long; it should not be soft or wet.
To get rid of excess moisture, be sure to dry the crop in the sun.
For storage, leave a large, well-ripened pumpkin with a thick shell and without mechanical damage. If there are a lot of scratches, they can be treated with brilliant green or sealed with a bactericidal plaster.
Storage conditions
- dry and ventilated, without high humidity;
- protected from direct sunlight;
- cool - temperature +3…+10℃.
In such conditions, a pumpkin can last up to one year. If one of them is violated, the shelf life of the product is reduced.
Pumpkin is an unpretentious vegetable; due to its dense peel, it can be stored for a long time.
Having created optimal conditions, choose the following places:
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One of the most common harvesting methods is freezing pumpkin for the winter at home. Frozen product can be stored for 8-10 months.
Another advantage of this method is that the product takes up significantly less space than huge fruits stored under the bed or on the balcony.
Product preparation
Not everyone knows whether it is possible to freeze pumpkin for the winter, but frozen pumpkin is an excellent addition to main and sweet dishes.
Any variety of ripe, unripe pumpkin is suitable for this method.
Be sure to take the whole fruit. If there was a cut piece in the refrigerator, then this product is not suitable for freezing.
The fruit must be without damage or rotten tail.
Before freezing, the pumpkin must be washed, peeled, cut into two parts and part of the core and seeds removed.
Raw cubes
Cut the prepared fruit into cubes or pieces; choose the size depending on further use.
Arrange the vegetables and dry them with a paper towel to remove excess moisture.
Prepare a cutting board or baking sheet, put cling film on it and pour out the chopped vegetables. Place in the freezer for several hours.
Place frozen vegetables in bags or containers with a lid. Pumpkin pieces prepared in this way will not stick together.
Grinded on a grater
This method is perfect for filling pies and pancakes.
The method is very simple: cook the pumpkin - wash and peel it - and grate it on a coarse grater. Place in bags - it is better to use vacuum bags - and put in the freezer.
Preparation in the form of puree
A very practical option - pumpkin puree, which can be prepared for children and used as fillings. Without additional processing, such puree can be used to diversify porridges or casseroles, so in order not to do this every day, you can prepare it for future use.
The simplest recipe: make pumpkin puree, bake or boil pumpkin pieces and grind them using a blender. Place in containers - these can be plastic cups, containers or ice trays.
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Keep in the freezer for 24 hours, then cover the containers with lids, and the cups with cling film and put them in the freezer.
How to defrost correctly
Depending on how the product was frozen, there are several defrosting options:
- For some dishes, for example, porridge or stew, the pieces do not require preliminary defrosting. They are placed in boiling milk and water.
- The grated product also does not require defrosting; it is added to the dish at the end of cooking.
- Pumpkin puree can be thawed in microwave oven or in the refrigerator.
Knowing whether pumpkin can be frozen, you must remember that the product cannot be re-frozen, so prepare the pumpkin in portions at a time.
Like any other product, pumpkin has its pros and cons for human health. If there are no contraindications, then pumpkin dishes can be included in your daily diet.
I am the mother of a one-year-old son. When I started introducing complementary foods, I started with vegetables. Zucchini, including pumpkin. I always added it to my porridge.
In the fall, a lot of pumpkin fruits grow in my garden. I always process it and freeze it in different types, rub on a grater or just into cubes. Then I take out the bag and add it, it’s very tasty and healthy. I recommend it to everyone.
Galina Konyukh, 56 years old
But I don’t like freezing food; it seems to me that after defrosting, the pumpkin is watery and tasteless.
Marina Solovyova
Marina, if you freeze it correctly and follow all the technologies and rules, the product will be no different from fresh. Where else can you get fresh pumpkin in the spring? I've been freezing it since the fall and baking pancakes with it in the winter.
Tatyana Petrovna, 57 years old.
How to freeze pumpkinFrozen pumpkin
The first attempts to freeze pumpkin were not entirely successful. Firstly, after defrosting, the pumpkin pieces resembled a sponge soaked in water: they were flabby and too watery. Secondly, the pumpkin slices took up too much space in the freezer.
The first problem can be solved simply: before freezing, the pumpkin must be “dehydrated” by baking in the oven. It not only loses a significant part of the water, but also becomes sweeter and tastier. And to solve the second problem, I started freezing the pumpkin in the form of a finished puree. It takes up less space and does not need to be processed after defrosting.
For example, I use pumpkin cubes (pictured) when cooking porridge for my daughter: a frozen cube easily dissolves in hot milk and becomes a pleasant vitamin supplement for millet, rice and even semolina porridge. For other pumpkin recipes, I use mashed potatoes in plastic cups - each of them contains 200 grams of pumpkin. Very comfortably.
For freezing, I chose the sweetest pumpkin. This is a butternut squash and is shaped like a guitar. Try to take a whole pumpkin, without black spots or damage to the skin. If your pumpkin has a waxy coating, this is a good sign that the pumpkin is of high quality and not spoiled, since this wax protects the vegetable from damage and spoilage.
It is also advisable to buy a pumpkin with a tail. The fact is that the absence of a stalk may indicate a spoiled pumpkin, since the pumpkin begins to rot from the tail.
First we need to cut the pumpkin.
To do this, it is best to use a knife and brute male strength. A large pumpkin is not so easy to handle, so it is advisable to ask your husband or another bearer of powerful muscles to take part in our preparation.
Peel the pumpkin. This can be done with a vegetable peeler or by standing the pumpkin upright and cutting off the thick skin with a sharp knife.
Remove the pumpkin core along with the seeds. We don’t throw away the seeds themselves, but clean them of the pulp and dry them in the oven.
You can freeze the pumpkin into cubes, grate it or bake it in the oven and freeze the puree.
1 way. Freeze the puree.
First cut the pumpkin in half and then into slices 3 cm thick.
Place the pumpkin slices along with the peel on a baking sheet and place them in the oven to bake for 1 hour 10 minutes at 150 degrees.
We cut off the hard skin from the baked pumpkin (now this is easy to do) and use a blender to turn the slices into a homogeneous puree. There is no need to add sugar, salt or other spices.
Place the puree into portioned forms for freezing.
I use regular plastic cups and ice cube trays for these purposes.
Place the pumpkin puree in the freezer until completely frozen. I then take the cubes out of the ice trays and store them in a large plastic container, and cover the mashed potatoes in cups with food foil on top and store them in this form until spring.
Method 2. Freeze into cubes.
The pumpkin must be cut into cubes of the same size. It can be 1 by 1 cm, or 2 by 2 cm.
Before putting the pumpkin cubes in a bag for freezing, they need to be laid out on a flat surface and slightly frozen. This is necessary to ensure that the vegetable cubes do not stick together.
I have a compartment like this in my freezer, I just lined it with a plastic bag and laid out the cubes in a single layer. You can lay them out on a cutting board and, in this form, place the pumpkin in the freezer for 1-2 hours at a temperature of minus 18 degrees or lower.
If you have a lot of raw pumpkin and want to use these vegetables later, you can freeze them! You can blanch and freeze both pumpkins and zucchini. Blanching pumpkin helps preserve flavor, color, and even vitamins. Pumpkins can also be frozen raw and then added to baked goods and soups. Freeze your pumpkins so you can enjoy them all year round!
Steps
Freezing Winter Squash Raw
- Once you've peeled one section, turn the pumpkin in your non-dominant hand and peel the other side.
- If using a knife, cut off the peel in a thin layer on one side. After this, unwrap the pumpkin and move on until you have cut a strip from the entire surface. Continue cutting the skin in long strips all the way around until you have peeled the entire pumpkin.
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Cut the pumpkin into cubes about 2-3 centimeters in size. Take a serrated knife and cut the pumpkin into roughly equal sized cubes. You can cut the pumpkin into any size pieces, but it's easier to store 2-3cm thick cubes in a plastic bag if that works for you.
- Always use a cutting board when cutting vegetables.
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Freeze the pumpkin on the baking sheet for 2 hours. Line a baking sheet with parchment or wax paper and place the pumpkin slices on it in a single layer so that they are not touching each other. Place the baking sheet in the freezer and keep it there for about 2 hours until the pumpkin hardens.
- If you freeze the pumpkin pieces this way, you will reduce the risk of them sticking together when frozen. long-term storage in the freezer.
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Transfer the pumpkin to a freezer-safe container. One at a time, remove the pumpkin pieces from the baking sheet and place them in a freezer-safe plastic container or bag. Make sure there is about 1/2 inch of space at the top before closing the container.
- Food containers or plastic bags work well.
- If you are using a plastic bag, try to get as much air out of it as possible before sealing it.
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Store raw frozen pumpkin for up to 12 months. Place containers of pumpkin in the freezer and keep them there until you are ready to use them. Mark the bags or containers with the date they were frozen.
Thaw the pumpkin or add it directly from frozen to some soups and sauces. When you decide to use the pumpkin pieces, they can be added to a hot sauce or thawed first to add to other dishes. To defrost pumpkin, transfer the bag from the freezer to the refrigerator overnight or leave it on the kitchen counter for 3-4 hours.
- Butternut squash can be roasted directly from frozen without first thawing.
Freezing Cooked Winter Squash
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Preheat the oven to 200°C. Before freezing, the pumpkin should be baked in the oven. Set the baking mode and temperature to 200 °C. If you prefer, you can also cook the pumpkin in the microwave, which means you don't have to preheat it.
Take a sharp knife with a serrated blade and cut the pumpkin in half. Place the pumpkin on a cutting board and hold it firmly with one hand. Using a knife, cut the pumpkin in half lengthwise. Place the halves on a cutting board, flesh side up.
- If you are dealing with a large squash, such as butternut squash, proceed carefully and slowly. The knife may slip off the pumpkin if it rolls. A smaller pumpkin, such as a pepo squash, is easier to hold in place.
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Pick out the fibrous veins from the pumpkin. Using a spoon or your hands, remove the pulp and seeds from the center of the pumpkin and discard them. It's convenient to use a melon scoop for this if you have one. A grapefruit spoon with serrated edges will also work.
- Place the extracted pulp and seeds into the compost or discard it.
- A regular spoon has dull edges and does not cut through the squash fibers as well as a melon spoon.
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Place the pumpkin flesh side up on a baking sheet. If you want to enhance the flavor, add a little salt and pepper. You can also add about 1 tablespoon (20 grams) honey and 1 tablespoon (14 grams) brown sugar at this point.
- If you plan to roast frozen squash later, it is helpful to add butter and brown sugar at this step. IN otherwise It’s better to bake the pumpkin without any additives - this way it will be better preserved.
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Roast the squash for 25 minutes or until the flesh is tender. Place the baking sheet in the oven, preheated to 200 °C, and bake the pumpkin for 25 minutes. After 25 minutes, take out the baking sheet and use a fork to check if your pumpkin is soft enough (the fork should penetrate the pulp fairly easily).
Scoop out the pulp with a spoon. When the pumpkin is cool enough, take a metal spoon and pick out outer shell pulp. Transfer it to a separate bowl and discard the remaining peel.
- To make it easier to bite into the pulp, you can use a spoon with serrated edges.
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Prepare puree from the pulp. Winter squash puree can be stored in the freezer for many months. Grind the pulp in a blender or food processor until there are no lumps left. Once baked it's pretty easy.
- You can also crush the pulp with a masher or even a metal fork.
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Divide the pulp into small portions and freeze them. Let the puree cool, then divide it into ½-cup portions (about 140 grams) and place on a parchment-lined baking sheet or place in an ice or baking tray. Place the baking sheet or mold in the freezer for at least 4 hours to allow the puree to harden.
- Pumpkin puree freezes better if you divide it into small portions, but if you are in a hurry, you can skip this step and immediately put the puree in the freezer for storage.
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Store frozen pumpkin puree for up to 3 months. Once small portions of the puree have frozen and hardened, transfer them to suitable plastic containers or bags and leave them in the freezer until ready to use.
- If you use plastic bags, squeeze out as much air as possible before sealing them.
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Thaw the puree before cooking. To do this, place the puree in the refrigerator overnight or leave it on the kitchen counter for 3-4 hours. You can then puree it in the microwave or reheat it on the stove and add it to warm dishes. Puree can be added to soups and sauces without prior defrosting.
- Winter squash puree is great in sauces, soups, gravies, lasagnas, stuffings and baked goods.
Blanching and freezing zucchini
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Cut the zucchini into circles about 0.5 centimeters thick. Take a sharp kitchen knife, trim both ends of the zucchini and slice it into thin rounds about 0.5 centimeters thick. Move along the zucchini.
- If you want to freeze zucchini and then add it to bread, you need to grind it. Take a four-sided grater and grate the squash into a bowl.
- With this method there is no need to peel the squash as you will then blanch it.
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Boil water at the rate of 4 liters per 500 grams of zucchini. Pour water into a large saucepan, place over high heat and bring to a boil. Place a wire steaming basket or colander over the pan. In this case, the basket should be lowered into the water so that the zucchini is completely immersed in boiling water.
- In this method, the zucchini is not steamed. The basket is needed to quickly remove the zucchini from the water as soon as they are ready.
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Place the sliced zucchini in the basket and blanch for 3-4 minutes. Do not place more than 500 grams of zucchini in boiling water at a time. Cook them for about 3 minutes. Then remove the zucchini basket from the pan.
Remove the skin from the pumpkin using a potato peeler or knife. Place the pumpkin on a cutting board and cut off the rounded ends on each side. Then take the pumpkin in your non-dominant hand and the potato peeler in your main hand and cut the peel into strips (while moving away from you). If using a knife, place the pumpkin on a cutting board and cut the skin from top to bottom.
Pumpkin is one of the few plants that can survive winter for a long time, even at room temperature. In addition to the fact that it is an indispensable element of decor, it is also very useful product. What are its benefits and how to properly freeze this vegetable?
All about pumpkin:
Frozen pumpkin: is there any benefit?
Pumpkin is an amazing vegetable, because it does not bring such benefits to the human body as any other plant. Even when frozen, this product contains:
- Potassium, iron, fluorine, silicon and other useful elements;
- Vitamins A, D, E, F, B1, B2;
- Fiber, which greatly helps with constipation, and also removes toxins from the body and normalizes metabolism;
- A substance that inhibits the growth of tuberculosis bacillus.
Pumpkin can be consumed:
- Hypertensive patients and those people with cardiovascular diseases;
- Suffering from increased acidity in the stomach;
- People with gallbladder and liver diseases;
- For those who cannot fall asleep without the help of medication;
- Having kidney or urinary tract diseases;
- Suffering from caries.
Pumpkin also helps fight worms, removes excess water and salts from the body, and promotes the healing of wounds, cuts, and other skin damage.
Preparation
Any preparatory stage will begin with harvesting. Ripe vegetables that have no visible damage are suitable for storing for the winter.
Then the pumpkin must be thoroughly washed, cut in half and all seeds removed.
If the plant will be frozen raw, the peel should be removed in advance. To do this, proceed as follows:
- Place the vegetable on a cutting board;
- Cut off up and down;
- Peel the pumpkin peel vertically.
ATTENTION: If the vegetable will be pureed, then it is better to remove the peel after the baking process.
Methods for freezing raw pumpkin
Freeze raw pumpkin in the freezer. But first you need to decide what dishes will be prepared. The method of cutting the plant will depend on this. For example, to prepare manti, pumpkin is cut into small pieces, and for cooking - into large pieces.
- Peel the vegetable from the inside that is not suitable for consumption;
- Remove the peel;
- Cut into slices, then into cubes;
- Leave the pieces to dry a little;
- Place the pumpkin in bags and place in the freezer.
How to freeze for the winter:
Methods for freezing pumpkin after heat treatment
A fairly popular method is to first blanch the vegetable and then freeze it.
They operate according to the following scheme:
- Pumpkin is cut into cubes;
- Place vegetables in a colander;
- The latter is immersed in boiling water for 2-3 minutes;
- After this, immediately immerse in cold water for the same time;
- Place the pieces on a towel and let them dry.
To prevent the pumpkin from turning into one big lump during freezing, the dried pieces are laid out on a tray and pre-frozen in the freezer. Only after this they are portioned out into bags. It is better to label bags of pumpkin so as not to confuse them with carrots later.
Is it possible and how to properly freeze fresh pumpkin:
Packaging and storage
To store this vegetable use:
- Plastic containers;
- Plastic bags;
- Suitable container size.
Pumpkin can be stored in the freezer for up to 1 year.
Preparing pumpkins for the winter. Vacuum the pumpkin:
For a child
Pumpkin is sweet in taste and therefore can be frozen for feeding infants. It can be frozen either separately in pieces or as part of vegetable mixtures, from which puree will then be prepared.
You can puree baked pumpkin and then freeze it.
Defrosting
Thaw pumpkin puree in the microwave or refrigerator.
If this vegetable is cut into pieces, then it is immediately placed in boiling water, milk or broth. Baked pumpkin is added only at the end of cooking, as it is an almost ready-made dish.
How to quickly and easily carve a pumpkin:
Recipes: what to cook from frozen pumpkin
To make frozen pumpkin puree:
- Cut the vegetable in half, then into slices, bake them in the oven for about an hour;
- Scoop out the pulp with a spoon and chop;
- We do not add spices or sugar.
After cooling, spread the finished puree into molds.
You can also freeze grated pumpkin. To do this, first chop it coarsely, then grind it on a grater and put it into portioned bags.
Frozen pumpkin puree:
Pumpkin - beautiful, tasty and healthy vegetable, which can be used in children's and dietary nutrition. That is why it simply needs to be preserved for the winter.