We all know for a fact that pumpkin fruits are available only during the months of September or October. That’s why I’m looking for ways to preserve pumpkin and make it available for baking pies and cakes throughout the year. I wanted to make a gallon of puree and preserve it. Can I freeze pumpkin puree?
Yes, of course. Making a puree out of pumpkin fruits is definitely better and is easier to pack than when trying to preserve raw or fresh pumpkins.
Keeping pumpkin puree at temperature of zero degree or below is always the best way of preserving it. Pumpkin puree will retain its best quality and taste in the freezer for up to eight to nine months. If you refrigerate pumpkin puree, it will stay fresh only up to three days.
Can You Freeze Pumpkin Purees?
Food that stay in the freezer last up to several years. You can freeze pumpkin puree indefinitely but it may not be as fresh and good as before.
You may notice that some purees turn brown when taken out from the freezer. This is the result of oxidation when the puree is exposed to air.
But it doesn’t mean that the puree is spoiled or not safe to eat. The taste is not affected either. The change in color is a naturally-occurring process in purees. It goes the same with banana or avocado puree.
Before freezing, you can prevent the propensity of puree to darken by mixing lemon juice. You can also suffocate the freezer bag so air would not come in contact with the puree.
The best containers to use are bottles with good lids or heavy-duty freezer bags. When using a rigid container, leave a room for about a half-inch headspace.
How to Preserve Pumpkin Purees?
There is no other way to maintain pumpkin purees in its utmost quality than to freeze it. Here is how you can preserve it:
- Choose a fully-ripened pumpkin with no scratches and visible damage
- Rinse with water, cut into sections and thoroughly scoop out the seeds
- You can cook it either through a pressure cooker, in the oven, by steaming or in boiling water (This may take up to two hours and 30 minutes until it gets tender)
- Use a spoon to separate the flesh from the rind, then mash
- You can use a blender for finer puree texture
- Let the mashed pumpkin cool before freezing. But don’t let it sit in the open or in room temperature for two hours
- For faster results, place the container in a bowl of water with ice cubes and stir occasionally
- You can use muffin tins or cupcakes cups to shape the puree before packing
- Store in air-tight containers and freeze.
Pumpkin Puree Recipes
This “Weelicious Pumpkin Puree” can be both for you and your baby – full of carotene, blended with a teaspoon of iron-rich molasses syrup and a little spice for flavor.
The Fresh Pumpkin Pie is made of natural puree straight out from raw pumpkin fruits. You can taste the savory pumpkin just by the moist look of it.
A pumpkin cake made of 100% pumpkin puree glazed with shiny not-too-sweet chocolate. Mixed with delicious butter and brandy, this cake will last for days.