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How to Preserve Pumpkin Puree (How to Store Pumpkins)
Summer is almost over and it is to time pick the autumn harvest and start preparing our healthy winter preserves!
And certainly, there is no fall without pumpkins! So, today’s focus will be on this awesome yummy orange fruit which is not only delicious, but also extremely healthy and diet-friendly!
Pumpkins are suitable for almost all kinds or dietary regimens – it’s vegan (BTW, if you consider going vegan, make sure you check out these useful articles on the benefits and the most common mistakes when following this diet plan), it’s gluten-free (are you a fan of the allergy-free recipes, check out my massive gluten-free cookbook), low FODMAP (excellent gut healthy food), and moreover, it is low in net carbs, which makes it perfect for effective slimming for those on the ketogenic nutritional plan (Psst! My personal keto manual for women is available on Amazon)!
Speaking of the keto diet, I would like to remind you that my new book on healthy weight-loss using the low carb diet plan for women is up on Amazon! I also have a special celebration gift for you – a FREE COOKBOOK “10 Quick and Easy Meatless Keto Recipes“! Subscribe to my newsletter and get access to your cool freebies and special surprises! ==>
Now back to our main topic (I think we all know that pumpkins and squashes are super-duper healthy) – what is the best pumpkin preserve recipe?
Actually, today I will show you a couple of methods and ideas on how to store pumpkins:
- How to preserve uncarved pumpkins;
- How to store raw pumpkin by dehydration;
- Freezing your squash;
- How to store cooked pumpkin puree;
- How to store pumpkin seeds.
Store whole pumpkins correctly
Whole squashes are not very difficult to store for a few month under the right circumstances. But there is just one disadvantage – the taste may change in time.
So, as a general rule of thumb, let your whole raw pumpkin sit for a month or two tops.
First, place your yummy orange fruit in a dark and cool place which is well ventilated.
Second, make sure the squash is not touching the other fruits or a different kind of veggie. Additionally, you can wrap each one in food preserving tissues, if you wish. This is to prevent mold from spreading around. If one pumpkin is infected, it will transfer it to the others very quickly.
Third, check regularly for any signs of decay or mold – inspect carefully to see whether there are any soft spots present or drastic changes of color and/or smell. If the pumpkin is still healthy, you can consume it right away. If not, throw away immediately and see if the other fruits are affected.
Dehydrated shredded pumpkin
The next option is to turn your squash into tiny shreds which are very easy to store and are space conserving!
First, peel the pumpkin and cut it in small pieces.
Second, grind it or mince it in the kitchen chopper.
Third, cut the parchment paper in pieces which correspond to the size of the dehydrator trays (it could be in semi-circles or squares).
Fourth, place the paper on the trays and arrange the minced pumpkin so that it has enough space to “breathe”.
Fifth, let the fruit shreds dry out completely – it could take several hours depending on the amount of liquid in the pulp.
Lastly, wait for the flakes to cool down completely, transfer them into the bags (or jars). That’s it
Keep in mind that this is still raw pumpkin! To consume this goodness, you will have to soak in some clean water (I use a charcoal pitcher) and cook the pumpkin puree as usual.
How to freeze raw pumpkin?
You can freeze raw pumpkin pieces or shreds, but I will have to give you a little warning – freezing pumpkins changes their taste drastically, so keep that in mind. This technique can be useful if you wish to use this product for making puree and adding it to other dishes (like cakes or muffins).
Can you freeze pumpkins in mason jars?
Nope! Temperatures below zero may break the jars and you will have a lot of cleaning to do (let alone the danger of harming yourself with the shattered glass)!
How and where to store pumpkin seeds?
I always save the seeds of this precious fruit – they are absolutely amazingly nutritious, low in carbs, and packed with fiber and healthy fats!
Plus, consuming raw pumpkin seeds can have a beneficial anti-parasitic effect on the gastro-intestinal tract. You can check the full detox method and loads of other cleansing procedures in my ultimate detox and immune-boosting bible Complete Body Cleansing and Strong Immunity Bundle.
Back to our seeds!
First, remove the fleshy part of the pulp which holds the seeds together. That’s actually the most boring and energy-consuming part.
Place the seeds in a tray as you arrange them apart from each other for better ventilation.
Leave them in a well-aerated place for a few days and they should be ready! Place them in a jar or a zip lock pouch and store in a dark and cool place.
Remember that you can always roast the seeds in your oven at 190º C (374º F) for about 15-20 minutes, if you do not prefer them raw!
How to preserve pumpkin puree in jars?
OK, here’s one of my favorite methods for making winter preserves with squash which are low carb and super yummy and healthy!
What are you going to need?
- Your favorite type of pumpkin (I prefer the sweeter types so I don’t have to add any sweeteners);
- Keto-approved sweetener (if you desire) – if your squash is not tasty enough, you can add some stevia, erythritol, xylitol, monk fruit, Swerve, etc. In case you are not a fan of the keto diet, coconut sugar is also a wonderful white sugar substitute!
- Glass jars (heat resistant) – I prefer using jars with safety lids, so it is easier to check whether the vacuuming process is successful (for more info – below in the recipe).
The process is very simple and straightforward!
We shred the pumpkin (or cut it in small pieces), cook with a little bit of clean water (we need to use as clean ingredients as possible. I use filtered water from a charcoal filter pitcher which makes the recipe taste better and also helps with the sterilization process)
Cook the puree until soft as usual and transfer into the glass jars while it’s still hot!
The exact measurements and the detailed instructions are in the recipe card below! But before that, let me remind you of the sterilization process I use!
First, I wash the containers thoroughly and place them (along with the lids) in a metal tray in the oven pre-heated to 100º C (212º F), and “bake” for several minutes.
Then, I fill the jars while the puree is still hot, I seal them tightly, flip them upside down, and leave them to cool down completely.
If the sterilization process is successful, the buttons on the lids should not be springing up and down. That is why I like using these nifty lids with the safety buttons. J
Nutritional stats from my favorite FREE online calculator Cronometer:
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Want more low carb healthy preserves for the upcoming winter?
Check out the suggestions below!
Low Carb Red Currant Aperitif (Keto Red Currant Liqueur)
Low Carb Raspberry Jelly (Raspberry Jelly without Pectin)
Keto Vegan Vegetable Spread (Best Lutenitsa Recipe)
Sugar Free Rose Hip Marmalade (Low Carb Rose Hip Confiture)
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