Scott and I spent the weekend up in Northampton, MA, visiting some Philly ex-pat friends. We played with Spaetzle the cat, enjoyed the unseasonably warm weather and saw many, many pumpkins.
Pumpkin season has indeed arrived and along with it, questions about the best ways to preserve it and other winter squash. While these orange-fleshed vegetables are designed for long-term storage just as they are, I know many of you want to have something a little bit more ready-to-use on hand than an uncooked squash. So here we go.
There are two ways to preserve cooked pumpkin. You can cook it into puree and freeze it or you can cut it into cubes and pressure can it. That’s it. There aren’t any other methods. Unfortunately, you cannot can pumpkin puree or butter because it is both low in acid and too dense for proper heat penetration (even in a pressure canner).
For those of you who are enjoying pumpkin season, stay tuned. My Friday Preserves in Action post will include a recipe for one of my favorite quick pumpkin soups.