How to properly store whole and cut pumpkin at home: on the balcony or in the refrigerator?

Varieties for long-term storage

Late-ripening varieties are most suitable for long-term storage at home. The thick and elastic peel allows you to maintain the integrity of the vegetable without loss of microelements, fiber and vitamins for a long time.

In addition, pumpkin is divided into small and large-fruited varieties. The latter have a longer shelf life - up to 8 months. Small-fruited ones are not as persistent (only 3-4 months), but have a more pronounced and pleasant taste.

The following varieties are best preserved:

1. Khersonskaya is a large fruit weighing 3–6 kg. Has a sweet taste.
2. Slavuta is a large-fruited variety that ripens towards the end of the season. The pumpkin, up to 3.5 kg in size, has a sweet taste, loose texture and deep orange flesh.
3. Zhdana . Reaches 6-8 kg. Sweet, with richly colored pulp.
4. Arbatskaya is a muscat variety with dense, sweet pulp. The peel has a light gray coating. Stored until the next harvest.
5. Donskaya is a juicy pumpkin, distinguished by its gray with shades of green skin color. If the storage temperature does not exceed 15°C, it can last up to 70 weeks.
6. Hylea is a large vegetable (at least 9 kg) of the muscat variety with crispy and firm flesh of a bright color. Keeps in the refrigerator for 12 months.
7. Polyanin is an oblong fruit weighing up to 4 kg with hard and juicy pulp. At a temperature of 18°C ​​it is stored for a year.
8. Ioannina is a mid-season fruit weighing 6.5 kg. The juicy pulp can retain its beneficial properties until the next harvest.

Preliminary preparation and storage conditions

Vegetables should be harvested from the beds only after they are fully ripe. It is impossible to keep the pumpkin until it freezes, because frozen fruits will quickly rot at home. A late-ripening vegetable with a strong crust without visible damage is ideal for storage.

Advice. It is recommended to pick pumpkins on a sunny day. The fruit is separated from the vines with a knife, leaving the stalk behind (without it, the pumpkin will begin to rot).

To ensure that the pumpkin lasts throughout the winter, it is left under a canopy in the sun for a week, allowing the skin to harden and dry.

Damaged fruits (with dents, scratches, traces of rot) are set aside for short-term storage and consumption first. The rest are transferred to a prepared place - a dry and cool room with a storage temperature of 10°C (but not lower than 1°C) and a humidity of 60–70%.

To successfully store vegetables, three important conditions must be met:

• maintain a stable temperature;
• Avoid exposure to direct sunlight;
• Avoid contact of vegetables with each other.

Cut, peeled pumpkin should only be stored in the refrigerator. Pieces wrapped in film or foil will last from two weeks to a month. Frozen slices will keep for up to a year. Outside of the freezer, sliced ​​pumpkin will last 2-3 days.

How to properly store pumpkin - whole, peeled or cut

The storage method depends on the amount of harvest and the location. For home owners, a basement or cellar is preferable. In an apartment, a refrigerator, a glassed-in balcony, and a cool pantry are suitable for wintering vegetables. Some particularly resistant varieties can be preserved at room temperature.

On the balcony

To store a pumpkin on the balcony, you need to choose only a glazed and insulated room. The temperature should remain in the range of +2...+15°C, and humidity should not exceed 75%.

The fruits are placed on wooden racks, having previously laid thick paper or thick fabric on them. Vegetables are placed in one layer with the stalks facing up. Be sure to leave space between them so that the fruits do not touch. The top of the pumpkin harvest is covered with a cloth, protecting it from sunlight.

Sliced ​​pumpkin is stored in such conditions for 2-3 days.

Advice. In winter, the fruits should be covered with a warm blanket to prevent the pumpkin from freezing. If there is not enough space on the balcony and the vegetables need to be placed more tightly, you need to separate them with cardboard or thick paper.

In the cellar

The cellar or basement room must meet the following conditions: dryness, good ventilation and temperature range +2...+10°C.

You can cover the racks with straw, sawdust or pine needles, and then place the fruits on them in one row with the stalks up and at a distance from each other. Or hang pumpkins in nets from the ceiling.

In a refrigerator

The refrigerator is the best place to store cut vegetables at home. Procedure:

1. Wash the pumpkin, remove the seeds and core, and let it dry.
2. Cut into pieces in any convenient way.
3. Cover the fruit with cling film or pack it in a bag or container and put it in the refrigerator.

The shelf life of pumpkin in this form is 10-15 days.

In the freezer

The freezer will help you stock up on cut pumpkin for the winter, in which the vegetable will retain its valuable properties and brightness of taste. The size of the pieces is determined independently. After cutting the fruit, the pieces are placed in containers or bags for freezing.

Shelf life is more than six months . If the temperature is below 18°C, the pumpkin can last a whole year.

In the apartment

If there is no balcony, a pantry or living room is suitable for storing pumpkin crops. The main condition: the place must be dark, dry, not too warm or cold (away from radiators).

Pumpkin baked with vegetables and meat in the oven

So, you probably didn’t bake the vegetables. The most delicate pumpkin and vegetables that are soaked in all the flavors and aromas. There is a recipe in pots, and these are pots from the vegetable itself. The recipe requires a medium-sized vegetable. The lid is a cut.

This is not a recipe, it’s a find, I’ve already made it several times and everyone is absolutely delighted. We have never eaten such delicious food before, so I recommend trying it.

Ingredients:

• Pumpkin - 1 kg.
• Meat - 400 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves,
• Sweet pepper - 2 pcs.
• Vegetable oil for frying,
• Salt - to taste, Ground black pepper - to taste,
• Bay leaf - 2 pcs.

Peel the onion, cut into cubes and fry in vegetable oil, then add carrots and pepper (grit the carrots, cut the pepper into cubes). Place the tomato, cut into pieces, into the pan.

I cut the meat into cubes and fry it, add garlic, salt and pepper to taste. Mix vegetables and meat.

Cut off the top of the pumpkin, remove the seeds and center, fill with vegetables and meat, and place the lid of the vegetable on top. Place in a mold and place in a preheated oven for 1.5 hours at 190 degrees.

Lubricate the pumpkin itself with vegetable oil on all sides so that it does not burn during the cooking process.

Cook until the sides of the vegetable are soft. Can be eaten hot or cold. Place the vegetables themselves on a plate, sprinkle with herbs, and serve.

Grease the baking dish with butter. I have a small saucepan and pot. Place pieces of butter on top.

Alternative methods

If all of the above methods are not suitable, you can turn to alternative ones.

Drying

If there is no space in the apartment to store fresh fruits, it is recommended to dry :

1. Wash and cut the vegetables.
2. Remove the peel and discard the seeds.
3. Cut the pulp into slices 0.5–1 cm thick.
4. Place them in a colander and plunge into boiling water for 1-2 seconds. Then immediately transfer to ice water.
5. Drain the colander, place the plates on the table and let them dry.
6. Place on a baking sheet and place in a preheated oven (50-60°C) for 5-6 hours.
7. Place the dried pumpkin in a container with a tight lid. Store in a dark and dry place (for example, in a pantry).

Drying

If you want to store the pumpkin in your apartment for the winter, then dry it, as you do with apples, pears and mushrooms at home.

• the vegetable is peeled and seeds removed, cut into slices (pieces) 0.5-1 cm thick;
• then the pieces are dipped in boiling water for a few seconds, taken out with a slotted spoon and allowed to drain in a colander or on a sieve;
• when the water has drained, the pieces are laid out on a wire rack in an oven preheated to +60° or dried in an electric dryer.

The dried pieces are stored in boxes or jars with a tightly closed lid in a dry place. The shelf life of dried or dried pumpkin is 12 months. This is a very convenient way to store it in an apartment, since the dried vegetable shrinks several times in size and does not spoil for a long time.

When there is a large harvest, juice, puree or sweet candied fruits are made from pumpkin. Those who do not like pumpkin flavor are advised to add lemon and orange zest or sea buckthorn juice to the preparations.

• cut the pumpkin into several parts and take out the seeds, there is no need to freeze them;
• remove the peel with a sharp knife;
• cut the orange pulp into small square pieces or grate;
• arrange the pieces portionwise into bags;
• put everything in the freezer.

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.

In the form of jam

To prepare delicious pumpkin jam, you need to take the following products:

• 1 kg pumpkin;
• 1 kg sugar;
• 300 ml water.

To prepare this dish you need to follow these steps:

1. Mix sugar with water and cook syrup. As a result, the consistency should be quite thick so that thin threads appear.
2. The peeled pumpkin should be cut into 1 cm cubes.
3. Pour syrup over the vegetable and cook until fully cooked. This must be done within a quarter of an hour.
4. Pour the jam into jars, close and put in the basement or refrigerator. This jam can be stored for 1.5 years.

How to preserve cut and peeled pumpkin longer

Several important conditions must be met if the goal is to preserve the cut pumpkin at home longer:

• select undamaged fruits. Before cutting, you need to make sure that the vegetable is healthy, without signs of rot. If it is partially damaged, it will not be possible to save it. However, you can get out of the situation by making compote or juice from the surviving part.
• decide on the location and temperature. Darkness and coolness are the best companions for storing any vegetables.
• Capacity. For peeled fruits, use environmentally friendly and tightly closed packaging. Moreover, they are not too expensive.

So, the products are ready. It remains to figure out how to extend the shelf life of chopped pumpkin. If the outer shell is damaged, it is cut off entirely. This will guarantee long-term preservation. However, it is possible to do without eliminating the peel. To do this, cut the fruit into slices and wrap. It is important that the skin does not touch the flesh in any way.

Thick paper, foil or cellophane are suitable for wrapping. The packaging isolates the pieces from foreign odors from the refrigerator. The fruit can be stored in cling film for 14-15 days, and in foil for up to a month or more.

In a refrigerator

It is possible to store peeled pumpkin in the refrigerator compartment, with or without wrapper. Without a protective outer shell, the product can last two to three days. However, there is a risk that the cut will become weathered. To avoid this, you need to coat it with vegetable oil using a culinary brush or wrap it with cling film.

The vegetable will be stored in wrapper for up to 21-23 days. The main thing is to set the correct temperature: no higher than +3 degrees. And then you don’t have to worry about the loss of nutrients: they will remain unchanged in composition and quantity.

And before using the cut piece taken out of the refrigerator, you need to cut off the top layer by 1-2 mm. This will allow you to make a well-sharpened knife with a thin blade.

In the freezer

If you need to preserve the pumpkin for a longer period - 180 days or longer, it is better to use the freezer. As in the previous version, the prepared pieces are wrapped in plastic or placed in freezer bags.

Optimal values ​​are from 6 to 16 degrees with a minus sign. This temperature will allow the vegetable to remain juicy even after 12 months of storage and subsequent defrosting. It is important that the humidity does not exceed 75%. This is the only way to avoid fruit drying and prevent the appearance of rot and the proliferation of pathogenic microorganisms.

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

A large pumpkin will not fit entirely into every refrigerator. In this situation, it will be possible to preserve the peeled fruit if you cut it into pieces. But you need to cut it correctly:

• the stalk is removed;
• cutting is carried out with a well-sharpened knife. It would be better if it was a butcher knife;
• packaging for further placement in the refrigerator.

There is also an easy way to remove the peel: to do this, pierce the shell with a fork in 2-3 places and place it in the microwave for a couple of minutes. The top and base of products removed from the microwave oven are cut off, and the fruit itself is divided in two.

Storing Dried Pumpkin

It is not always possible to freeze pumpkin. In such a situation, you can dry it, put it in sealed jars and store it for several years. Dried pumpkin contains some vitamins and microelements and can be used to prepare various dishes. You can dry it in three ways - in the sun, in the oven and in a dehydrator (electric dryer).

If there are no devices for drying the workpiece, you can use the natural method. The pumpkin is cut into thin slices, no more than 1 cm thick, and placed on baking sheets or stainless steel sheets. Enameled lids from large diameter pots are also suitable. Cover the top of the pumpkin with a layer of gauze to prevent flies from landing. Dry everything for 2-3 days in an open, sunny place. The final stage is aging in the shade for a week, after which the remaining moisture is removed from the pulp.

You can dry the pumpkin in the oven, but here you need to create conditions to remove excess moisture. To do this proceed as follows:

1. The pumpkin is cut into slices 0.5-1 cm thick, the skin is completely cut off.
2. Place in a sieve or colander, which is then lowered into boiling water for 2-3 seconds.
3. Dry the pumpkin, meanwhile preheat the oven to 60 °C.
4. Place the slices on baking sheets and put them in the oven, do not close the door completely.
5. Keep until ready.

It is best to dry the cut pumpkin in a special device - a vegetable and fruit dryer. Load it in the same way as in the oven, but keep it for a day. During this time, excess moisture from the pulp evaporates, but vitamins and minerals are not destroyed, and therefore this product is the most valuable.

Dried pumpkin is transferred to fabric bags or glass jars with a tight-fitting lid and stored in a dark, dry place. It is important that there are no objects with a strong smell nearby that affect the aroma of the pumpkin.

The product is stored for 1-2 years, depending on conditions, and used for preparing various dishes.

How long does cut-up pumpkin last?

A cut pumpkin can be stored in a city apartment from a couple of days to a year. It all depends on the conditions.

• In the refrigerator, the shelf life of pumpkin not packed in cellophane or foil will be three days.
• The packaged product can remain in the refrigerator for up to three weeks.
• In the freezer, the vegetable can last from six months to a year - depending on the degree of cold and the power of the chamber. Even if there is not too much space, the pumpkin is cut into small pieces, the seeds are removed, and the “skin” is removed. It is grated and packaged in small bags. Heat treatment will weaken the taste and aroma, but this consistency is quite suitable for frying or boiling porridge.
• In the kitchen or in the room, at a temperature of more than 20 degrees, the fruit will not last long, only two to three days.

Brief summary: pumpkin in a shell is stored longer than without one, oiled cuts will prevent the fruit from drying out, and the freezer will provide the longest shelf life.

Boiled pumpkin shelf life. How long can cooked (boiled) meat be stored in the refrigerator?

Otherwise I'm afraid it will disappear.

Boiled meat is stored in the broth in which it was boiled so that it does not “spoil.” It can be stored in the refrigerator for no more than 48 hours (according to technology) or no more than two days. For longer storage, it should be wrapped in cellophane and stored in the freezer, but to preserve its taste, defrost it naturally and not in the microwave.

According to sanitary standards, it is not recommended to keep boiled meat in the refrigerator for more than two days, even in tightly closed containers, for example, in microwave-safe containers.

Although it happened that I ate meat that had been in the refrigerator for a week, nothing died.

I never store boiled meat for more than a day, even in the refrigerator, because it loses its taste. But if you still need to, then it is advisable to store boiled meat for no more than three days. It is better to keep it in the refrigerator in a special sealed container so that it does not become saturated with foreign odors. Pork spoils more quickly than beef, presumably because of the fat.

I think that boiled meat can be stored in the refrigerator for about two or three days and no more, but generally one day is correct, that is, twenty-four hours. The only option is to hide it in the freezer.

Boiled meat cannot be kept in the refrigerator for a long time; it is a perishable product.

It is advisable to eat boiled and stewed meat within 24 hours. The meat begins to spoil after 24 hours. This also applies to stewed meat according to established SanPiN standards.

You can take a risk and leave the meat for another day, but it still depends on what temperature is in the refrigerator and on what shelf you store it. Smoked products last longer, but boiled ones last only a short time. If soup with meat spoils within a day, then the meat itself will also begin to spoil very quickly.

and how can meat be left in the refrigerator for two days if someone already eats it in the evening.

Otherwise I'm afraid it will disappear.

Conditions and periods of storage of pumpkin

Raw pumpkin with damaged skin (including cut ones) cannot be stored at room temperature. Just a couple of days, and the pulp begins to rot, becomes covered with mold, and sometimes small flies appear in it.

To prevent the fruit from disappearing, you should either hide it in the cold (refrigerator, freezer) or dry it (by removing water from the pulp, you can significantly extend the shelf life).

How to store pumpkin in the refrigerator

The simplest, but short-lived way is to hide it in the refrigerator. To do this, the fruit must be thoroughly cleaned: remove the seeds and core, cut off the skin. Next, cut into pieces and pack in a bag or container. Do not store open. The best option would be vacuum packaging.

The temperature should be set in the range of 3-4 °C.

For a short period of time (a couple of days) you can leave the vegetable on the balcony. At the same time, the temperature and humidity there should be low and constant, without sharp fluctuations. It is also worth choosing a shaded place, without direct sunlight.

How long can pumpkin be stored in the refrigerator?

The pulp can be kept fresh for about ten days. Subject to certain conditions - up to twenty.

How to extend deadlines

When the peel is already damaged, it should be cut off completely - this will keep the fruit longer. If you wrap the slices in a tight package so that the peel does not come into contact with the pulp on the outside, then you don’t have to remove the top layer.

If vacuum packaging is not available, there are two ways to replace it:

1. Cling film. Carefully wrap the pieces and store them together with other products, it will protect against foreign odors. The period is two weeks.
2. Foil . The method is identical, but the foil should be changed periodically. This storage period is about a month.

Helpful tips for storing prepared food in the refrigerator

• An airtight container is a must for storing any prepared food, as oxygen stimulates the growth of bacteria. And to avoid condensation, simply place a sheet of paper towel under the lid and change it from time to time.
• Regularly monitor the temperature in the refrigerator: it should not exceed 4 °C.
• The temperature at the back of the refrigerator is lower than near the door, so think carefully about the placement of containers.
• Be sure to make notes on the container with the time and date of placement, especially if there are people in the family who like to snack individually.
• Do not put containers with hot or warm leftover food in the refrigerator, this increases the rate of spread of bacteria and harms the operation of the refrigerator.
• A small amount of lemon juice added to the dish will prolong its shelf life.
• If you want to preserve the product for a long time, use the freezer. Do this with broths , pouring them into ice cube trays or filling zip bags halfway with liquid.
• If a dish is stored longer than expected, do not freeze it, but throw it away without regret. Take care of yourself and your loved ones!

Store any prepared food in food containers

As with cooked meat and poultry, pizza can usually be stored in the refrigerator for 3-4 days. Just wrap the already cooled pieces tightly in baking paper to preserve the taste, or better yet, in cling film so that the pizza does not smell of the food surrounding it. Heat in a frying pan, covering with foil as a lid. In the oven, the pizza will become drier and may even burn around the edges.

Buckwheat is not available only in rare households. And they often buy it in such quantities that it is not possible to eat the product quickly. How to store buckwheat so that it does not spoil for as long as possible?

How to store pumpkin in the freezer

For long-term storage, for example, if you want to stock up for the winter, a refrigerator compartment is indispensable. In it, the product will retain all its beneficial properties and flavors. The size of the pieces into which the product is cut for storage is determined based on what kind of dishes you will be preparing.

It is not recommended to cut the pumpkin after defrosting. In the freezer, the pulp can last for six months, and sometimes longer, without problems or loss of quality. If the temperature is very low (from -18°C), then it can be stored for a year.

Raw

This storage method is simple: peel, remove the core and seeds, cut into cubes and place in bags. It is not advisable to place a whole pumpkin in one container, since it cannot be re-frozen and you will have to cook everything that has been thawed.

There is a caveat - when frozen, the product expands, so you should leave some space in the container, container or bag so that the container does not burst. Or, initially freeze the pieces on a cutting board, and only then place them in a bag. If you arrange them so that the pieces do not touch, then they will not stick together in the bag when frozen.

Blanched

Store the vegetable in pieces in containers, but pre-process it as follows:

• Place pieces of pulp in a colander;
• Place in boiling water for three minutes;
• after - cold, also for three minutes;
• Cool and dry on an absorbent surface (such as napkins or a towel).

I'll grind it

Grated pumpkin takes up less space. This storage is suitable for freezing preparations, for example, fillings for future baking. To do this, grate the chopped pieces on a coarse grater.

The storage method is no different from the usual freezing of raw pulp. As containers, you can use special ice molds, plastic cups covered with foil, and special food containers.

If you have nothing but a bag, then to give it shape you can first put it in a container, place the product and freeze it before placing it in the freezer.

Video: how to freeze pumpkin

baked

To bake, a whole pumpkin should be peeled inside (do not remove the skin), cut into large slices and placed on a baking sheet, skin side down. Bake for an hour at t° 200 C.

You can store it either in pieces, cutting off the skin, or as a puree. For the second option, after baking, the pulp is ground in a blender to a homogeneous consistency and packaged in the same way as the ground one.

In the form of juice

To prevent the pumpkin from spoiling, you can make healthy juice from it.

To do this you will need the following ingredients:

• 1 kg pumpkin;
• 1 cup of sugar;
• 1 lemon;
• 2 liters of water.

To prepare juice you need to do the following:

1. Grate the pumpkin on a coarse grater.
2. Mix sugar with water and cook for a quarter of an hour. Add chopped pumpkin, mix well and cook for another 15 minutes.
3. It is important to constantly stir the mixture.
4. Grind the pumpkin in a blender.
5. Pour the resulting puree into a saucepan and add lemon juice.
6. Wait until it starts to boil and cook for another 10 minutes, stirring occasionally.
7. Place the juice in the refrigerator or cellar. It is stored at a temperature of -1-+3 degrees for 3 months.

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.

Drying

If you can't freeze the pumpkin, you can dry it. This procedure is more labor-intensive, but will provide a longer shelf life of approximately 1 year.

Dried pumpkin should be kept in a dry and dark room that is well ventilated. For this you can use cardboard boxes, jars, bags.

The easiest way is to dry the pumpkin naturally. To do this, you need to thoroughly clean it, cut it into small pieces or strips and place it on a flat surface.

Place in the sun for 2 days. In this case, the slices need to be turned over from time to time. It is advisable that they do not touch each other.

To protect the pumpkin from flies, it should be covered with gauze. After 2 days, the product can be removed in the shade. It will take another 4 days to dry the product. Then it needs to be placed in fabric bags.

How to Preserve Sliced ​​and Peeled Pumpkin for Longer Time

Pumpkin is a vegetable that is healthy from cover to seed. Cookies and sweet candied fruits are prepared from the peel, pumpkin pulp is added to porridges, pies, jam is made from it for the winter, and the seeds are consumed raw or fried as part of a salad. This autumn vegetable is 90% water, but contains many beneficial vitamins - A, B, C and others.

It is not always possible to calculate the required amount of product, especially when the recipe requires much less of it than you can buy. It is enough to know a few effective tips on how to store cut pumpkin at home.

Correct collection

Everyone knows that pumpkins can be stored in a cellar or basement. But how to store pumpkin at home? What if you don’t have any utility rooms?

The key to successful storage of pumpkin in winter is timely and technologically correct harvesting . Depending on what kind of summer it was, the timing of harvesting can vary significantly.

The main indication that pumpkins need to be harvested is the dried stalk: as soon as it completely changes color from green to grayish, you can begin the process.

And there are a few essential rules to follow:

1. It is necessary to keep the stalk intact and prevent it from being torn off from the fruit.
   To do this, you should carefully lift the pumpkin to loosen the tension of the tops, and cut off the fruit with a stalk at least four centimeters .
2. It is very important that pumpkins stored for storage are dry.
   In this case, they are insured against rot and mold, which, spreading quickly, can destroy the entire grown crop in a short time, literally in three to four weeks.

   If you take care of the cleanliness and dryness of your precious harvest in advance, then pumpkins can be perfectly stored until the onset of calendar spring.

3. If the weather is rainy during the harvesting period from the beds, and the pumpkins are already ripe, then an additional essential condition for the successful preservation of the grown products will be the mandatory drying of the fruits in a closed, ventilated room for at least ten days.
4. It is also advisable, if harvest volumes allow, to wipe each pumpkin with a dry, clean cloth and inspect for damage, areas of rot and mold.
5. All suspicious products must be separated from healthy ones and identified for prompt consumption or processing.

Methods for storing pumpkin

Before choosing a storage method, make sure that you have selected a high-quality fruit with a clean peel, without external damage or flaws, or soft, rotting parts. Choosing a healthy vegetable increases its shelf life.

In dacha conditions, after harvesting, the crop is placed in a dark and dry place with a low temperature - a cellar is best. There, on wooden racks, this vegetable will be stored for up to six months.

At home, a comfortable environment for storing fruits is created on a glazed balcony:

1. The harvest is placed in a dark, cool place so that the fruits do not touch each other.
2. The stalks (dry “tail”) of the vegetable look up.
3. To avoid direct sunlight, cover the vegetable with a cloth.
4. The average storage temperature is from +5°C to +15°C.

Cut pumpkin

Preserving the cut fruit at home at room temperature - from +18°C to +25°C - will only take a couple of days. Since it contains a lot of water, its pulp rots quickly. The best place to store sliced ​​pumpkin is in the refrigerator.

Fridge

Compared to room conditions in the refrigerator, the shelf life of pumpkin increases to 15-20 days if the following rules are followed:

1. Do not peel the remaining pieces of fruit. It protects the vegetable pulp from external influences.
2. Cover each individual piece tightly with cling film and place in the refrigerator.
3. Store at temperatures between +2°C and +4°C.

Packing the pieces in foil will increase their shelf life to 30 days.

Peeled pumpkin

How to preserve peeled pumpkin to increase its shelf life? The best option would be deep freezing. It is most convenient to cut the vegetable into small pieces. This way the pumpkin takes up less space and lasts longer.

Freezer

To store peeled fruit for a long time, follow these steps:

1. Wash the pumpkin and cut into two halves.
2. Remove seeds and core. It is most convenient to use a spoon.
3. Peel off the skin.
4. Cut into cubes.
5. Place in a container or vacuum bag.
6. Place the chopped pumpkin in the freezer (-18°C).

Shelf life is from 6 to 8 months.

Important! Pumpkin contains a large amount of water, so when frozen, the sliced ​​fruit expands. This is important to consider when selecting storage containers. Sometimes it’s more convenient to lay the pieces out on a cutting board and freeze them a little, then put them in a bag. Then they won't stick to each other.

Dried pumpkin

Another storage option at home is drying. The procedure is similar to preparing dried fruits (apples, pears).

The preparatory stage is as follows:

1. Wash the fruit and cut into two halves.
2. Remove seeds and core using a spoon.
3. To peel.
4. Cut into small slices up to 1 cm thick.
5. Pour boiling water over the pieces, carefully draining the water.
6. Place the cut vegetable on a baking sheet covered with baking paper and place in the oven.

Then comes the main drying procedure:

1. Place the pumpkin pieces in the oven at +60°C for 5 hours.
2. After the specified time has passed, remove the pieces from the oven, turn them over, and let cool.
3. Return the vegetable to the oven at +80°C for another 1-2 hours (until cooked).
4. Once drying is complete, let the pieces cool and pour into an airtight container.
5. Store in a dry, dark place.

Shelf life: 12 months.

An alternative method is to use an electric dryer. At a temperature of +60°C, the drying time will be from 12 to 20 hours, depending on the size of the pieces.

Preparations for the winter

Jam is another delicious and easy way to store pumpkin at home. To prepare you will need:

• pumpkin - 1 kg;
• sugar - 1 kg;
• water - 300-350 ml.

Prepare the container. Wash glass jars and pour boiling water over them. The following is the cooking process:

1. Remove the peel and seeds from the washed vegetable using a spoon.
2. Cut into small square pieces (1 cm).
3. Combine water and sugar and place over low heat.
4. Stir until a viscous mass (syrup) forms.
5. Pour syrup over the pumpkin and cook over low heat for 15-20 minutes.
6. Place the jam in containers, screw on the lid tightly and place in the refrigerator.

Shelf life - 18 months.

Which pumpkin is best for baking?

Pumpkin is different from pumpkin. Which pumpkin is better to choose for baking to please yourself and your loved ones? Different varieties of pumpkins have different advantages and disadvantages. Let's consider the most popular of them, because choosing the right pumpkin is very important to obtain the desired result.

butternut squash

Butternut squash is the sweetest, spiced pumpkin, with a nutty flavor and wonderful aroma. Butternut squash is so sweet that even when preparing desserts from it, many housewives do not add sugar. nutmeg pumpkin

The shape of the nutmeg pumpkin is oblong, with a rounded thickening on the flower side and resembles either a pear or a guitar. This type of pumpkin is distinguished by a thin, delicate peel and bright, juicy, sweet pulp.

Butternut squash is a summer variety. Therefore, this pumpkin is not stored for very long; it reaches the peak of its taste and benefits at the beginning of autumn and lasts until December. There is no point in storing pumpkin for longer, since its beneficial and tasteful qualities are gradually lost.

If you want to make a dessert, I think it’s already clear which pumpkin is best to choose for baking. Of course, nutmeg.

Hardbark pumpkin

As you probably guessed, judging by the name, the main difference between this pumpkin is its hard, smooth skin. Externally, hard-skinned pumpkins usually have an oval or oblong shape, at times resembling an egg with a smooth, often spotted, skin.

hard-fruited The flesh of a hard-skinned pumpkin has a neutral, rather bland, taste. Therefore, it is great for preparing first or hot dishes, as well as salty snacks. After all, in such dishes, excessive sweetness only interferes and spoils the taste.

But hard-skinned pumpkin has very tasty seeds with a thin skin. And in some varieties there is no skin on the seeds at all.

But because of this property, it will not be possible to store hard-rind pumpkin for a long time. These seeds germinate too quickly, which causes the pulp to go rancid, which means it precludes the preparation of pumpkin dishes.

If the hard-rind pumpkin has not been stored for long, now you know which pumpkin is best to choose for baking for the purpose of preparing side dishes, appetizers and first courses.

Large pumpkin

The large-fruited pumpkin is the most “classic” in shape: wide, flattened, sometimes smooth, sometimes slightly ribbed.

Usually this is what we imagined when we read the fairy tale about Cinderella or were preparing for Halloween. pumpkin 1

The peculiarity of large-fruited pumpkin is that it only becomes tastier when stored. It is worth storing it longer, because over time, the starch contained in large quantities in this type of pumpkin gradually turns into sugar.

So, how to choose the right large-fruited pumpkin for baking? In the fall, when the pumpkin is still fresh, it is suitable for preparing savory first courses, side dishes and snacks. In winter and spring, large-fruited pumpkin is an excellent product for desserts.

How to choose a pumpkin?

What should you pay attention to when choosing pumpkin for baking or other preparation? How to choose the right pumpkin?

The first thing you should pay attention to, of course, is the size. Think right away why you need a pumpkin and how you will cook it. Don't think that the more the better. After all, fruits that are too large have a fibrous structure.

You are unlikely to process all of it at once, and you should not store cut pumpkin for a long time - it still begins to deteriorate and lose its taste.

We recommend reading: How to Soften Mastic

It is better to use a medium-sized pumpkin for cooking . It is more tender, juicier, and easier to cook with.

The next point in the question of how to choose the right pumpkin is its appearance. The shell must be free of deformations and stains. In general, it’s better when the pumpkin is whole.

The fruit, which is sold in pieces, could quite possibly be cut specially to hide errors or rotten areas.

Also, the pumpkin peel should not be too soft and easily pressed, this is also one of the signs of immaturity.

Having a pumpkin stalk also has its advantages. A mature pumpkin has a dry tail. If the tail is missing, this may indicate that the pumpkin is unripe. And the pumpkin usually spoils from the tail, and its absence can cause rotting.

If you're buying a pumpkin in early fall, it's a good idea to have a little waxy coating protecting the pumpkin. This is a natural property of the plant to protect its fruit.

This plaque wears off very quickly during transportation, and its presence indicates that the pumpkin is fresh and has not been subjected to long-term transportation and storage.

That's all about how to choose the right pumpkin for baking.

How to deliciously bake pumpkin in pieces in the oven?

Once you've decided on the size, shape and quantity, it's time to start preparing the pumpkin for baking. In this section of the article I will tell you how to peel a pumpkin, as well as how to deliciously bake pumpkin in the oven in pieces.

How to peel a pumpkin

So how do you peel a pumpkin? Wash the pumpkin thoroughly and cut off the part needed for baking. Separate the seeds along with the soft partitions in which they are located; they are not needed when baking.

But pumpkin seeds, peeled from the remaining pulp, washed and dried in the oven, can be cracked with pleasure and great health benefits. Then peel the pumpkin like you peel potatoes. Cut the peeled and trimmed pumpkin pulp into small pieces.

There are no strict recommendations for the size of these pieces or slices, just think about how it will be more convenient for you to serve and eat.

You should not cut the pumpkin pulp too thin if you do not want crispy chips. Baked pumpkin is much tastier, but at the same time retains its juiciness and softness.

We figured out how to peel and cut a pumpkin. Now let’s talk about how to deliciously bake pumpkin in the oven in pieces.

Which pumpkin tastes better: with or without sugar?

Which pumpkin tastes better: with or without sugar? Whether to bake pumpkin with or without sugar depends on why you essentially started the whole baking process.

If you use baked pumpkin as a dessert, this is one thing, but if you use it for preparing appetizers or main courses, it is completely different.

One thing is clear, oven-baked pumpkin will definitely be delicious.

Oven baked pumpkin recipe

Natural baked pumpkin is the basis for preparing various dishes. All other baking methods are only derivatives.

The recipe for oven-baked pumpkin is as follows.

For baking you will need:

• pumpkin – 1.5 kg;
• vegetable oil;
• water – 0.5 cups.

1. Cut the prepared and peeled pumpkin into convenient pieces.
2. Grease the sheet with vegetable oil and place the pumpkin on the baking sheet.
3. Add some water.

To deliciously bake pumpkin pieces in the oven, the pumpkin needs to be well heated to a temperature of about 180-200ºC. Then bake for 30 minutes over low heat.

Check the doneness of the baked pumpkin with a toothpick or fork.

Pumpkin baked in pieces with sugar in the oven

A tasty, healthy and easy-to-prepare dessert is pumpkin baked with sugar or powdered sugar. For the recipe for pumpkin pieces baked with sugar in the oven, you will need:

• pumpkin – 1-1.5 kg;
• powdered sugar (sugar) – 3-4 tbsp. spoons;
• vegetable oil;
• water – 150 gr.

1. Cut the pumpkin into small slices.
2. Then place the pumpkin pieces on a baking sheet greased with vegetable oil.
3. Add some water.
4. Sprinkle powdered sugar or sugar on top.
5. Preheat the oven to a temperature of 180-200ºC and bake the pumpkin over low heat.
6. In 25-30 minutes, the pumpkin baked with sugar will be ready.

Let it cool a little, and a delicious, healthy dessert is ready. If everything is done correctly, then pumpkin baked in the oven in pieces with sugar according to my recipe will become tasty, sweet, somewhat reminiscent of marmalade.

If you want to add more benefits and taste to this wonderful dish, replace the sugar with natural honey or sprinkle with cinnamon. Then a dessert made from oven-baked pumpkin will be much more aromatic, piquant and healthier.

As you can see, deliciously baking pumpkin slices in the oven is not so difficult. Use your imagination and add foods and spices at your discretion. Nuts, spices, and herbs wonderfully complement the taste of pumpkin. You can bake other vegetables and sweet fruits with pumpkin.

As a side dish, it will perfectly complement meat and fish dishes. Great tasty soups are also prepared based on baked pumpkin.

Check the doneness of the baked pumpkin with a toothpick or fork.