It turns out that cut pumpkin can be stored for 12 months. We tell you where and how to do it at home

How to store cut pumpkin

If in order to preserve part of the fruit, then the following rules should be taken into account:

1. Buy fruit without damage. Traces of rot are unacceptable. If even a small part has already deteriorated, it will not be possible to save it. However, you can go the other way - make compote, prepare juice.
2. Use a cool place for storage.
3. Peeled fruits should be stored in closed packages.

If the peel is damaged, it is removed. You can do without this. Then you will have to cut the fruit and wrap each piece in such a way that the peel does not touch the pulp.

Advice! For wrapping, cellophane bags, paper, and foil are used.

In a refrigerator

You can store peeled pumpkin in the refrigerator. Without the casing, the product can be stored for up to 3 days. There is a possibility that the cuts will become weathered. To prevent this, the pieces are coated with oil. Then wrap it with cling film.

When wrapped, the shelf life can reach 3 weeks. The main thing is that the temperature does not exceed +3 degrees. Before using this product, carefully cut off the top layer.

In the freezer

If necessary, you can store the pumpkin for a long time. For example, from 180 days. The freezer comes to the rescue. The vegetable must be cut into pieces and wrapped in plastic.

The optimal temperature is up to -16 degrees. At this temperature, the fruit can remain juicy for up to a year. The most important thing is that the humidity level should not exceed 75%. Under such conditions, the workpieces will not begin to dry out.

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If the pumpkin is large and does not fit in the refrigerator

It is quite problematic to place an impressively sized fruit in the refrigerator. In this case, it needs to be cut into pieces:

1. First of all, remove the stalk.
2. It is recommended to use a sharp knife for cutting.
3. All pieces are packaged and stored in the refrigerator.

There is another way to remove the peel. The fruit is pierced in several places and placed in the microwave for 2 minutes.

Which pumpkin should you keep to preserve your pumpkin for the winter?

The best stored fruits are round, medium-sized fruits of mid-season or late varieties, with thick skins, which must be removed before the first frost. Late varieties are considered the most delicious and shelf-stable. If they are not yet ripe, then they are left to ripen.

You need to ripen the pumpkin in a dry, warm room for about 2 weeks. During this time, the pumpkin stalk will wilt and the bark will harden.

When to remove pumpkin from the garden for storage

The best time to harvest pumpkins is mid-September - October, before the first frost. When collecting pumpkins for winter storage, save the stem and do not break it off so that the vegetables do not begin to spoil. The stalk of a well-ripened pumpkin should be hard and dry. Experienced gardeners know how to preserve a pumpkin for the winter, which is why they remove the pumpkin from the garden along with the 8-10 cm long stalk, choosing fruits without mechanical damage or scratches, with healthy skin.

But even if the pumpkin skin is not perfect and there are grooves, it’s not a problem. There is a small subtlety on how to store a pumpkin for the winter with shallow scratches. They need to be sealed with a bactericidal plaster and eaten first.

How long does pumpkin last?

The cut fruit can be stored from a couple of days to a year. The time directly depends on the conditions created:

1. Product placed in the refrigerator and not packaged – up to 3 days.
2. Packaged product placed in the refrigerator - up to 3 weeks.
3. Vegetables can be stored in the freezer for up to 12 months. This period depends on the cold and power level. If space does not allow, you can cut the vegetable into small pieces, remove the peel and skin, grate it on a coarse grater, and package it. When heat treated, the taste becomes weaker, but for stewing it’s just right.
4. At room temperature, no more than +20 degrees – maximum 3 days.

As practice shows, if you do not remove the skin from the pumpkin and grease the pieces with vegetable oil, the shelf life in the freezer will be much longer. In this case, the fruits will not dry out over time.

Pumpkin preparation and storage conditions

Fruits intended for winter storage should be picked on dry and warm days, and it is very important to monitor the safety of the stalk, both when collecting the fruits and during their transportation. The place under the stalk is quite vulnerable and if it is damaged, the vegetable will most likely rot.

Pumpkin fruits must be dried in the sun before storing. This will allow their peel to dry out, and minor damage will have time to cork during this time.

After the pumpkin has dried, you can place it in winter storage. The place to store the pumpkin must meet certain conditions. Only in this case can the safety of this vegetable be guaranteed until spring. So, pumpkin storage must meet the following conditions:

• The room where the vegetable will be stored must be dry and dark.
• Cool. The optimal temperature for storage is from + 5° to + 10°.
• With good ventilation.
• If at least one of these conditions is not met, the shelf life of the pumpkin is significantly reduced. For example, high humidity reduces this period by 2 or even 3 months.

Pumpkin preparations for long-term storage

Before choosing a storage method, it is important to choose a quality fruit. There should be no damage to it. A healthy vegetable is the key to long-term storage.

Blanched

Blanching is a short-term heat treatment. Thanks to this solution, the taste will remain unchanged. When defrosted, the product will be the same as fresh. Algorithm of actions:

1. Remove the peel. Cut into pieces of the required size.
2. Place the pumpkin in a colander. Dip it into a container of boiling water. Compose for 3-5 minutes.
3. Get it. Drain the water. Cool.
4. Place on paper napkins. Let the pieces dry.
5. Place portions into bags. Place in the freezer.

Sometimes it can be difficult to remove the peel. Because in some varieties it is too dense. For convenience, the slices are made no more than 3 cm thick.

Puréeing

This option is considered to be dietary. Since very little granulated sugar is used for making. You will need to take 1 kg of pumpkin, peeled and seeded. Grind it using a blender. Or pass through a meat grinder.

The mass should be of uniform consistency. Place pumpkin puree and 300 g of granulated sugar into a saucepan. Place on low heat. Cook for 2 hours. It is recommended to stir the puree constantly as it may burn. Finally, add a small amount of lemon juice. This will enhance the taste.

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Grinding

Another storage option is chopping the pumpkin. The consistency should be a paste. The peeled fruit is initially baked or boiled. If you choose the first method, but you will need:

1. Cut into small pieces. The peel is not removed.
2. Place on a baking sheet so that the flesh is at the top.
3. Place in the oven.
4. Leave for 60 minutes at +200 degrees.
5. Grind with a blender.

The finished mass is packaged in bags or containers and sent to the freezer. The product can retain its qualities for up to 12 months.

Dried

Initially, the fruit must be prepared:

1. Wash the pumpkin thoroughly under running water. To cut in half.
2. The core and seeds can be easily removed with a tablespoon.
3. Remove the peel.
4. Cut into pieces. It is better to make slices 1 cm thick.
5. Pour boiling water over for 1-2 minutes. Drain the water.
6. Place on a baking sheet. Cover with foil or parchment paper.

Drying process at home:

1. Leave the pumpkin in the oven at +60 degrees for 4.5 hours.
2. After the specified period of time, remove, turn over, and cool.
3. Place for 2 hours at +80 degrees.
4. Transfer to an airtight, clean container.
5. Send to any dark place and be sure to be dry.

In this state, pumpkin can be stored for up to 1 year.

Attention! Drying can be done in an electric dryer. Set the temperature to +60 degrees and leave for an average of 16 hours.

How to properly prepare pumpkin for storage

In order for the pumpkin to last without problems until spring at home, it must be properly prepared. First of all, you need to harvest the crop at the optimal time. Fruits are usually harvested from the beds in early September, long before the first frost. Ripe berries should be firm and evenly colored.

The further preparation algorithm looks like this:

1. The crop is cleaned of dirt using paper towels and left in the sun for several days so that the stalk dries properly.
2. The berries are sorted and damaged specimens with traces of mold, dark spots and cracks on the skin are immediately thrown away.

There is no need to wash or wipe the pumpkin with damp cloths after harvesting. During storage, a natural layer should remain on the peel, protecting the berry from pests and diseases at home.

Only the strongest and largest pumpkin fruits are stored for storage.

Is it possible to store peeled pumpkin?

It is not worth betting that a raw vegetable with a scratched or cut shell will not rot in the heat.
After 40-45 hours the fruit will begin to decompose and become moldy. A cool, dry place is another matter. In the depths of a basement or refrigerator, for example, a peeled or cut pumpkin will last much longer than in an apartment at a temperature of 25 degrees. In the freezer - even more so.

The best way to store pumpkins is, of course, a basement or cellar. We described this method in detail in this material.

Among other things, the opened vegetable crop can be dried, preserved in the form of compote, juice or jam. By the way, the sweetest fruits are of the nutmeg variety. They can also be eaten raw.

How to dry and preserve pumpkin

Sometimes freezing is not available, in which case the product can be dried. This requires a little more effort, but the pumpkin will last longer - about a year.

The main thing is to choose the right place: dry, dark, ventilated, away from spices and other sources of strong odors. You won’t need a lot of space, since the pieces, as they dry out, significantly lose their volume. You can store dried pumpkin in jars, canvas bags, and cardboard boxes.

Video: how to dry pumpkin

In the sun

The longest method, suitable only for hot sunny weather. The pulp, thoroughly cleaned and cut into very small pieces or strips, should be laid out on a horizontal surface and exposed to sunlight for two days, during which the pieces should be turned over periodically. It is better that they do not touch each other.

You should also cover the top of the product with gauze as protection against flies. After two days in the sun, you need to dry it for another four days in the shade. After this, pour the product into fabric bags.

In the oven

First, the pumpkin is peeled and gutted and cut into thin (about a centimeter) slices. They should be immersed in boiling water for a couple of seconds, removed and dried in a colander or sieve to drain the water. After this, the pieces are laid out on a baking sheet and dried in the oven at t° 60 C.

Winter pumpkin jam with lemon

Pumpkin is full of vitamins and microelements, to make it more healthy and interesting, we suggest you add lemons to it and prepare pumpkin jam with lemon for the winter! To do this, prepare jam jars with lids in advance. Sterilize them in a convenient way and dry them. When choosing pumpkin for making jam, give preference to sweet garden varieties. The pumpkin must be completely ripe.

What you will need for pumpkin jam for the winter:

• Lemon - 0.5 pcs.
• Pumpkin – 800 gr
• Sugar - 700 gr
• Water - 150 ml.

Recipe, winter pumpkin jam with lemon:

• First you need to prepare the pumpkin. Using a sharp knife, remove the inner fibrous edge to form a firm pulp. Cut off the outer peel
• Cut the pumpkin into pieces, add water and cook for 30 minutes until the pulp softens. At this point, you can leave the pumpkin in pieces or make it smooth.
• Add sugar and juice squeezed from half a lemon. Place the jam on the stove and bring to a boil. For this, set the heat to minimum.
• Cook the jam until thick for another 30 minutes. Stir occasionally to prevent it from burning. It is best to stir with a wooden spoon.
• Pour into sterile jars and secure with sterile lids. Turn it upside down, wrap it up and leave it to cool for a day. After which you can turn the jars over and put them in a cool place for storage.

How to prepare pumpkin for the winter in the form of caviar

Pumpkin caviar is no less tasty than eggplant or squash caviar. And if you grind the vegetables in a meat grinder, it looks very similar. But pumpkin is not inferior in health benefits to zucchini or eggplant! The big advantage of this recipe for preparing pumpkin for the winter is that the caviar can be eaten fresh or prepared for the winter. It stores well in a cool, dark place under metal lids or in the refrigerator under plastic lids. Look!

To make pumpkin dishes for the winter in the form of caviar you will need:

• Pumpkin – 700 gr
• Carrots – 350 gr
• Onion - 350 gr
• Tomato – 150 g (or tomato paste 3 tsp and 70 ml water)
• Garlic – 30 gr
• Salt - to taste
• Pepper - to taste (ground black)
• Vegetable oil – 50 ml
• Table vinegar 9% – 25 ml

Pumpkin caviar recipe:

• Prepare the vegetables: wash and peel them, cut them into small pieces for a meat grinder.
• First, twist the onion and place it in hot oil to fry for 5 minutes.
• Next, twist the carrots and add them to the onions, stir and fry for another 5-6 minutes.
• Pass the pumpkin through a meat grinder, add to the vegetables, fry for 10 minutes, stirring occasionally with a spoon.
• Mince the tomatoes or use tomato paste and water. Add to vegetables, salt and pepper to taste. Simmer covered for 20 minutes.
• Add chopped garlic, vinegar, stir and simmer the pumpkin caviar for 5 minutes. Place in sterile jars and seal. Or cool and serve, sprinkled with fresh chopped herbs. Have fun!

How to store pumpkin for the winter in an apartment

To store vegetables, it is very important to maintain a constant temperature. At what temperature should pumpkin be stored? Pumpkin is best stored at a temperature of 5 - 15°C.

The best places to store pumpkin in winter:

1. dry, dark and cool basement or cellar;
2. cool pantry with a constant temperature;
3. in an apartment under the bed, away from radiators;
4. in a dark, dry place in the kitchen;
5. insulated balcony, with a constant temperature not lower than +5 degrees.

Most importantly, the place where pumpkins are stored should not be subject to high humidity and freezing in winter.

• How to store pumpkin in the cellar The cellar is the ideal place to store pumpkins. Here it is best to store the pumpkin on racks with straw, with the stem facing up and leaving space between the fruits. If one fruit begins to rot, the rot will spread to the other. Therefore, it is imperative to leave gaps and periodically check the pantry for damage.

• On an insulated balcony in an apartment , you can store pumpkins on racks covered with straw, hay, or dry rags. But when cold weather sets in, the fruits need to be covered with warm material.
• Another option is to store the pumpkin on the balcony in winter - insulate a large box with polystyrene foam and make a container for storing vegetables that maintains the same temperature.
• The secret to storing pumpkin in an apartment is to lay the pumpkin on the floor in a dark place, most often under the bed, leaving gaps between the fruits.

If something begins to rot, then such a pumpkin needs to be cut. Cut out all rotten parts and eat or freeze the remaining cut pumpkin.

There is no answer to the question - how long can pumpkin be stored? If you store pumpkin correctly, you can eat it all winter and spring, until April. Pumpkin, which can be eaten, smells delicious when cut and has no traces or smells of rot.

If, when cutting a pumpkin in the spring, you see sprouted seeds inside, it will taste bitter and is not recommended to eat.

Pumpkin puree for the winter for children and adults

Beautiful and bright winter pumpkin puree for children and adults can be used not only as jam, but also as a filling for open pies.

For pumpkin puree you will need:

• Pumpkin – 1 kg
• Sugar - 700-900 gr
• Water - 1 tbsp

Pumpkin puree for the winter recipe:

• Take a ripe and bright orange pumpkin. Remove inner fibers and peel.
• Cut the pumpkin into large pieces.
• Boil the pumpkin until softened with a glass of water. This will take from 20 to 30 minutes (depending on the type of pumpkin). If the water has not evaporated completely, don’t worry: puree the pumpkin with it in a blender.
• Add sugar and mix the resulting puree thoroughly.
• Bring the puree to a boil, cook, stirring frequently, until desired thickness. During cooking, the pumpkin will become darker and the puree will become thicker.
• Prepare sterile jars and lids in advance. Pour the pumpkin puree hot and seal tightly. Store the puree in a cool place.