Preserving pumpkins and winter squash

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Squash and pumpkins are native to the Western Hemisphere and are members of the gourd family. There are many varieties of winter squash and pumpkins suitable for preservation. While large pumpkins decorate many doorsteps in the fall, the smaller “sugar” and “pie” varieties of pumpkins are best for eating and preserving. Popular winter squash varieties include acorn, buttercup, butternut, banana, golden delicious, Hubbard, and sweet meat. Spaghetti squash is another popular variety that may be preserved by freezing, but because the flesh does not stay cubed when heated it should not be canned.

Harvesting

Pumpkin and winter squash are at their peak when they are mature, firm, bright-colored, and have a hard rind. Winter squash are ready to harvest when the rind is hard enough to resist fingernail scratches. Harvest all types of squash and pumpkin before the first frost. Squash or pumpkins that have been exposed to freezing conditions before harvest do not keep well

Harvest by cutting the mature fruits from the vine, leaving the hard stem attached to the fruit. Many types of squash benefit from a short curing period, during which the harvested squash are stored at a temperature of 80-85°F with good air flow for 5-7 days. Following the curing period, squash can be moved to cooler temperatures for long term storage.

Storage

Squash and pumpkin in good condition can be stored for several months in cool, dry conditions. Temperatures between 50-55^oF with 50-70% relative humidity are ideal. Pumpkins and squash deteriorate rapidly if stored below 50^oF. If you are root cellaring your squash, do not store it with apples and pears. These fruits give off ethylene gas as they ripen which causes yellowing of the squash and shortens the storage life.

Canning

Cubed Pumpkin or Winter Squash

Pumpkin and winter squash may be canned in cubes only. Safe processing times have not been determined for mashed or pureed squash because of the high density of the product. Because spaghetti squash does not keep its shape when heated, it should not be canned.

An average of 16 pounds of squash is needed per canner load of 7 quarts; an average of 10 pounds for 9 pints.

• Wash, remove seeds, cut into slices, peel. Cut into 1-inch cubes.
• Boil cubes for 2 minutes in water. Do not mash or puree.
• Fill hot pint or quart jars with hot cubes and cooking liquid. Leave 1-inch head space.
• Remove air bubbles, wipe rims, and adjust lids.
• Process in a pressure canner following recommendations in Table 1 and Table 2 below depending on type of pressure gauge used. Make sure to follow safe guidelines for using pressure canners, including proper steps for loading, venting, and regulating pressure.
• After processing, remove canner from heat and wait until pressure returns to zero. Remove weight or slowly open petcock. Wait 10 minutes. Unfasten canner lid and remove jars carefully.

Source: National Center for Home Food Preservation

Freezing

Pureed Pumpkin or Winter Squash

• Wash squash or pumpkin and remove seeds.
• Cut cubes or slices appropriate for your cooking method.
• Cook until soft in boiling water, a steamer, a pressure cooker, or baked in an oven or microwave. Different varieties of squash have widely different cooking times.
• Remove soft pulp from the rind and mash. Spaghetti squash should be cooked but not mashed.
• Cool by placing pan with pureed squash in cold water and stirring occasionally.
• Package in freezer bags or containers. Seal, label, and freeze.

Drying

Dried Pumpkin or Hubbard Squash

• Wash, cut in half and remove seeds and stringy pulp.
• Peel the thin outer skin.
• Cut flesh into ¼ inch strips.
• Steam for 2-3 minutes or until almost tender.
• Dry at 140^oF for 2-3 hours, then reduce temperature to 130^oF and continue drying until tough and brittle.
• After drying, condition the dried pieces by keeping in a large airtight container for 1 week. Shake regularly and monitor for moisture. If you see moisture, return the pieces to the dehydrator to finish drying.
• Store in airtight containers in a cool, dry place.

Note: Dried pumpkin stored longer than 1-2 months at room temperature can develop an undesirable flavor.

Dried squash or pumpkin can be rehydrated and pureed in a blender or food processor and used in pie or as a vegetable side dish.

Pumpkin Leather

Ingredients

2 cups pumpkin or squash, cooked and pureed

½ cup honey or brown sugar

¼ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon powdered cloves

• Blend all ingredients well.
• Spread on a lightly oiled drying sheet or cookie sheet lined with plastic wrap to ¼ inch thickness.
• Dry at 140^oF in a dehydrator or oven.
• Pumpkin leather is done when it is still pliable but not moist or sticky.

Drying and Roasting Seeds

Drying and roasting seeds are two different processes. Drying the seeds before roasting allows for more even roasting and creates a better final product.

• Remove the seeds from pumpkin or squash.
• Wash the seeds carefully to remove the clinging fiber.
• Dry the seeds in a dehydrator at 115^o-120^oF until crisp, or dry in the oven at 150^oF for 1-2 hours, stirring frequently.
• Mix thoroughly 2 cups dry seeds, ½ teaspoon Worcestershire sauce, 1½ tablespoons melted butter, and 1 teaspoon salt.
• Place in a shallow baking pan and roast 1 hour at 250^oF, or 30 minutes at 275^oF, or 10-15 minutes at 300^oF.
• Stir the seeds frequently as they roast.
• Place the cooled seeds in a plastic bag and store.
• For long term storage, keep in the refrigerator or freezer. The seeds will become rancid if stored at room temperature for long periods of time.

Source: OSU Master Food Preserver Program