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Freezing Pumpkins |
| By Ellen Brown |
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Selecting High-Quality Pumpkins:
Leave pumpkins on the vine until they are fully mature and are vibrant orange in color. They should appear firm and have a hard outer skin. Leave 1 inch of the stem on when you harvest to make pumpkins easier to handle.
Preparing for Freezing:
Wash pumpkins and cut into quarter pieces or smaller for cooking. Scrape out the seeds with an ice cream scoop. Steam, bake or cook in boiling water until fully tender (45 to 60 minutes depending on size of pieces). Wearing gloves, remove hot pulp from the rind and mash with a potatoes masher or run it through a hand-cranked strainer.
Freezing Method(s):
Boilable Bags:
Pack warm pulp into 1-pint boilable freezer bags. Add butter and seasoning, if desired. Seal. Cool, pat bags dry and freeze.
Dry Packs:
Pack cooled pulp in suitable containers leaving 1/2 inch of headspace. Seal, label and freeze.
Suitable Packaging:
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing asparagus includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
Maximum Storage Time:
10 to 12 months at 0ºF.
Thawing:
Defrost pulp in the refrigerator or microwave, or reheat in boilable bags.
Tips:
Prepare and freeze winter squash varieties using this same method.
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RE: Freezing Pumpkins
I have been freezing pumpkins for about 20 years now. My poor children are not allowed to carve their halloween pumpkins so mommy can cook them. I have a great aunt that thinks I am nuts and ask me if I know that they sell pumpkin in cans in the store and it is a whole lot easier.
Whatever, cooking up pumpkins is not very hard and it is so worth it to have fresh pumpkin in things. YES there is a difference in the taste. I make my uncle a homemade pumpkin pie when he comes home. The process that they discribe here is so simple and you will be thrilled with the fresh pumpkin taste.
Like someone else said I do not buy the small pie pumkins after all how many pumpkins would you have to cook for a decent amount of pies. I look for the biggest and best that you can find. Also I look after Halloween sometimes they are cheaper. Or ask people for the ones that they bought to decorate with- after all MOST people do not cook pumpkins so I bet you could find several for free if you just ask around. Happy eating!
RE: Freezing Pumpkins
My mother swears by using slightly underripe pie pumpkins (hard to find & expensive) but I usually buy the biggest pumpkin I can get (about 25-30 lb). I seed, peel & cut into 2" cubes & simmer for 50-60 min. Drain in strainers for an hour or until cooled somewhat. I then run it through the food processor about 4 cups at a time for 1-2 mins until the "strings" disappear. I then line strainers with cheese cloth, 2 or 3 layers, return pumpkin to strainers and let drain for 2 to 4 hours. If pumpkin is very stringy I'll run it through the food processor again before placing in freezer bags in 2 1/2 c amounts (aprox 1 can prepared pumpkin). Date packages. Makes 6 or 7 pies.
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