Monday, October 22, 2012

How to Freeze Fresh Pumpkins from the Garden

Image: Emilie von Büttner/Wikimedia Commons
Pumpkins are for more than carving jack-o-lanterns, they’re for eating too. If you’ve grown your own pumpkins or have picked up a bunch from the local apple orchard or farmers market for eating, freeze them for later use in pies, soups and butters. Here’s how to freeze pumpkins in 7 easy steps.

Which Pumpkins are Best for Eating?

Sugar pumpkins or pie pumpkins taste the best. They’re a little sweeter and less stringy than those you carve for Halloween. When planning your garden, consider planting the following to use in your favorite pumpkin recipes.

  • Baby Pam
  • New England Pie
  • Winter Luxury
  • Gurney’s 
    Giant Magic Hybrid
  • Big Max

How to Freeze Fresh Pumpkin

Step 1:
Quarter pumpkins by cutting in half and then cutting each halve in half

Step 2: Scoop out seeds and save them for toasting or frying, remove strings attached to pumpkin flesh

Step 3: Place pumpkin halves skin side down in baking pan. Add about ¼” water to the pan, cover and bake for 1 hour at 300° F or until flesh is easily pierced with knife

Step 4: Uncover and let pumpkins rest until cool enough to handle

Step 5: Remove pumpkin flesh from skin and cut into 2 - 3” pieces

Step 6: Puree in food processor until smooth or freeze pieces as is depending on what pumpkin will be used for

Step 7: Let pumpkin cool before placing in freezer bags or containers. Measure precise amount of pureed pumpkin and label each bag with amount and date frozen. To freeze pieces of pumpkin, place on a cookie sheet uncovered and pop into the freezer. When frozen, remove pumpkin pieces from cookie sheet and pop into freezer bags, label and date. This method allows you to remove as much or as little pumpkin from the bag as you like and return the rest to the freezer for later use.

What are some of your favorite pumpkin recipes?

No comments:

Post a Comment