Don’t forget to sign up for one of my cranberry classes – jelly on 11/15 and chutney on 11/21
Last week I picked up my final CSA share. The box included an adorable little sugar pumpkin. Normally, I would have kept it in the dining room for a week or two, in order to enjoy the autumnal look it would lend my grandmother’s table. However, this one came with a soft spot, so it had to be used right away, lest it rot away entirely (Jonathan at Wasted Food would be so proud). So Sunday morning, I cut out the bad spot, split it in half and put it cut sides down on a cookie sheet, to gently roast until soft at 350 degrees. When it was fork-tender, I turned the oven off and left it to cool in the oven until I was ready to deal with it.
Not having a plan for it, when it was soft and cool enough to handle, I simply scraped the flesh away from the skin and packed it into the jar you see above. It’s still in the fridge, and I’m hoping to puree it until smooth tomorrow night (it’s too late tonight to embark on a fresh kitchen project) and use some of it to make a batch of these whole wheat pumpkin muffins (if you follow that link, my apologies for the awful photo. I can’t believe I ever thought it was a good idea to post that horror). The rest is going to go into some variance on this seriously delicious potato/pumpkin/gruyere casserole (I promise you that if you try it, you will forever make a place for it on your Thanksgiving table).
However, all that doesn’t tell you a whole lot of about preserving pumpkin past this season (although, those muffins can be frozen to delicious results). What I can tell you is that you have a few options when it comes to this gorgeous, vitamin-rich vegetable. Most easily, as long as you have good storage space, you can simply keep these pumpkins whole. Ask your farmers and market vendors which they recommend most for long-term storage.
If you want to have roasted pumpkin/squash at your finger tips, freezing is your only safe option. The density of mashed/pureed pumpkin is such that even pressure canning cannot guarantee your safety. However, it’s very easy to freeze it. Roast your pumpkins just like I did above and then measure it out into zip top bags, plastic storage containers or jars (if you freeze in glass, make sure to leave plenty of room for expansion). If you have a favorite recipe that calls for pumpkin/squash puree, consider freezing in that exact proportion, to make for easy cooking/baking.
However, you are able to pressure can pumpkin chunks packed in water. Here’s what you do (these instructions were taken directly from So Easy to Preserve, the canning bible out of the University of Georgia cooperative extension). Peel the pumpkin and cut the flesh into 1-inch cubes. Add to a pot of boiling water and cook for two minutes. Pack the hot cubes into hot jars and add cooking liquid, leaving 1-inch of head space. Remove the air bubbles, wipe rims and apply lids. Process in a pressure canner at 11 pounds of pressure, 55 minutes for pints and 90 minutes for quarts.
When you’re ready to use this pumpkin in a recipe, you’ll find that a quick drain and a few smashes with a fork (or a run through a food processor if you’re a stickler for a lump-free texture) will provide you just what you need.
Lastly, if none of those options particularly float your boat, consider scoping out the Pumpkin Marmalade that the lovely Tigress in a Jam made recently. It’s currently stuck in my head and I’m thinking I may not be able to shake it loose until I make my own batch.