2005 Year in Review

Resources for Home Preserving Pumpkins

Pumpkins offer far more than a door-stop at Halloween. Make them do double duty. Instead of carving a face in your Halloween pumpkin, use nontoxic paint or marker pens to create a unique face. After Halloween has passed, the pumpkin flesh inside can be preserved by canning, drying, freezing, and it makes excellent freezer or refrigerator preserves. Pumpkin seeds can also be dried and roasted. Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found at: Home Food Preservation.

Canning Cubed Pumpkin - Only pressure canning methods are recommended for canning "cubed" pumpkin. All low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods). Older methods, such as oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning 1994). An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints – an average of 2¼ pounds per quart. Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking cut into 1-inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process following the USDA recommendations: Home Food Preservation.

Freezing Pumpkins - Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Small size pumpkins (sugar or pie varieties) make better products. Wash; remove seeds, Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Pack into rigid containers leaving headspace, and freeze.

Drying Pumpkin and Pumpkin Seeds - Wash, peel, and remove fibers and seeds from pumpkin flesh. Cut into small, thin strips. Blanch strips over steam for 5-6 minutes and cool rapidly. Dry the strips in a dehydrator until brittle. Pumpkin makes excellent dried vegetable leather. Purée cooked pumpkin and strain. Add honey and spices, then dry on a food dehydrator tray. Home Food Preservation.

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 a dehydrator 115-120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching. To roast, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for 10 to 15 minutes.

Pickling Pumpkin - Pumpkin can be used in pickled recipes such as salsas, chutneys, and relishes; however, these recipes must be treated as fresh foods and refrigerated. They cannot be safely canned by either the boiling water or pressure canning methods.

Pumpkin Preserves - Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. The USDA and Cooperative Extension System currently do not have any tested recipes for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter). Recipes making these pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Refer to Home Food Preservation for more information.

Think Safety - Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. While pumpkin butters and pumpkin preserves are popular, they cannot be safely canned for room temperature storage. Reference - Brian A. Nummer, Ph.D., National Center for Home Food Preservation, October 2002

Reprinted with permission of the University of Georgia. B. Summer. 2002. Resources for Home Preserving Pumpkins. Athens, GA: The University of Georgia, Cooperative Extension Service.

by  Editor, theCity1.com
November 16, 2005