2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The pumpkin Autumn is coming and apart from Halloween and the fun associated with this hitherto uncharacteristic holiday for us, we are just beginning to harness our imagination how to include it more often in our menu. Precisely because it is autumn!
Although the pumpkin itself is quite durable, as long as you have not broken its integrity, you can not store it in any way until the end of winter or spring. You usually freeze it.
In case you do not have enough space to store it, you need to preserve it - either cut into pieces or grated. We leave aside the cases in which the pumpkin is canned in the form of pumpkin jam.
Here are a few ways to preserve pumpkinso that you can enjoy its sweetness all year round.
Pumpkin in jars
Photo: Rusiana Mikhailova
The easiest option is, after washing and peeling the pumpkin, to cut it into pieces of about 2-3 cm. Blanch the pumpkin pieces for about 2-3 minutes and transfer it to jars.
For canning pumpkin in this way it is good to choose larger jars - from those in which we prepare compotes. Add water just below the rim of the jars, close them and sterilize them for about 1 hour. In case you use larger jars, the sterilization time should be about 90 minutes.
Grated pumpkin in jars
A second option is to pre-grate the pumpkin on a large grater. Of course, for this purpose you must first wash and peel it. Prepare suitable jars, stuff them with planed pumpkin and add enough water to remove air from them. Close the jars and sterilize them for 40 minutes if they are small. For larger jars, the sterilization time should be extended. If desired, you can add sugar or other sweetener to the pumpkin, but then it will be suitable only for desserts.
Marinated pumpkin
You can also try a more exotic recipe with pumpkin, which in this case would acquire a sweet-spicy taste. In a deep and wide pot alpaca put 3 tsp. apple cider vinegar, 5 tsp. sugar, grated rind of 1 lemon, 3 cinnamon sticks, 4 tbsp. grated ginger and 1 tbsp. sol.
Boil this marinade and add to it 1 peeled and sliced pumpkin (weighing a maximum of 2 kg). Cook for another 20 minutes. If you want to consume the pumpkin within a week of marinating, you can simply transfer it to jars along with its marinade and store it in the refrigerator. In case you want to enjoy it further in time, you will have to sterilize it.
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