Pumpkins offer far more than a Halloween decoration. This season is also the prime time to find and use sugar or pie pumpkins, the small dense pumpkins which are best for cooking and baking. Pumpkin seeds from any pumpkin can also be dried and roasted. Here are some pointers for preserving plentiful pumpkin at this time of year.
Freezing Pumpkin
Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pie or sugar pumpkins with fine texture (not stringy or dry). They should be heavy for their size and free from bruises or decay. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or roast in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally . Pack recipe-size amounts into rigid containers leaving headspace, and freeze.
Canning Cubed Pumpkin
Only pressure canning is recommended for canning cubed pumpkin. There are NO recommendations for canning mashed or pureed pumpkin or pumpkin butter due to the difficulty of heat transfer through the thick purees. To be safe, all low acid foods, including pumpkin, must be canned using pressure canner processing. Old-fashioned methods, such as open-kettle canning, oven canning and boiling water canning of vegetables have been discredited and can be hazardous.
Drying Pumpkin Seeds
Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in an electric dehydrator at 115-120°F for 1 to 2 hours, or in an oven on a very low, warm temperature only, for 3 to 4 hours. Stir them frequently to avoid scorching. Dried seeds should not be stored with any moisture left in them.
To roast the seeds, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for 10 to 15 minutes. Spread on paper towels to cool and store in an airtight container to enjoy within a few days.
Pumpkin Leather
Pumpkin also makes excellent dried vegetable leather. Purée cooked pumpkin and strain. Add honey and spices, and then dry on a home food dehydrator tray until dry and leathery.
Think Safety
Think safety when planning to preserve pumpkin. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. Use excellent sanitation in handling the fresh or preserved pumpkin. Do not let cut pumpkin sit out at room temperature for more than 2 hours during preparation prior to preserving.
The U.S. Department of Agriculture has NO recommended procedures for home canning of pumpkin butters, pumpkin preserves or pickled pumpkin products such as salsas, chutneys and relishes. Beware of preservation recipes for these types of products from non-tested sources, such as online sites where individuals can post recipes which are not verified for safety. If you prepare pumpkin products such as these, they should be served immediately or stored under refrigeration at all times.
For more information on preserving pumpkin safely, visit the website of the National Center for Home Food Preservation at the University of Georgia, http://nchfp.uga.edu/. They have reliable, tested information on a variety of fall food preservation topics. I will also be happy to assist you with food preservation questions and resources at the Ellis County Extension Office, (785) 628-9430.
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.