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Pumpkins

Available at the farm market or pick your own.

Both Jack - O - Lantern and Sugar varieties available

Preserving your Jack- O - Lantern

  • Vaseline

An easy method to preserve your pumpkin is to rub vaseline all over the inside. Make sure to cover the lid, as well as the cut out portions. 

  • Rustoleum clear coat sealant 

 simply spray on a coat of paint on the inside and outside of the pumpkin, making sure to get to lid. Use LED lights inside, as the sealant is flamable. 

  • Bleach

You’ll add a half cup of bleach to a gallon of water and spray the pumpkin all over. Spray every few days with the bleach mixture to keep it looking good!

Preserving your mini pumpkins & gourds 

Fill a bucket half way with a half cup of bleach, one gallon of water, and a few squirts of dish soap. Add your pumpkins and fill the rest of the way with water so they are all covered up. Leave them in the mixture for a few hours and rinse them off.

FREEZING SUGAR PUMPKINS

CUBE METHOD

  • Wash the outside of the pumpkin. Cut your pumpkin in half & Remove the innards using a spoon. 

  • Lay the pumpkin, cavity side down, and slice it like you're slicing a melon.

  • Place the slices onto a plate and microwave for 1 minute. This will soften the pumpkin to make the next step easier.

  • Take one of the slices, and cut the rind off of the chunk. Trim any strings. Cut into 1-inch chunks. Repeat with the rest of the pumpkin.

  • Set aside a bowl of ice water. Boil a pot of water and add the pumpkin cubes in batches for 2 minutes.

  • Once the time is up, strain the cubes through a colander or scoop pieces out of the water with a slotted spoon and immediately add to the ice water for two minutes.

  • Line a baking sheet with parchment paper

  • Strain the cooled cubes and add them to the baking sheet and place the tray in the freezer. 

  • Break apart any clumps that have formed on the baking sheet and transfer to freezer-proof storage.

PUREE METHOD

  • Wash the outside of the pumpkin and cut the pumpkin into quarters. Remove the innards using a spoon. 

  • Place quarters cavity-side up in a pan with an inch of water.

  • Bake at 300 degrees F for 1 hour, or until the pumpkin can easily be pierced with a knife.

  • Remove the flesh and either mash with a fork or potato masher, or process in a food processor with a bit of water.

  • Allow puree to cool and place in ice cube trays, freezer bags, or wide-mouth canning jars with 1-inch of space between the top of the puree and the top of the jar.

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