How to freeze pumpkin for the winter at home in the freezer

Often, housewives have a problem how to freeze a pumpkin for the winter at home. If you are in doubt whether it is possible to freeze a pumpkin, you should take into account the advice of experienced gardeners. Of course, it is possible and necessary to harvest and freeze pumpkin for the winter, 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 properly fold the crop after harvesting for the winter in the cellar. But only if the vegetable is stored in perfect condition.If there are cracks, scratches on the peel, there is no petiole, the pumpkin will never lie for a long time. This also applies to those varieties that are not intended for long-term storage.

Another problem with storing pumpkin at home is that the vegetable often reaches a large weight and volume. A large fruit is difficult to use at a time, and after lying cut in the refrigerator, it quickly loses its valuable properties.

In such cases, the 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 decide in advance how this semi-finished product will be used in the future:

for children or fillings 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 freezing raw in cubes.

Let's consider each option in more detail.

Do-it-yourself freezing process

To carry out harvesting for the winter you will need:

chopping board;
sharp knife;
plastic containers for mashed potatoes (special containers, milk jars or regular plastic cups);
plastic bags (regular or 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 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 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 off the hard peel.

The most convenient way to clean is to cut off the tops, put the vegetable horizontally on the table and peel with a sharp knife. The pumpkin cut into two parts is carefully cleaned of seeds and inedible core.

It is recommended to chop the flesh into large pieces and dry in the oven, so that the mass will become sweeter, tastier and less watery, which will save a lot of space in the freezer. Seeds can not be thrown away, but also dried in the oven.You will get a tasty and he althy treat.

Freeze in the form of puree

The vegetable is cut into medium-sized pieces. The skin 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 well baked, 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 pre-prepared container, covered with cling film (if there are no lids) and sent for freezing in the chamber.

This method is useful for those who have small children. Pumpkin is usually frozen in this way for baby food and even for cooking the first complementary foods, combining the product with other vegetable mixtures.

Freezing after blanching

This method will help to optimally preserve the taste of the pumpkin and all the nutritional properties.When using the method, the vegetable can not be peeled. Selected specimens are cut into pieces, then blanched in boiling water for 3-4 minutes. Then they are dipped in very cold water for about the same time. For convenience, these manipulations can be performed by folding the raw materials into a colander. The main thing is to let the water drain 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 can stick together, and leave the pumpkin in the freezer. You can simply lay cellophane on the bottom of the freezer compartment and put the pieces there. After freezing, they are carefully packaged 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 rubbed onto a large or medium grater. The prepared mass is laid out with a spoon in bags, leaving a small amount of air.The bags are lightly squeezed to flatten them 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.

Freezing in pieces

How to freeze pumpkin, cut into pieces? 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 it smaller;
if the pumpkin is intended for boiling - in larger pieces.

Be aware 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 some kitchen surface and allowed to dry a little from excess moisture.Pre-freeze in the same way as blanched pumpkin. Then they are packed in bags in single portions.

The bags are pressed down lightly to form a flat shape and placed in the freezer. This method is perfect for cooking various milk porridges - rice, millet and even semolina.

Tips for housewives

Frozen pumpkin should not be thawed before cooking. It is enough to add the necessary portion to the prepared dish. This will help to minimize the loss of valuable substances that the vegetable contains and preserve the taste.

It is recommended that when storing pumpkins in the freezer, write the date of freezing on each package with a frozen product. So you will know when the blanks 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 pumpkins is a great way to store them if you don't have a basement. This will help diversify the menu, making the diet more useful in the winter, when the body is experiencing an acute shortage of vitamins. Pumpkin pulp is actively used in cosmetology: various masks are made on its basis for facial skin rejuvenation. It is worth stocking up on such a valuable product for the future, using the secrets of how to properly store a pumpkin for the winter.