How to properly freeze pumpkin for the winter - three ways

General recommendations

When storing pumpkins, consider the following basic rules:

• Low humidity. The humidity level should remain between 75-80% to avoid rotting and spoilage of the fruit.
• Relative low temperature. Pumpkin is stored well at temperatures from +5 to +15 degrees Celsius.
• Darkness. The absence of artificial or natural light in the place where pumpkin is stored helps to increase its shelf life, so do not neglect this factor.
• Good ventilation. Pumpkin dampening is a fairly common problem that occurs when storing it in small and confined spaces, so it is important to ensure that the fruit is constantly ventilated.

For pumpkin, proximity to other vegetables and agricultural crops is not so important, since the rather dense peel protects the fruit from overripening when ripe vegetables lying nearby emit a special gas.

When to harvest pumpkin and how to store it?

Only a properly and timely harvested pumpkin will be preserved well.

Harvest time is late September-early October , before the start of morning frosts.

Let's briefly summarize.

• Fruits should be harvested in dry, sunny weather.
• They should be cut so as to keep the dry, hard stalk intact (without it, the pumpkin will quickly deteriorate).
• Cut pumpkins should be placed in a well-ventilated place.
• From the dried fruits, undamaged ones are selected - they remain for storage, the rest are processed.
• Small scratches on the peel can be sealed with a bactericidal plaster and the pumpkin can be left for winter storage; it must be used before others.
• Ideal storage conditions: a dry, ventilated, dark room with an air temperature in the range of 5-15 degrees. Some varieties are stored well in warm rooms in city apartments or houses. Do not store in hot, damp or frozen areas.
• Under the fruits you need to lay a mat of straw or similar materials, arrange them with the stalks up at a distance from each other. It is unacceptable to dump them in bulk, since the lack of fresh air will cause some fruits to deteriorate and cause the others to spoil.
• The crop needs to be inspected from time to time. If signs of damage or spoilage are detected, the orange vegetable is taken away, the damaged areas are removed and processed.

Preparation for storage

Preparation begins with harvesting - you should not overstay it in the beds, since overripe fruits are stored much shorter.

When harvesting, consider the temperature regime. The fruits must be collected before the first frost, since negative temperatures negatively affect even the finished crop and shorten its shelf life several times.

When preparing pumpkin for long-term storage, also consider other recommendations:

• Do not cut off the stem and tail from the fruit. Leave it 5-10 cm long - this way the vegetable will be stored longer.
• Do not wash the harvested crop or wipe it with a damp cloth. This way you will wash off the protective layer from the peel, which prevents premature spoilage of the fruit. If the pumpkin is very dirty, remove excess dirt with gloves or a dry cloth without rubbing the skin too much.
• Dry the harvested crop thoroughly. To do this, you can simply leave it in the garden for 1-2 days in dry and sunny weather.
• Sort the harvest and select the most intact and healthy specimens that are suitable for long-term storage. If the vegetable shows signs of rotting, damage, pest damage and other defects, it is recommended to eat it and use it as soon as possible.

Handle the fruits carefully, trying not to damage or break them, otherwise their shelf life will be significantly reduced.

How to store pumpkin in the freezer

For long-term storage, for example, if you want to stock up for the winter, a refrigerator compartment is indispensable. In it, the product will retain all its beneficial properties and flavors. The size of the pieces into which the product is cut for storage is determined based on what kind of dishes you will be preparing.

It is not recommended to cut the pumpkin after defrosting. In the freezer, the pulp can last for six months, and sometimes longer, without problems or loss of quality. If the temperature is very low (from -18°C), then it can be stored for a year.

Raw

This storage method is simple: peel, remove the core and seeds, cut into cubes and place in bags. It is not advisable to place a whole pumpkin in one container, since it cannot be re-frozen and you will have to cook everything that has been thawed.

There is a caveat - when frozen, the product expands, so you should leave some space in the container, container or bag so that the container does not burst. Or, initially freeze the pieces on a cutting board, and only then place them in a bag. If you arrange them so that the pieces do not touch, then they will not stick together in the bag when frozen.

Blanched

Store the vegetable in pieces in containers, but pre-process it as follows:

• Place pieces of pulp in a colander;
• Place in boiling water for three minutes;
• after - cold, also for three minutes;
• Cool and dry on an absorbent surface (such as napkins or a towel).

I'll grind it

Grated pumpkin takes up less space. This storage is suitable for freezing preparations, for example, fillings for future baking. To do this, grate the chopped pieces on a coarse grater.

The storage method is no different from the usual freezing of raw pulp. As containers, you can use special ice molds, plastic cups covered with foil, and special food containers.

If you have nothing but a bag, then to give it shape you can first put it in a container, place the product and freeze it before placing it in the freezer.

Video: how to freeze pumpkin

baked

To bake, a whole pumpkin should be peeled inside (do not remove the skin), cut into large slices and placed on a baking sheet, skin side down. Bake for an hour at t° 200 C.

You can store it either in pieces, cutting off the skin, or as a puree. For the second option, after baking, the pulp is ground in a blender to a homogeneous consistency and packaged in the same way as the ground one.

TOP storage places

You can store pumpkin for a long time both in the house and in the apartment, the main thing is to take into account all the conditions and rules prescribed for placing the vegetable.

The following places are most often used to store pumpkins.

1

Cellar

The cellar maintains a temperature that is comfortable for the pumpkin - about 12-15 degrees, due to which it can not spoil for a long time and retain its taste and value. In addition, there is no constant lighting in the cellar, which could reduce the shelf life of the product.

The pumpkin must be carefully placed on racks or prepared platforms so that their sides do not touch. They should not be layered in several layers; their stalk should always remain free and point upward. Maintain relatively low humidity in the cellar and constantly check the crop for integrity, disposing of specimens that begin to deteriorate.

2

Balcony

An insulated balcony or loggia is also suitable for long-term storage of pumpkins.

Vegetables are laid out in them according to the same pattern as in the cellar - without touching each other in one row. However, they are additionally insulated on top with blankets that will maintain a stable temperature and cover the vegetables from light. Pumpkins cannot be stored on an uninsulated balcony, since sudden changes in temperature will lead to rapid deterioration and rotting.

3

Fridge

The refrigerator is a great place to store pumpkins and can keep them for many months, but its main disadvantage is the lack of space.

In large refrigerators, you can still store a couple of small dessert pumpkins. It is recommended to put them in the compartment for vegetables and fruits without additional packaging. If desired, you can wrap the fruits with parchment paper.

4

Apartment

It is not always possible to store a large amount of pumpkin in one of the places listed above, so you can simply place vegetables in your apartment, choosing a relatively cool and dark place for them.

So, many people store vegetables in the pantry, since it often maintains a lower temperature than the rest of the apartment and there is sufficient darkness.

We invite you to watch a video on how to store pumpkin at home:

Rules for storing in a cellar or basement

The ideal place to store crops will be a dry, ventilated, frost-free basement even in severe frosts.

Only beginners in dacha issues can doubt this method and wonder whether it is possible to store a pumpkin in a cellar.

In the room you need to put up shelving, cover the shelves with dry, high-quality straw and lay out the fruits with the stalks up at some distance from each other .

Periodically, they should be turned in place, and the pumpkins and the straw underneath them should be inspected for the appearance of rot, mold, and pests.

Fruits with traces of damage are not subject to further storage and are processed.

If the pumpkin remains intact, only the damaged areas have been removed from the peel, then the cut areas are covered with a bactericidal plaster and taken into the house. This fruit can be stored at room temperature for up to a week.

Advice

All these rules also apply to the storage of mature zucchini, although their shelf life is slightly shorter.

Storing cut pumpkins

Once cut, storing the pumpkin is a little more difficult, since you can only place it in the refrigerator if you want to keep the fruit fresh.

The cut fruits need to be pitted, then wrapped in several layers of foil and put in the refrigerator - preferably in the compartment for vegetables and fruits. It is not recommended to put the product in the door, since there it will begin to deteriorate faster due to sudden temperature changes.

Usually pumpkin is stored in this form for no more than two weeks. Open it periodically and look at its condition, since even the slightest formation of condensation on the inside of the foil can lead to rotting of the fruit.

Conditions and periods of storage of pumpkin

Raw pumpkin with damaged skin (including cut ones) cannot be stored at room temperature. Just a couple of days, and the pulp begins to rot, becomes covered with mold, and sometimes small flies appear in it.

To prevent the fruit from disappearing, you should either hide it in the cold (refrigerator, freezer) or dry it (by removing water from the pulp, you can significantly extend the shelf life).

Freezing

Like other vegetables, pumpkin can be frozen. This way it will retain its benefits, but after defrosting its taste and aroma will not be as rich, which is why it can only be used for preparing various dishes.

Vegetables are frozen as follows:

1. It is washed, peeled and entrails removed, and then cut into the necessary pieces - slices, large or small cubes, etc.
2. The prepared fruit is laid out on a dish or board covered with parchment paper, and then additionally covered with cellophane or parchment on top.
3. The dish is placed in the freezer for 4-6 hours.
4. The frozen pumpkin is removed from the freezer and placed in sealed bags or plastic containers.
5. The vegetable is put back into the freezer.

You can also freeze pumpkin in the form of puree or grated form, since this is also how it is often used in preparing various dishes.

It is recommended to store the fruit in a compartment with vegetables, fruits, berries and other low-smelling products to avoid saturation with other aromas, or, conversely, spreading the smell of pumpkin throughout other semi-finished products.

Pumpkin can be stored frozen for up to 8-12 months. To defrost, you just need to remove it from the freezer and leave it at room temperature for a few hours.

Freezing raw pumpkin

Raw pumpkin can be frozen in small cubes, making portions depending on what dishes the vegetable will be used for. The process of freezing vegetables is as follows:

1. It is important to properly clean the pumpkin before cooking. To do this, place the vegetable vertically on a cutting board and, using a sharp knife, cut off the peel from the tail to the base. You can peel the pumpkin in another way. You will need to cut the washed and seeded pumpkin into large slices. Then separate each pumpkin piece from the peel using a sharp knife.
2. Next, cut the pumpkin into slices. If the pulp will be used in manti in the future, it is better to chop the vegetable into small cubes. For cooking, adding to meat dishes, vegetable cutlets, the vegetable can be cut into larger pieces.

Other storage methods

You can store pumpkin not only in its original form. If you want to preserve the product for up to several months or even years, you can use one of the methods for long-term storage of vegetables.

1

Drying

Pumpkin can also be dried like mushrooms or other fruits and vegetables. You can do this in three ways: naturally, in the oven or in a special kitchen dryer, which will significantly speed up and make the task easier for you.

When drying pumpkin in the oven, follow the algorithm:

1. Cut the vegetable into slices 0.5-1 cm wide.
2. Place the pumpkin on a baking sheet lined with parchment paper. Additionally, you can grease it with oil and sprinkle with salt or spices.
3. Place the baking sheet in the oven and dry the pumpkin on a low temperature in the “convection” mode.
4. Place the dried and cooled pumpkin into sealed bags or glass/plastic containers with tight-fitting lids.

Dried pumpkin can be stored for up to 8-12 months in a cool, dark place. Ensure low humidity and sealed product packaging for longer storage.

2

Making candied fruits

Candied fruits are another option for alternative storage of pumpkin, which makes the vegetable a complete sweet treat that can replace candies and sweets.

When preparing candied fruits yourself, the pumpkin is cut into cubes, boiled briefly in sugar syrup, and then dried at low temperature in the oven for 2-3 hours. The process of preparing candied fruits takes a lot of time, but the result is worth it. Many people like the rich and pleasant taste of candied pumpkin, which is somewhat reminiscent of dried apricots. Candied fruits are stored in sealed vacuum bags or glass/plastic containers for up to six months in a dark and cool place.

3

Making juice

Fresh and juicy pumpkin is well suited for making juices. The drink turns out to be very healthy and tasty.

To make pumpkin juice, you need to boil the vegetable, puree it and strain through cheesecloth. You can drink the resulting drink immediately or preserve it in jars; in this state it can be stored for up to a year.

Blanched frozen pumpkin

Among the ways to freeze pumpkin for the winter, this recipe attracts special attention from chefs. Thanks to pre-blanching, the vegetable will retain its beautiful color and dense structure.

To prepare you will need:

1. Boil water in a large saucepan.
2. Separately prepare a bowl with cold water and ice cubes.
3. Prepare the pumpkin, peeled and seeded. Cut the vegetable into small cubes. Place the pumpkin pieces in a colander.
4. Dip a colander with pumpkin slices into boiling water for 2-3 minutes. Immediately transfer the colander to the bowl of ice liquid, letting sit for a few minutes.
5. Drain the pumpkin pieces on paper towels and drain.
6. Transfer the vegetable cubes to a tray covered with cling film. At the same time, place the fruits at a short distance from each other.
7. Freeze the slices for 2-3 hours and package them in plastic bags, plastic containers, and small portion containers.
8. Place the pumpkin containers back into the freezer.

Attention! To avoid confusing pumpkin preparations with carrots in winter, be sure to label the containers.

Pumpkin varieties for long-term storage

The keeping quality of pumpkin largely depends on the variety you are dealing with, since not every fruit is suitable for long-term storage. For example, early-ripening varieties often need to be used the fastest.

Let's look at the best varieties for long-term storage.

1

Barn

Small fruits (2-4 kg) with a fairly hard peel. A very sweet pumpkin, the richness of its flavor increases every month.

2

Muscat of Provence

A heat-loving pumpkin variety with large and fleshy fruits. They are also highly juicy and fresh, which is why they are often used to make juices.

3

Naguri

Small fruits, weighing up to 1.5-2 kg, with a very sweet taste and aroma reminiscent of hazelnuts.

4

Miracle Yudo

Medium and large elongated fruits with not very sweet pulp and high yield.

How to defrost vegetables correctly?

Frozen vegetables can be used to prepare many dishes: soups, meat delicacies, porridges, baked goods, casseroles. However, before adding pumpkin, you need to consider a few rules:

1. Pumpkin in small cubes can be added directly to hot dishes without first defrosting. Simply dip the pieces into boiling liquid, milk or broth and cook until tender.
2. Chopped frozen pumpkin for filling or cottage cheese casserole must first be placed in a colander and thawed at room temperature. Then squeeze the excess moisture out of the pumpkin with your hands.
3. Pumpkin puree can be defrosted in the refrigerator on the bottom shelf or using the "Defrost" function of the microwave oven. Since the vegetable has already undergone preliminary heat treatment, it is better to add it to the porridge at the end of cooking.

When using pureed pumpkin for baby food, a frozen pumpkin slab (cube) is added to hot milk or porridge.

Pumpkin is a delicious and healthy vegetable that you want to enjoy throughout the year. Why not prepare for future use, preserving the vitamins and aromatic flavors of the product? Pumpkin is great on the balcony, in the cellar and even in the apartment. But the shelf life depends very much on the conditions. There is a great way, invented by nature itself, to preserve the usefulness and taste of pumpkin - freezing. “Can you freeze pumpkin?” - you ask. Certainly! In this article we will look at different ways to freeze pumpkin for the winter.

Storage errors

Even if you take into account the rules and recommendations for storing pumpkin, it may begin to deteriorate within a couple of weeks after harvest, which may indicate the following mistakes:

• Removing the stem and tail when preparing the pumpkin for storage. Be sure to leave these parts of the vegetables if you want them to last a long time.
• Storing the entire harvest in one pile. It is not recommended to pile fruits on top of each other; it is better to store them in one row with the tails up.
• Storing an initially damaged pumpkin. Even slight damage to the vegetable peel significantly reduces its shelf life.
• Washing pumpkin before storing. A common mistake that many gardeners make when striving for absolute cleanliness in their storage area.

Be sure to periodically review the pumpkin harvest you are storing and discard individual specimens that begin to deteriorate. This will help keep the rest of the pumpkins intact.

Slicing methods

Very small pumpkins can be cut into quarters or even halves. We cut large fruits into slices 3 centimeters thick (they can be frozen in this form, or used for further preparation of puree) or cubes. Next, cut into cubes with a side of 1-2 centimeters or grind on a grater.

When freezing in pieces, first place the chopped pumpkin in one layer on a flat surface (a baking sheet, cutting board, or plastic lined directly in the freezer) so that the parts do not touch each other, otherwise they will stick together. After a couple of hours, when the cubes are well frozen , you can pour them into a container for further storage (plastic container, plastic bag).

Before sealing the storage container, you need to leave a couple of centimeters of free space. Since a pumpkin expands in volume when it freezes, an overfilled container may burst over time.

Answers to popular questions

Is it necessary to wrap the pumpkin in something when storing it as a whole?

No, the thick peel protects it from external influences. Additional packaging of the fruit with cellophane, parchment or cling film can only lead to the formation of condensation, which will soon lead to rotting of the vegetable.

Is it possible to store pumpkin without stems?

It is possible, but it will not be stored for long - just like cut fruits.

Does it need to be washed before long-term storage?

No, washing off the protective layer from the peel significantly reduces the shelf life of the vegetable. You can remove excess dirt with gloves or a dry cloth.

Can different varieties be stored together?

It is undesirable because they have different shelf life and storage conditions. It is better to package them in different places.

How to store pumpkin in an apartment

City dwellers often do not have access to such amenities as personal special cool rooms, basements and cellars. But this is not a reason to refuse supplies for the winter - pumpkin can be stored in the apartment.

Pumpkin can be kept fresh until spring and in apartment conditions

Storing Uncut Pumpkin

A whole pumpkin should be left in a cool and dark room for the winter. As a rule, they choose either a glazed balcony or a storage room. When choosing a storage location, consider the following factors:

• illumination. The pumpkin must be stored in the darkest possible room and protected from sunlight, and therefore the pantry is more suitable for this item. On the balcony, the fruit will need additional protection from lighting - you will have to glue the windows or cover the fruit with parchment or newspapers;
• temperature. The optimal temperature at which the fruit can remain fresh for several months is 8–10°C. It is easier to maintain such conditions on the balcony, but in the pantry the air temperature usually stays between 15 and 20°C. Because of this, the pumpkin will spoil faster in the pantry;
• humidity. Pumpkin is stored at high humidity (70 to 80%). On the balcony, especially during precipitation, it is not difficult to maintain this level of humidity, but in the pantry you will have to install an air humidifier and regularly ventilate the room.

Unfortunately, we don’t have a cellar either. You have to store the pumpkin in the apartment, and also on the balcony.

Olga Tarabykina

https://hozobzor.ru/kak-hranit/tyikvu.html

How to Preserve a Cut Pumpkin

The pumpkin is best preserved when it is completely whole and with the stalk, but in a modern city apartment it is not always possible to find a place to store the whole fruit. In addition, not every pumpkin can be consumed entirely at once - sometimes you come across such huge specimens that are enough to fully feed a family for several days. What to do if the pumpkin needs to be stored after cutting? There are several features of storing fruit with cuts:

• Lubricate the cuts with vegetable oil. This will prevent the cuttings from withering;
• check the pumpkin regularly and cut off dried or rotten parts;
• Place foil on the cuts - this will protect the pumpkin from accelerated withering.

The temperature and humidity levels remain the same as for a whole pumpkin.

A cut pumpkin has a shorter shelf life than a whole one.

In a refrigerator

The refrigerator is not the best place to store a whole pumpkin. Firstly, it will hardly fit there (if it fits at all), and secondly, temperatures below +10 provoke a loss of taste and nutritional properties of the fruit, and therefore whole specimens are stored in the refrigerator for no more than two days.

However, you can store chopped pieces of pumpkin in the refrigerator for a short time. To do this you will need:

1. Remove the peel from the fruit.
2. Remove the soft part and seeds.
3. Dry it, leaving the pumpkin for a day under the sun or near a radiator.
4. Cut the pumpkin into pieces that can fit in the refrigerator.
5. Wrap each piece in cling film.
6. In this form, pumpkin can be stored in the refrigerator for up to 10 days, no more.

To preserve the taste, aroma and vitamins for a longer period, use foil. To do this, prepare the pumpkin as described above, but use foil instead of cling film.

In the freezer

The freezer provides longer storage of pumpkin, but freezing negatively affects its taste. For freezing you will need a plastic bag:

1. Remove seeds and pulp from the pumpkin.
2. Cut the pumpkin into cubes.
3. Place the slices in a plastic bag and wrap tightly, removing any air from the bag.
4. Packages of semi-finished products can be stored in the freezer for up to 10 months.

Pumpkin cubes keep well in the freezer

How long does cut-up pumpkin last?

A cut pumpkin can be stored in a city apartment from a couple of days to a year. It all depends on the conditions.

• In the refrigerator, the shelf life of pumpkin not packed in cellophane or foil will be three days.
• The packaged product can remain in the refrigerator for up to three weeks.
• In the freezer, the vegetable can last from six months to a year - depending on the degree of cold and the power of the chamber. Even if there is not too much space, the pumpkin is cut into small pieces, the seeds are removed, and the “skin” is removed. It is grated and packaged in small bags. Heat treatment will weaken the taste and aroma, but this consistency is quite suitable for frying or boiling porridge.
• In the kitchen or in the room, at a temperature of more than 20 degrees, the fruit will not last long, only two to three days.

Brief summary: pumpkin in a shell is stored longer than without one, oiled cuts will prevent the fruit from drying out, and the freezer will provide the longest shelf life.

Preliminary preparation and storage conditions

Vegetables should be harvested from the beds only after they are fully ripe. It is impossible to keep the pumpkin until it freezes, because frozen fruits will quickly rot at home. A late-ripening vegetable with a strong crust without visible damage is ideal for storage.

Advice. It is recommended to pick pumpkins on a sunny day. The fruit is separated from the vines with a knife, leaving the stalk behind (without it, the pumpkin will begin to rot).

To ensure that the pumpkin lasts throughout the winter, it is left under a canopy in the sun for a week, allowing the skin to harden and dry.

Damaged fruits (with dents, scratches, traces of rot) are set aside for short-term storage and consumption first. The rest are transferred to a prepared place - a dry and cool room with a storage temperature of 10°C (but not lower than 1°C) and a humidity of 60–70%.

To successfully store vegetables, three important conditions must be met:

• maintain a stable temperature;
• Avoid exposure to direct sunlight;
• Avoid contact of vegetables with each other.

Cut, peeled pumpkin should only be stored in the refrigerator. Pieces wrapped in film or foil will last from two weeks to a month. Frozen slices will keep for up to a year. Outside of the freezer, sliced ​​pumpkin will last 2-3 days.

How to prepare a vegetable for freezing?

The main thing when preparing pumpkin for the winter is to select and prepare the vegetable for freezing. To do this, several factors are taken into account:

1. Any type of vegetable can be frozen. However, the best varieties are considered to be: Acorn, Harlequin, Butternut, Divo, Gribovskaya, Khersonskaya, Gileya, Bylinka, Muscatnaya.

Attention! Summer pumpkins (light and soft) are more suitable for later preparing soups, manti and adding to meat dishes. Winter dense and sugar varieties are more often used for porridges or as a filling for baked goods.

Pumpkin

1. It is important that the vegetable is ripe, but not overripe.
2. Only whole pumpkins are suitable for freezing. Previously cut pieces and slices from the refrigerator that have been stored for some time are not suitable for preparation.
3. The thick peel should be free of damage, cracks and spoiled areas. In this case, the “tail” of the pumpkin should not show signs of rotting or deterioration.

Preparing the product for harvesting is as follows:

1. Be sure to rinse the vegetable under running water. In this way, up to 99% of microbes can be removed from the surface of the pumpkin.
2. Using a sharp knife, cut the vegetable in half. Using a tablespoon, scoop out the stringy pulp and seeds, leaving only the hard part.

Attention! Don't rush to throw away pumpkin seeds. The seeds contain 8 of the 12 essential amino acids. By consuming approximately 100 grams of seeds per day, you can satisfy the body's daily requirement for amino acids.

1. Rinse the vegetables again and dry on paper towels.

How to preserve cut and peeled pumpkin longer

Several important conditions must be met if the goal is to preserve the cut pumpkin at home longer:

• select undamaged fruits. Before cutting, you need to make sure that the vegetable is healthy, without signs of rot. If it is partially damaged, it will not be possible to save it. However, you can get out of the situation by making compote or juice from the surviving part.
• decide on the location and temperature. Darkness and coolness are the best companions for storing any vegetables.
• Capacity. For peeled fruits, use environmentally friendly and tightly closed packaging. Moreover, they are not too expensive.

So, the products are ready. It remains to figure out how to extend the shelf life of chopped pumpkin. If the outer shell is damaged, it is cut off entirely. This will guarantee long-term preservation. However, it is possible to do without eliminating the peel. To do this, cut the fruit into slices and wrap. It is important that the skin does not touch the flesh in any way.

Thick paper, foil or cellophane are suitable for wrapping. The packaging isolates the pieces from foreign odors from the refrigerator. The fruit can be stored in cling film for 14-15 days, and in foil for up to a month or more.

In a refrigerator

It is possible to store peeled pumpkin in the refrigerator compartment, with or without wrapper. Without a protective outer shell, the product can last two to three days. However, there is a risk that the cut will become weathered. To avoid this, you need to coat it with vegetable oil using a culinary brush or wrap it with cling film.

The vegetable will be stored in wrapper for up to 21-23 days. The main thing is to set the correct temperature: no higher than +3 degrees. And then you don’t have to worry about the loss of nutrients: they will remain unchanged in composition and quantity.

And before using the cut piece taken out of the refrigerator, you need to cut off the top layer by 1-2 mm. This will allow you to make a well-sharpened knife with a thin blade.

In the freezer

If you need to preserve the pumpkin for a longer period - 180 days or longer, it is better to use the freezer. As in the previous version, the prepared pieces are wrapped in plastic or placed in freezer bags.

Optimal values ​​are from 6 to 16 degrees with a minus sign. This temperature will allow the vegetable to remain juicy even after 12 months of storage and subsequent defrosting. It is important that the humidity does not exceed 75%. This is the only way to avoid fruit drying and prevent the appearance of rot and the proliferation of pathogenic microorganisms.

If the pumpkin is large and will not fit in the refrigerator

A large pumpkin will not fit entirely into every refrigerator. In this situation, it will be possible to preserve the peeled fruit if you cut it into pieces. But you need to cut it correctly:

• the stalk is removed;
• cutting is carried out with a well-sharpened knife. It would be better if it was a butcher knife;
• packaging for further placement in the refrigerator.

There is also an easy way to remove the peel: to do this, pierce the shell with a fork in 2-3 places and place it in the microwave for a couple of minutes. The top and base of products removed from the microwave oven are cut off, and the fruit itself is divided in two.