Pumpkin is a valuable product that helps to normalize metabolic processes in the gastric juice. In addition, the pectin contained in this vegetable reduces cholesterol and helps to remove it from the body. Pumpkin also contains glucose, calcium, potassium, zinc, fluorine and various trace elements. To preserve as many of these vitamins and nutrients as possible during harvesting, you can use freezing, but you need to do this correctly.
Pick your recipe
Instruction manual
1
Vegetables used for freezing must always be fresh, preferably freshly picked from the garden. Take away good, intact, strong fruits, peel.
2
Rinse the pumpkin in running water, the last time in warm, about 60-70 degrees. Then lay the vegetables on a clean, dry towel and let dry. Cut the pumpkin into slices or cubes no more than 3.5 cm thick.
3
Most vegetables, scientists recommend blanching or steaming before freezing. This is done in order to deactivate natural enzymes, which can lead to a change in the taste of the product or loss of nutrients.
4
The blanching process is carried out as follows: put the prepared vegetables in a colander and dip in boiling water, then at the same time lower it in ice to stop the cooking process immediately. Repeat this several times. At the same time, make sure that the cold water is really cold, because after contact with hot vegetables it heats up.
5
Dry the pumpkin after blanching and place in prepared plastic bags. Leave as little air space as possible while packing vegetables well. Typically, 200-500 grams of product are packaged in each bag. You can’t defrost a product, take a part and put the rest back into the freezer, so be guided by a simple rule: each package should be designed for one application.
6
If you freeze different products, do not forget to sign the packaging. Then fold the prepared bags into the freezer compartment.
7
You can also freeze a mixture of vegetables, for example, pumpkin along with carrots, celery, onions. This mixture can then be used for sauces and soups. In addition, you can first cook pumpkin puree by boiling the pumpkin, and freeze the vegetable already in the form of mashed potatoes.
note
Frozen pumpkin Wash and peel the pumpkin and seeds. Cut into slices, then sprinkle with sugar. Soak until juice is released, put on fire and cook until cooked, then refrigerate, pack in 500 g portions in plastic bags and place in the freezer. Before use, thaw at room temperature.
Useful advice
Is it possible to freeze a pumpkin and how to use it after defrosting? Of course, a pumpkin can be frozen, because a large fruit is difficult to use as a whole. For the preparation of mashed soups, the pumpkin can be cut into large pieces and put in a freezer in plastic bags. For a regular vegetable soup, cut the pumpkin smaller - into cubes or straws and freeze in portioned packets.