If you have harvested or bought a musk or maxima squash, you have to process the cut autumn vegetables in a short time. However, the amount of pulp is often so large that some portions have to be preserved over the long term. In this article you will find various options and we will also explain how the carved Halloween pumpkin stays beautiful for a long time.
Pumpkin ketchup is a delicious alternative
Store pumpkin properly
Pumpkin varieties like:
- Hokkaido
- butternut,
- spaghetti squash,
- nutmeg squash
can be used for up to eight months, provided the shell is intact and the pumpkin does not show any bruises. The stalk must also remain on the vegetable, otherwise rot and mold bacteria could penetrate.
Store autumn vegetables in a cool, dry, and dark basement. It is ideal to place the pumpkins in used potato nets and hang them up.
Freeze pumpkin flesh
You can freeze the autumn vegetables raw or processed into a puree:
- Freezing raw pumpkin flesh: Cut the raw flesh into cubes and place in freezer bags. You should avoid blanching, as this will make the flesh of the autumn vegetables very mushy.
- Freeze cooked pumpkin: Pumpkin purée is used as a soup base, for example. Steam the prepared pumpkin flesh for 20 minutes until tender. Put it in a bowl and crush it with the hand blender. Pour into a container and freeze.
Preserve pumpkin by boiling
Canning is a time-tested method of preserving fruits and vegetables. Traditionally, the autumn vegetables are pickled and boiled. A tasty alternative is pumpkin jam or pumpkin chutney. You can also preserve pumpkin puree and always have the basis for delicious soups at hand.
Make Pumpkin Ketchup
Children in particular are enthusiastic about the taste of this ketchup.
Ingredients:
- 1.5 kg pumpkin flesh
- 150 ml white vinegar
- 2 tbsp lemon juice
- 300 grams of sugar
- 1 tsp mild curry powder
- Salt and cayenne pepper to taste
preparation
- Peel the pumpkin, scrape out the seeds and dice.
- Boil in salted water for about 20 minutes.
- Drain off the cooking water and puree the pumpkin flesh.
- Add all the other ingredients and simmer while stirring until the mass reaches a creamy ketchup consistency.
- Season again, allow to simmer and pour immediately into previously sterilized twist-off jars or swing-top bottles.
- Seal, let cool and store in a cool, dark place.
Pumpkin ketchup will keep for about a year.
tips
Carved pumpkins stay beautiful longer if you first wash them with soapy water after work and then apply a protective layer of petroleum jelly. Alternatively, you can spray on diluted bleach or a special pumpkin spray.