How to properly store a pumpkin in the winter at home. How to properly store pumpkin at home: whole and cut Storing pumpkin in winter
This vegetable does not lose taste and nutritional value during the winter, that is, when the diet suffers from a lack of vitamin fruits and vegetables. The main thing is to know how to store a pumpkin.
Temperature and shelf life
The most important thing is to understand at what temperature to store pumpkin in winter.
The best is considered to be 5-15 ° C.
With her, the fruits remain juicy and edible throughout the autumn-winter period, sometimes until spring and even early summer.
For the longest time - up to a year - it can be stored in the freezer.
In addition to temperature, humidity and ventilation are also important.
Ideal performance - 60-70% humidity, then the vegetables will not dry out and at the same time the risk of developing rot and mold is minimal.
How to store a pumpkin in an apartment
After harvesting, the question arises of where to store the pumpkin in the winter at home. When the house has a basement, the problem is easily solved. But in the absence of it, it will not be easy to organize storage of rather large fruits throughout the winter.
On the loggia or balcony, the pumpkin is stored very well.
It should be laid out on shelves covered with cardboard, thick paper or cloth.
The room should be glazed and regularly ventilated.
Dampness, fungal infections of surfaces and freezing should not be allowed.
Since the pumpkin loves shading, the racks should be hung or covered with a thick cloth.
The fruits should not be in contact with each other. If there are a lot of pumpkins, but there is not enough space, then you can lay them more densely, separating one from the other with cardboard or paper.How and how much pumpkin can be stored in the refrigerator
In the refrigerator, pumpkin is stored in case of incomplete processing of the fruit or after pruning of damaged winter stocks, it is irrational to send whole fruits to the shelves. Uncovered areas are wrapped with cling film or foil, store up to 2 weeks or even a month, provided that the refrigerator is a modern unit with an excellent antibacterial system.
To prevent moisture evaporation from the surface of the cut, it is covered with a very thin layer of vegetable oil, preferably odorless. The fineness of the layer can be provided by a culinary brush.
Freezer storage
A freezer is the best place to store pumpkin in normal apartment conditions.
It's convenient - you take it out and you can cook. In addition, the vegetable may lie there. up to 12 months.
It is only necessary during the preparatory work to remember how to properly store the pumpkin in the freezer.
To freeze it, you need to cut it into pieces that will be used in the future for cooking.
These slices are placed in special freezer bags or containers.
My method
I usually keep the whole pumpkin. But as soon as I cut it, I store one unused part in the refrigerator - for next use. I send the other unused part to the freezer - for a long time.
If the pumpkin is intended for a stew or other vegetable compound dishes, it can be frozen with the dish "neighbors": carrots, apples, peppers.
Drying is a great way to store!
If the apartment does not have a place to store fresh fruits, then it is recommended to dry them.
Before drying, the pumpkins should be cut into slices up to a centimeter thick, peeled and rinsed with very hot sweetened water.
Well-dried slices are placed in an electric dryer or in a preheated and turned off oven.
Dry them at a temperature of 50-60 degrees.
Drying time in an electrical appliance is determined by the instructions for it.
Drying time in the oven - 5-6 hours... Periodically, you need to turn on the oven to maintain a constant temperature, but do not allow it to rise to 80 degrees, otherwise the pumpkin will not dry out, but will bake.
Modern electric ovens allow you to maintain a low temperature regime of 50-60 degrees. In such ovens, you can dry vegetables at night and not worry about anything.
The dried slices are stored in a dark, dry place by transferring with thick paper or baking parchment.
Also, in the absence of storage space, it will not be superfluous to make various preservation of pumpkin: juices, mashed potatoes, candied fruits, salads, jam. Personally, I roll up a lot of such goodies:, and certainly.
The seeds are collected, washed and dried. They are used as a delicacy or decoration of salads, pies. In addition, it is a very useful product for both men and women.
Storage rules in the cellar or basement
A dry, ventilated, frost-free basement will be an ideal place for storing crops.
Only beginners in country matters can doubt this method and ponder whether it is possible to store the pumpkin in the cellar.
In the room you need to put racks, cover the shelves with dry high-quality straw and lay out the fruits with the stalks upwards at some distance from each other.
Periodically, they should be turned in place, and the pumpkins and straw underneath should be inspected for rot, mold, and pests.
Fruits with traces of damage are not subject to further storage and are processed.
If the pumpkin remains intact, only the damaged areas are removed from the peel, then the cut sites are closed with a bactericidal plaster and taken into the house. This fruit can be stored at room temperature for up to a week.
All these rules apply to the storage of mature zucchini, however, they have a slightly shorter shelf life.
Storing the cut pumpkin
If the pumpkin has not been fully used, then it can be kept as fresh as it was cut until the next use.
If the pumpkin is not peeled and will be stored in a large chunk:
- tightly tighten the cut with cling film;
- put the product in the refrigerator. So it can be stored for up to 3 weeks.
If you use it after this period, then it is recommended to finely peel the top layer of the pulp.
Peeled and cut into pieces, they are stored differently:
- you need to lightly grease the slices with vegetable oil using a culinary brush;
- wrap with cling film or foil.
It is not recommended to keep the cut pumpkin in the refrigerator for longer, it is better to freeze it.
When to harvest pumpkin and how to store it?
Only properly and on time pumpkin will be well preserved.
Harvest time - late September - early October, before the early morning frost.
Let us summarize briefly.
- You need to harvest the fruits in dry, sunny weather.
- They should be cut in such a way as to keep the dry, hard stalk intact (without it, the pumpkin will quickly deteriorate).
- Spread the cut pumpkins in a well-ventilated place.
- From the dried fruits, undamaged ones are selected - they remain for storage, the rest are processed.
- Small scratches on the peel can be sealed with a bactericidal plaster and the pumpkin can be left for winter storage; it must be used before others.
- Ideal storage conditions: dry ventilated darkened room with an air temperature in the range of 5-15 degrees. Some varieties keep well in warm rooms in city apartments or houses. Do not organize storage in hot, damp or freezing rooms.
- Under the fruits, you need to lay a bed of straw or similar materials, spread them with the stalks upward at a distance from each other. It is unacceptable to dump them in bulk, since from a lack of fresh air, some fruits will deteriorate and cause damage to the rest.
- The crop must be inspected from time to time. If traces of damage or deterioration are found, the orange vegetable is taken away, the damaged areas are removed and processed.
Useful video
The storage time and quality of pumpkin also depends on the variety. You can see the secrets and features of the varieties in this video:
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Pumpkin is a versatile product on the hostess's table. This vegetable is used to prepare first and second courses, desserts, juices and mousses, jams and candied fruits. Due to the minimum amount of calories, it is recognized as a dietary product. It contains many useful substances - vitamins, amino acids, minerals and fiber.
Unfortunately, the vegetable does not grow all year round, so you should know in the apartment.
To make a harvest for the winter, you first need to know which variety is more suitable for storage.... There are many varieties of pumpkin, but late-ripening ones are suitable for long-term storage. They have a thick and elastic peel that preserves the integrity of the product for a long time without losing useful vitamins and minerals.
In addition, pumpkin is divided into large-fruited and small-fruited varieties. Large-fruited have a longer shelf life - up to 8 months.
Small-fruited less persistent- they are stored for 3-4 months. However, with a shorter shelf life, small-fruited varieties have a richer and more pleasant taste.
The following pumpkin varieties are best stored:
- Kherson- large-fruited variety. Fruit weight varies between 3–6 kg. Has a delicate sweet taste.
- Zhdana- large-fruited variety. The weight of one fruit reaches 6–8 kg. The pulp is rich orange in color, has a sweet taste.
- Slavuta- also a large-fruited pumpkin, ripening by the end of the summer season. The fruit is small - only 3–3.5 kg. The pulp is rich orange in color, loose in structure, has a sweet delicate taste.
- Mozoleevskaya-15 - a hard-bore variety belonging to the mid-season species. The weight of one fruit reaches 8 kg. The pulp is bright yellow, firm, has a rich sweet taste.
- Arbatskaya- late-ripening nutmeg pumpkin. The fruits are large, reaching 5–9 kg. The flesh is reddish-orange in color, crispy, juicy.
- Gilea- refers to the nutmeg pumpkin varieties. The fruits are large, weighing at least 9 kg. The pulp is bright in color, firm, crunchy, juicy, sweet.
- Polyanin Is another elongated nutmeg variety. The weight of the fetus reaches 4 kg. The pulp is firm and juicy in taste.
- Ioannina- mid-season variety. The average weight of one fruit is 6.5 kg. The pulp is juicy, sweet.
Choosing the right fruits
Choosing fruits for home storage for the winter should be from late-ripening varieties, since they are stored longer. The fruit should be deep orange in color and have a firm surface without scratches or dents.
How to store a pumpkin in an apartment
Unfortunately, not everyone has the opportunity to store fruits in a basement or cellar. People living in an apartment, and not in a private house, often face the problem of the safety of fruits and vegetables. However, with proper preparation, pumpkin can be stored until spring and in apartment conditions.
Fruit preparation
The necessary moment in storing pumpkin is the stage of preparing the product. Therefore, you should be serious about harvesting or buying fruit from the market. When choosing a fruit for long-term storage, pay attention to the presence of a tail - without it, the pumpkin will quickly begin to rot.
It is necessary that the tail is dry and free from signs of a beginner. Its length should be 5–7 mm. It is important to choose a ripe fruit, without damage, removed from the garden on time (before frost).
Attention! It is necessary to remove the pumpkin from the garden at a temperature not lower than -5 ° C.
If you do not adhere to these rules, winter harvesting will quickly deteriorate and will be unusable.
To preserve the product for the winter, the pumpkin skin must be thoroughly dried. Therefore, the harvested crop should be placed in a sufficiently sunny and ventilated place for a week.
Creating suitable storage conditions
When creating conditions for storing pumpkin, the following factors should be considered:
- Lighting. For long-term storage, pumpkin fruits must be protected from direct sunlight and bright light.
- Temperature. Favorable temperature conditions for storage are within the range of 8–10 ° C.
- Humidity. To store the pumpkin, the air humidity should be within 70-80%.
Where to store
- at room temperature;
- in fridge.
At room temperature
In an apartment environment, it is more correct to store the pumpkin not in a room, but on a glazed balcony, since the required temperature of 8-10 ° C is reached there. However, for storing pumpkins on the balcony, you should first of all prepare the room, that is, darken the glass in order to avoid direct sunlight on the product.
If the number of pumpkins is large, make a storage rack for storage. Line it with cardboard or heavy paper and stack the vegetables so that they do not touch each other. In places of contact, rot quickly forms.
Another place suitable for storing pumpkins in the winter in an apartment is the pantry. However, in this room, the temperature exceeds favorable values, thereby reducing the shelf life of the product.
In fridge
The pumpkin is often larger than the portion a family can consume to prepare a meal. This means that there will be a part of the fruit that needs to be preserved. The refrigerator will help with this.
To store in the refrigerator, grease the rest of the pumpkin on the cut with a thin layer of refined oil and wrap in plastic wrap. In this form, place the workpiece in the refrigerator in the storage compartment for vegetables.
In what form is it better to store
There are different storage methods for different uses of pumpkin. Storage is common at room temperature and cut in the refrigerator. In addition to these methods, there is also freezing and drying of the product. Consider the common types.
In general form
Storing the product as a whole allows you to preserve all its nutrients and trace elements for a longer time. If the necessary conditions are met, the vegetable can be stored until spring without loss of taste and quality.
Cut
Cut into pieces, the fruit can only be stored in a refrigerator or
This method is convenient in that the unused product does not have to be thrown away or an excessive amount of pumpkin dish must be cooked. It is recommended to wrap the unused part of the fruit in plastic wrap and put it in the refrigerator in the compartment for storing vegetables.
Freezing is also possible. To do this, cut the leftover pumpkin into pieces and put it in the freezer. The disadvantage of freezing is that it cannot be prepared from such a product
How much pumpkin is stored
The shelf life of a vegetable varies from 2 weeks to 1 year. The difference in terms is due to the storage method.
Longer storage is considered as a whole at room temperature. Such vegetables are stored until spring.
Shelf life up to 1 year is provided by the freezer. Sliced and packed in bags, pumpkin will diversify the diet until the next harvest.
Life hacks to extend shelf life
We offer several more cognitive life hacks that allow you to keep the product at home:
- If it so happens that the specimen that you prepared for storage was scratched, treat these places of the fruit with a solution of potassium permanganate or brilliant green. This procedure will destroy pathogenic microflora and prolong the shelf life of the pumpkin.
- For storing large quantities of pumpkin fruits, prepare wooden racks with openings for air circulation. A ventilated vegetable is less susceptible to rotting.
- Do not try to store the pumpkin near the fruit until spring, as ripe fruit will release ethylene, which will ripen and further rot the product.
- To avoid rotting, do not wash the pumpkin before storing it. However, if there are lumps of dirt on the peel, they should be gently brushed off or the fruit should be wiped with a dry cloth.
- Do not forget about your harvesting before spring. Check its integrity once a week to exclude the beginning of the decay process.
Conclusion
To preserve healthy and tasty pumpkin for the winter, it is important to choose the right variety of fruits. The pumpkin is stored as a whole under appropriate conditions: temperature not higher than 8-10 ° C, air humidity 70-80% and no direct sunlight. Another way to preserve the product without losing its beneficial properties is to freeze it.
By following simple tips, you will provide yourself and your family with a healthy vegetable that contains a large amount of vitamins for the entire winter.
In order for the pumpkin to lie until spring, it is necessary to comply with certain conditions: choose lax varieties, wait for the fruit to ripen, properly prepare the vegetable for storage. You can store pumpkin in the apartment, on the balcony and in the refrigerator.
Harvesting and pre-preparation
... The leaves on the bushes should become withered, wilted, partially discolored, but preferably not yet yellow.
The stalk and rind should be firm, lignified. An additional factor in determining can be the bright color of the skin, however, the color strongly depends on the variety and can vary: from reddish-orange to green-white.
When harvesting, it is important to monitor the preservation of the integrity of the fruit, try not to damage or crush the peel and pulp. Be sure to cut the stalk, stepping back 5-7 cm from the fruit.
Long-term storage varieties
When choosing varieties that you would like to keep throughout the winter, you should opt for simple, large-sized varieties, including those with a green color, for example: Winter sweet, Wax, Zhdana.
Sugar, refined, gourmet varieties are subject to storage much worse. The ideal option would be a variety with a thick peel: Kherson, Yanina or Kaleidoscope.
Delicious varieties keep poorly due to skin that is too thin, which does not provide sufficient protection.
Don't be afraid to pick late-maturing varieties, even when living in the northern region. After cutting, pumpkins can ripen for several months already in the apartment.
There is no need to worry about the taste, the fruit is still actively saturated with useful substances, although it is no longer growing.
Room, temperature and shelf life
The most favorable conditions for storing the fruit will be dark, dry, preferably warm places. It is highly discouraged to put the fruits in a basement, cellar or other room with high air humidity: the pumpkin will start to rot in such conditions.
How to store a pumpkin in an apartment
The apartment is considered an ideal storage place for pumpkins.
Under a bed, wardrobe, kitchen cabinets or in drawers - any dark place with an average temperature and low humidity (ideal 55-65%) is suitable for this purpose.
In an ordinary room or other dry room, for example, a pantry, the vegetable can be stored until the next season.
Balcony storage
The pumpkin can be kept pretty well on the balcony or loggia. A prerequisite is the presence of a glazing of the balcony. Windows will prevent moisture ingress and unwanted temperature drops.
How and how much pumpkin can be stored in the refrigerator
The main disadvantage of refrigerated storage is high humidity. If after cooking there is a piece of raw pumpkin left, it must be wrapped in paper, only then put into the refrigerator, so it will lie for a week or two.
Most housewives prefer foil or film to paper, but paper in this case will help absorb excess moisture. It is highly discouraged to store whole fruits in the refrigerator.
Freezer and blank storage
One of the most reliable storage methods is freezing or making homemade pumpkin preparations.
Raw
The easiest way is to freeze the product after peeling it and cutting it into small pieces to save space.
It is convenient to cook pieces of vegetables immediately after defrosting; they can be stored in this form for quite a long time, provided that they are sealed, for example, in freezer bags.
Blanched
Blanching involves dipping small pieces of pumpkin in boiling water and then in cold water. They should be held in each pan for a couple of minutes, then dried and frozen.
Rubbed
Pieces of the fruit are crushed on a grater, packed in small bags (you can add orange, lemon) and frozen. There are other methods, including boiling, but the grated pumpkin will also be stored for a long time without processing.
Baked
The pumpkin is cut into large oblong slices right along with the skin. The skinned slices are placed on a baking sheet, which is sent to the oven.
Pumpkin slices are baked for 1-1.5 hours at a temperature of 180 ° C. After they cool down, the slices are peeled. The pulp becomes soft, peeled, placed in containers and frozen.
Drying is a great way to store!
Dried pumpkin slices keep well in containers, jars, or bags. The dried fruit is suitable for preparing almost any dish; it can be added to soup or stewed.
In the sun
Drying in the sun is considered the most natural way, unlike electric drying, it allows you to preserve many useful elements.
In this case, it is necessary to ensure that the slices do not deteriorate, do not begin to wither in the sun. After the pumpkin has been washed, wiped dry and cut into thin slices, it should be laid out on a cloth or paper.
In the oven
In order to dry the pumpkin in the oven, peel and seed it, rinse it, cut it into small slices not exceeding 0.6 cm thick.
The temperature in the oven during the drying process should not exceed 60 degrees Celsius. Cooking time is about 6-8 hours, depending on the variety and thickness of the slices.
In an electric dryer
This appliance is specially designed for drying vegetables and other food. You just need to set the appropriate mode on the control panel. Cooking time for medium-thick pumpkin slices is about 6 hours.
Juicing
There are many variations, often added to the composition:
- carrot,
- Orange,
- lemon,
- cinnamon,
- sugar,
- sea buckthorn,
- dried fruits.
In most recipes, lemon (lemon juice) and sugar are required ingredients. The juice prepared for the winter can be stored throughout the year. Freshly squeezed juice, juice without heat treatment, is stored for no more than two days.
To create a blank, you need to boil the juice like jam.
You can make two types of juice from it:
- No pieces of pulp. The pumpkin is passed through a juicer, the resulting juice is cleaned (using gauze) and boiled with sugar. The juice should be boiled for about 40 minutes over low heat.
- With pulp. Pumpkin pieces will need to be ground in a meat grinder or grated, then boiled with sugar. The procedure will take 5-10 minutes.
The shelf life is the same for both cooking methods.
Storage rules in the cellar or basement
Storing pumpkin in the basement requires accuracy and adherence to certain rules. Humidity should not exceed 65-70%. It is better if the room is dark.
Additionally, you should put a dense household cardboard (straw) under the fruits or lay between the fruits, which will absorb excess moisture.
Storing the cut pumpkin
... The cut fruit is not stored for a long time; it will rot in the room in a couple of days. It is better if the peel is not cut off.
If there is a pumpkin slice left, but it is not possible to cook it in the near future, it should be put into the refrigerator, previously wrapped in foil.
Healthy, unspoiled fruits should be frozen, dried or canned, therefore, for longer storage, it is better to immediately cut the vegetable into small pieces and put it in the freezer.
Useful properties of pumpkin
Pumpkin contains many vitamins, minerals and nutrients that have a positive effect on human health: carotene, zinc, magnesium, phosphorus, vitamins A, C, E and group B.
The vegetable should be eaten in the fight against obesity, diabetes mellitus, it is advised for diseases of the liver and intestines. Dried and boiled inflorescences are recommended for coughing and sore throat.
Pumpkin juice has a positive effect on the body , helps to regulate ureteral processes, relieve puffiness. Pulp compresses can help wounds and ulcers heal.
Why do we need pumpkin seeds?
If correct, next year they can be planted and get a rich harvest. It is useful to eat them, they contain many useful substances. Salads, smoothies, stews, seeds will add flavor.
Drying pumpkin seeds is about the same as drying the vegetable itself, except that it takes less time. Seeds for planting can be dried in the sun by placing them on a cardboard box for several days.
Conclusion
The pumpkin should be stored in a warm room with low humidity; an apartment is ideal.
Drying is a popular storage method in several ways: in the sun, in an oven or in an electric dryer.
In how to save a pumpkin for the winter in an apartment, you just need to know all the storage conditions and observe them. This is not a troublesome business. Immediately, we note that not all pumpkin varieties can lie for the same long time, until spring. Most often these are late-ripening or mid-ripening varieties, bright orange in color, with a dense skin and tasty pulp.
The pumpkin is beautiful and healthy. In winter, on our table, it can turn into many interesting dishes suitable for everyone, including children and diabetics. If you eat pumpkin constantly, then your mood will improve, fatigue and irritability will go away. And if you follow the figure, then it is imperative to stock up on pumpkin for the winter. It is she who helps burn fat and stimulates metabolism.
Since the benefits of pumpkin are obvious, and it was not in vain that we grew it in our garden. The most important thing is to be able to save the pumpkin harvest. Therefore, the editorial staff of the site site collected the most practical tips on how to save a pumpkin for the winter in an apartment, cellar, basement and other places. If you know how to store pumpkin at home and do it right, then you can preserve all the taste and useful qualities until spring.
What kind of pumpkin should be left to save the pumpkin for the winter
It is best to store round fruits of medium size, mid-season or late varieties, with a thick skin, which must be removed before the first frost. Late varieties are considered the most delicious and mature. If they are not yet ripe, then they are left to ripen.
Dose the pumpkin in a dry, warm room for about 2 weeks. During this time, the stalk of the pumpkin will stick, and the bark will harden.
When to remove pumpkin from the garden for storage
The best time for pumpkin harvesting is mid-September - October, before the first frost. When collecting pumpkins for winter storage, save the stalk, do not break it off so that the vegetables do not start to deteriorate. The stem of a well-ripened pumpkin should be tough and dry. Experienced gardeners know how to save a pumpkin for the winter, therefore, they remove the pumpkin from the garden along with a stalk 8-10 cm long, choosing fruits without mechanical damage and scratches, with a healthy skin.
But even if the pumpkin rind is not perfect and there are grooves, then this is not a problem. There is a little subtlety about how to store a pumpkin for the winter with shallow scratches. They need to be sealed with a bactericidal plaster and eaten first.
Preparation and storage conditions for pumpkin
Fruits intended for winter storage should be picked on dry and warm days, while it is very important to monitor the safety of the stalk, both during harvesting and during transportation. The place under the stalk is quite vulnerable and if damaged, the vegetable is likely to rot.
Before storage, pumpkin fruits must be dried in the sun. This will allow their peel to dry out, and minor damage will have time to cork during this time.
After the pumpkin is dry, you can put it in winter storage. The storage space for the pumpkin must meet certain conditions. Only in this case it is possible to guarantee the safety of this vegetable until spring. So, the storage for the pumpkin must meet the following conditions:
- The room where the vegetable will be stored must be dry and dark.
- Cool. The optimum storage temperature is + 5 ° to + 10 °.
- Good ventilation.
- Failure to comply with at least one of these conditions will significantly reduce the shelf life of the pumpkin. For example, high humidity reduces this period by 2, or even 3 months.
How to keep a pumpkin for the winter in an apartment
For storing vegetables, it is very important to maintain a constant temperature regime. At what temperature to store pumpkin - pumpkin is well stored at a temperature of 5 - 15 ° C.
The best places to store pumpkin in winter are:
- dry, dark and cool basement or cellar;
- cold storage room with constant temperature;
- in the apartment under the bed, away from the radiators;
- in a dark, dry place in the kitchen;
- insulated balcony, with a constant temperature, not lower than +5 degrees.
Most importantly, the pumpkin storage area should not be humid and freezing in winter.
- How to store pumpkin in the cellar The cellar is the perfect place to store your pumpkin. Here it is best to put the pumpkin for storage on racks with straw, the stalk up and leaving a distance between the fruits. If one fruit starts to rot, then the rot will spread to the other. Therefore, it is imperative to leave gaps and periodically check the pantry for damage.
- On the insulated balcony in the apartment, you can store the pumpkin on racks covered with straw, hay, or dry rags. But with the onset of cold weather, the fruits must be covered with warm material.
- Another option, store pumpkin on the balcony in winter- insulate a large box with foam, and make a container for storing vegetables that maintains the same temperature.
- The secret of how to store a pumpkin in an apartment - the pumpkin is laid out on the floor, in a dark place, most often under, leaving gaps between the fruits.
If something starts to rot, then such a pumpkin needs to be cut. Cut out all the rotten parts, and eat or freeze the remaining cut pumpkin.
There is no answer to the question - how much pumpkin can be stored. If properly stored, pumpkin can be eaten all winter and spring, until April. The pumpkin, which can be eaten, smells delicious when cut, has no traces and smells of rot.
If, when cutting a pumpkin in the spring, you see sprouted seeds inside, then it will taste bitter and it is not recommended to eat it.
How to store cut pumpkin
Often pumpkins grow so huge that a large family cannot eat it even in a week, so you need to decide how to keep the pumpkin cut and what to do with it.
- It is best to cut the entire pumpkin into portions, wrap in plastic wrap and put in the refrigerator. So she will easily lie for 14 days.
- If you wrap slices of cut pumpkin in foil, then it will lie in the refrigerator for 30 days. The foil needs to be changed from time to time.
- By rubbing the pumpkin on a large one and placing it in the freezer in a picket, you can save the pumpkin for a very long time. In addition, this method saves time during cooking.
- By lubricating the cuts of the pumpkin with vegetable fat, it will not dry out.
Original recipes for what to make of pumpkin for the winter
Pumpkin blanks are very diverse and tasty, which are perfectly stored for future use for a long time. And so that you can enjoy bright red dishes all year round, here are proven recipes for pumpkin preparations for the winter. We have prepared original recipes for making pumpkin for the winter to surprise you. Try and enjoy. Good luck and good mood!
1. Pumpkin jam for the winter with lemon
Pumpkin is full of vitamins and minerals, to make it more useful and interesting, we suggest you add lemons to it and make pumpkin jam with lemon for the winter! To do this, prepare jars with lids for jam in advance. Sterilize them in a convenient way, dry them. When choosing pumpkin for making jam, opt for sweet garden varieties. The pumpkin must be fully ripe.
What you need for pumpkin jam for the winter:
- Lemon - 0.5 pcs.
- Pumpkin - 800 gr
- Sugar - 700 gr
- Water - 150 ml.
Recipe, pumpkin jam for the winter with lemon:
- First you need to prepare the pumpkin. Use a sharp knife to remove the inner fibrous edge until firm. Cut off the outer rind
- Cut the pumpkin into pieces, cover with water and cook for 30 minutes until the pulp softens. At this stage, 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. Set the minimum fire for this.
- Cook the jam until thick for another 30 minutes. Stir occasionally to keep it from burning. Stir with a wooden spoon.
- Pour into sterile jars and screw with sterile caps. Turn it upside down, wrap it up and leave to cool for a day. Then you can turn the jars over and send them to a cool storage place.
2. Pumpkin puree for the winter for children and adults
Beautiful and bright pumpkin puree for the winter for children and adults can be used not only as a 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 cooking recipe:
- Take a ripe and bright orange pumpkin. Remove inner fibers and rind.
- Cut the pumpkin into large pieces.
- Boil the pumpkin until tender with a glass of water. In time it will take from 20 to 30 minutes (depending on the type of pumpkin). If the water has not completely evaporated, do not worry: puree the pumpkin with a blender with it.
- Add sugar, mix thoroughly the resulting puree.
- Bring the puree to a boil, cook, stirring often, until the desired thickness. As you cook, the pumpkin will darken and the puree will become thicker.
- Prepare sterile jars and lids in advance. Pour the pumpkin puree hot, seal tightly. Store mashed potatoes in a cool place.
3. How to prepare a pumpkin for the winter in the form of caviar
Pumpkin caviar turns out to be no less tasty than eggplant or squash. And if you twist the vegetables into a meat grinder, it looks very similar. But the pumpkin is not inferior in benefits to the zucchini or eggplant! A big plus of this recipe, how to prepare a pumpkin for the winter, is that the caviar can be eaten both fresh and prepared for the winter. It can be stored well in a cool, dark place, under metal lids or in the refrigerator under plastic ones. 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 gr (or tomato paste 3 tsp and 70 ml of 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 vegetables: wash and peel them, cut into small pieces for a meat grinder.
- First, twist the onion and send it to the heated 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 vegetables, fry for 10 minutes, stirring occasionally with a spoon.
- Mince tomatoes or use tomato paste with water. Add to vegetables, salt to taste, pepper. Simmer for 20 minutes, covered.
- Add chopped garlic, vinegar, stir and simmer pumpkin caviar for 5 minutes. Place in sterile jars and roll up. Alternatively, chill and serve, sprinkled with fresh chopped herbs. Enjoy!
Many summer residents grow pumpkins on their plots, and the harvest is harvested at the end of summer. One part of the fruit can be consumed immediately, while the other can be sent for storage. In order to be able to enjoy the vitamin fruits even in the winter season, it is extremely important to observe the storage conditions, and regardless of where the pumpkin lies - in the cellar or in the apartment. What are these conditions, we will figure it out further.
Which varieties are suitable for storage?
Not all pumpkin varieties can be stored in winter, so this factor must be taken into account when purchasing seeds. Mid-season and late-season varieties are best stored, especially if you plan to keep them in a cellar or basement. The varieties that are distinguished by high keeping quality are:
- Kherson... Medium late, drought-resistant and thermophilic variety. This pumpkin has a dense gray skin and a slightly flattened shape. There are small spots and stripes on the skin. The pulp is orange in color, fleshy and sweet.
- Slavuta... It belongs to the late varieties, so harvesting is done in mid or late September, depending on the weather. This type of pumpkin has a grayish-green skin, sweet flesh and strong immunity to diseases.
- Ioannina... A mid-season variety that has an oval shape, an orange peel with small green spots and a pleasant sweet taste. Does not suffer from powdery mildew.
- Gilea... A mid-season nutmeg variety that has a thin peel, yellowish-orange pulp with a pleasant taste.
- Polyanin... Mid-season table variety. The fruits ripen in a cylindrical shape, have a brown skin and sweet pulp, which is used in baby food.
- Vitamin... It is a late-ripening variety of butternut squash with a ripening period of 130 days, which is recommended to be planted in warm summer conditions. The fruits are oval in shape, with a yellow rind with green stripes and a sweet orange pulp. They can weigh from 4 to 7 kg.
- Winter sweet... It is a mid-season variety with a gray, speckled crust. The shape of the fruit is round and slightly flattened. The pulp is orange, sweet in taste and smells good. Has immunity against various fungal diseases. Stores well. Fruit weight - from 6 to 12 kg.
- Pearl... A mid-late variety of butternut squash. It resembles a pear in shape, the pulp is used even fresh. Fruits grow up to 5 kg in weight.
- Interception... A late-ripening variety that bears small fruits weighing up to 3 kg. Their shape is elongated or shortened. Great for baking and juicing.
- Zhdanna... The variety is considered mid-season. The fruit ripens large in size, has a bright orange pulp and a sweet taste. Fruits can weigh up to 8 kg. Has a strong immunity to disease and long-term keeping quality.
- Arabat. Butternut squash with a growing season of 118-127 days. The fruits are cylindrical in shape and resemble zucchini in appearance. Weigh from 9 to 20 kg. The rind is bright yellow and the flesh is orange and sweet. The variety keeps well in the cellar.
- Gymnosperm... A mid-early pumpkin variety that grows from 5 to 15 kg. Has a hard crust and yellow flesh. Stores well under optimal conditions.
Experienced gardeners recommend choosing for storage for the winter, since under optimal conditions they have a high keeping quality - about 6 months. Popular varieties include Vitamin, Pearl, Intercept, Vita and Butternut.
Optimal storage conditions
Regardless of the storage location, experienced gardeners identify universal conditions that allow you to keep the pumpkin fresh for as long as possible. They look like this:
- lack of light (it is required to prevent direct sunlight from entering the fruit);
- constant access of fresh air (there must be good ventilation in the room);
- comfortable temperature - + 3 ... 15 ° C (at low temperature conditions, the fruits will freeze, and their shelf life will be reduced by 3-4 months);
- moderate indicators of air humidity - no more than 75-80% (with higher humidity, cobwebs, mold, spots and other signs of damage will appear on the fruit crust, so they will have to be removed, and the storage location - changed).
The best place for storage is the cellar, but with the right approach, the fruits can also be kept in a pantry, refrigerator, insulated balcony or garage.
Storage preparation
First of all, it consists in the correct harvesting. It is recommended to harvest the pumpkin at the beginning of September, before the frost sets in. By this time, it should be firm and dry slightly. The collection should be carried out on a dry day, cutting off the pumpkin along with the stalk.
The harvested fruits are recommended to be cleaned of dirt with a dry towel and kept in the sun for several days so that the stalk is dry. This is an important point, because in the event of a violation of the integrity of the stalk, the vegetable will quickly deteriorate.
The dried fruits then need to be sorted out in order to select the most successful specimens for storage. They must be fully ripe, healthy and complete with stalks. If the pumpkin has damage, dark spots or mold, then it is not suitable for storage, even if you cut off unsuitable areas, because in this case, the risk of infection of the entire fruit is extremely high.
For storage, you need to send a pumpkin with a natural protective layer, since it scares off pathogens. In this regard, the harvested fruits should not be washed or wiped with a damp cloth.
Where and how to store pumpkin?
In the cellar
The safest way to preserve the pumpkin is to place it in a cellar, since this place usually maintains a constant air temperature of about 5 ° C and maintains a moderate air humidity of 75%. Of course, before laying a vegetable, the cellar will need to be prepared in advance:
After preparing the room, you can directly lay the pumpkin in compliance with the following rules:
- put the fruits on the shelves, since the temperature on them is higher than on the floor;
- put dry paper or straw under the fruits;
- do not put fruits close to the walls;
- be sure to direct the fruit stalks up;
- keep about 10 cm between the fruits, that is, do not spread them close to each other;
- put straw between the pumpkins.
After the bookmark, it is necessary to regularly review the state of the fruits. If it is found that some fruit is spoiling, then it must be immediately removed from the cellar.
If condensation appears on the pumpkin, wipe it thoroughly with a dry cloth, and then ventilate the cellar and check how the ventilation system works. Condensation usually occurs at high humidity. If the water droplets are not dried, dark spots form on the pumpkin and turn to rot. As a preventive measure, you can put quicklime in the cellar, since it perfectly absorbs excess moisture.
In the apartment
It is much more difficult to keep a pumpkin in an apartment in the winter, because this will require finding a lot of space, creating temperature conditions and darkness. The task will be much easier if the apartment has a storage room. In this case, the pumpkin can be stored according to the following rules:
- For better preservation, put the fruits in containers, for example, in a cardboard box, wooden box, box or plastic container. For these purposes, you cannot use plastic or cellophane bags, since condensation will accumulate in them, which will lead to the formation of a favorable environment for the development of harmful fungi.
- Place parchment paper or a small layer of dry straw under the fruits, as well as between them. In the future, the litter should be changed if it becomes damp.
- Place containers with vegetables on the pantry shelves.
- Ventilate the room regularly and maintain the optimum temperature (up to 10-15 ° C).
- From time to time, inspect pumpkins in order to timely remove fruits that are starting to deteriorate.
Even if the pumpkin is stored in an apartment, it cannot be washed, since a natural bloom should be preserved on the crust, which is a kind of protection against damage to the vegetable.
If the apartment does not have a pantry, then another space can be allocated to store the pumpkin:
- Cool place near the windowsill... Under the fruits and between them, you need to put cardboard or a thick layer of paper, and they should be installed with the stalks up. In the daytime, the sun's rays will fall on the pumpkin, which will lead to its rapid deterioration. To prevent this, the vegetable should be covered with a breathable material, for example, a linen or cotton cloth.
- Glazed balcony or loggia... Cover the uninsulated floor with an old blanket, on which to arrange the fruits with the stalks upward and at a distance of 10 cm from each other. To protect them from the sun, they need to be covered with a cloth. When the temperature drops, it is better to wrap the fruits using a cotton blanket. On the balcony, you can also make shelves or racks, which must be painted and whitewashed to kill fungi. After that, you can store the pumpkin on them.
- Under the bed in a cool room... As a last resort, the pumpkin can be kept under the bed. It cannot be placed on linoleum or cement, so it is advisable to put plywood under it. The fruits should still not be in contact with each other. As with other storage methods, they must be stacked with the stalks up.
In fridge
If the pumpkin has grown to a large size, it will have to be divided into 2-3 parts, but in this case the shelf life at room temperature will be significantly reduced - up to 3-4 days. In addition, for this you will need to dry the cut with a napkin and wrap the fruit in a linen cloth to protect it from the sun's rays.
In the refrigerator, cut pumpkin will last about 7 days if cut into pieces and carefully folded into clean plastic bags. To increase the storage time up to a month, you can wrap the pumpkin in foil, but in this case you will have to change the wrapper regularly, and grease the pumpkin pieces with vegetable oil so that they do not dry out.
The cut pumpkin can be stored in the freezer for the longest time, but so that it does not deteriorate, it must first be frozen. Of course, in this case, much will depend on the quality of the freezing. It is done as follows:
- Rinse the fruits, remove the peel and seeds, and then cut into small pieces.
- Place the sliced pumpkin in the refrigerator for 8 hours or overnight.
- Hold the chilled pumpkin for about 1.5 hours at room temperature.
- Dry the pumpkin in the oven for about 2 hours at a heating temperature of 50-60 ° C, and then cool.
- Place the pieces in special containers or freezer bags to remove excess air. So that in the future you do not have to defrost the entire pumpkin, it should be laid out in freezing containers in small portions - 300-500 g each.
- Place the blanks in the freezer.
In this form, the pumpkin can be stored until next season.
To enjoy the pleasant taste of a vitamin vegetable, it must be properly defrosted. So that the pumpkin loses less juice, it should be removed from the freezer and placed on the shelf in the refrigerator. It will take about 10 hours to fully defrost. If you need to defrost the pumpkin faster, you can simply put it in the sink, and eat it after 5 hours, but in this case it will turn out to be drier.
For the fastest defrosting, the pumpkin can be sent to the microwave by turning on the "Defrost" mode. If there is no such device, the pumpkin bag can simply be thrown into a bowl of hot water. However, it should be borne in mind that such methods adversely affect the structure of the pulp.
How to store it?
Dried
You can dry the pumpkin to make it easier to store it. In this case, it will take up less space and will not deteriorate. For drying, you can use a conventional oven or a special electric dryer. It is carried out in several stages:
- Wash the pumpkin skin, then separate the pulp and remove the seeds.
- Cut the pumpkin into small pieces, about 1 cm thick.
- Cover the baking sheet with parchment paper, on which spread the pumpkin slices in a thin layer.
- Heat oven to 60 ° C and dry pumpkin for 5 hours. Switch off the oven periodically. The temperature should not rise to 80 ° C. Such manipulations are not required when using an electric oven, which is able to maintain a constant temperature.
- Take out well-dried pieces and leave to cool.
It is necessary to store dried pumpkin in containers without access to air.
In brine
- Rinse the rind, then cut the fruit into slices and remove the seeds.
- Throw the pieces into sterilized jars.
- Prepare brine - dissolve 3 tbsp in 1.5 liters of chilled boiled water. l. salt.
- Pour the brine into jars with pumpkin, and to the very edges of the container, and cover with a plastic lid.
Pickled
Pickled pumpkin resembles canned pineapple. This method of harvesting will allow you to feast on your favorite vegetable for a whole year and even more. It can be served as a side dish for meat or as an independent dish.
For pickling, you will need the following ingredients:
- pumpkin - 1 pc.;
- water - 1.5 l;
- citric acid - 1 tsp with a slide;
- sugar - 150 g;
- salt - 1 tbsp. l .;
- lemongrass - 7 leaves;
- radiola pink - 7 g.
To prepare the pickled product, you will also need a pre-sterilized glass jar.
The pumpkin is pickled as follows:
- Wash the medium pumpkin, separate the pulp and remove the seeds. Cut the pulp into small cubes.
- Boil the pumpkin for about 5 minutes, and then throw the boiled pieces into a sterilized jar.
- Prepare the filling by boiling water with the addition of sugar, salt, citric acid, lemongrass leaves and rhodiola rosea powder.
- Pour the filling into a jar with pumpkin.
- Roll up the jar with a metal lid and turn over for a while.
Store pickled pumpkin in a cool place, preferably in a cellar.
How long can pumpkin be stored?
You can store the pumpkin for different times, since it all depends on the conditions created and how it is processed:
- fresh pumpkin, cut into pieces, is stored in the refrigerator from 7 to 30 days;
- in an apartment, storage periods are about 4-6 months, but there are pumpkin varieties and individual specimens that are stored for up to 12 months;
- if the vegetable is laid out on the shelves in the cellar, then it can be kept in this form until spring;
- frozen and canned pumpkin can be stored for 1 year;
- dried pumpkin in a well-sealed container can be stored for 1.5 to 2 years.
Storage errors
Many summer residents who grow pumpkins on their own make a number of mistakes that reduce the shelf life. These include:
- picking an unripe vegetable, which quickly becomes moldy and starts to rot;
- watering the pumpkin a week before harvesting (being in dampness, the fruit begins to deteriorate quickly);
- sending fruits for storage in a cellar without preliminary drying in the sun and in a dry place;
- storing pumpkin in a cellar on shelves with raw wood or on a cement floor;
- laying pumpkin for storage in the same cellar with apples that emit ethylene.
Video: how to properly store a pumpkin?
Under what conditions to store pumpkin so that it does not become covered with mold and rot is described in the following video:
Pumpkin is a healthy dietary product that can be stored for the winter both fresh and processed. To preserve all the useful properties of the product fresh, it is better not to store it for more than 6 months. It should be borne in mind that the optimal storage period for pumpkin is 2-3 months.
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