Canning pumpkins is a proven way to preserve fall vegetables. If you process the unseasoned pulp into a mush before preserving, you always have the basis for delicious pumpkin soup, puree or pancakes at hand.

Pumpkin puree can be made sweet or savory

Cooked pumpkin puree

This consists solely of pumpkin and water, no other ingredients are required. This means that the preserved pumpkin can be used for both sweet and savory dishes.

Ingredients:

  • 1 kg pumpkin flesh
  • 150ml of water

You also need suitable glasses. This can be:

  • Mason jars with lid, rubber ring and clip,
  • Glasses with rubber ring and swing top,
  • Twist-off jars with seal intact.

You can preserve the pumpkin in a wake-up pot or in the oven.

Preparation of the pumpkin sauce

  1. Sterilize the jars together with the lid and rubber ring in boiling water for ten minutes. Then place upside down on a fresh kitchen towel.
  2. Divide the squash and scrape out the seeds with the fibrous flesh.
  3. Yes peel by variety, with Hokkaido this is not necessary.
  4. Cut into large cubes.
  5. Bring the water to a boil in a saucepan.
  6. Put the lid on and simmer for 20 minutes.
  7. Finely puree the soft pumpkin flesh with a blender.

boil down

  1. Fill the jars with the pumpkin puree, avoiding air pockets. There should be a 2cm border at the top.
  2. Seal well and place on a rack in the saucepan. The vessels must not touch each other.
  3. Pour in enough water so that the glasses are three-quarters immersed in the liquid.
  4. Wake up at 100 degrees for 120 minutes.
  5. Remove the cooked pumpkin puree and let cool.
  6. Check that a vacuum has formed in all jars.

Alternatively, you can cook the pumpkin puree in the oven:

  1. Place the jars in a roasting pan. These must not touch.
  2. Pour two inches of water.
  3. Slide into the tube on the bottom rail.
  4. Set the oven to 180 degrees.
  5. As soon as bubbles appear in the jars, switch them off and leave the jars in there for another half hour.
  6. Remove and when cool, check that all lids are tight.

Stored in a cool, dark place, the boiled pumpkin will keep for several months.

tips

It is not advisable to simply fill the pumpkin puree hot into twist-off jars and not to boil it down as well. Since the mush does not contain any other ingredients such as sugar, the shelf life would be very limited.

Category:

Vegetable garden