PUMPKIN

When to Buy/In Season:
October

How to Select:
Look for: firm, bright pumpkins, free from blemishes

Organic Issues:

Pesticide Issues:

How to Store:
Fresh:
Store: in cool, dry place for up to one month

Frozen:
To Freeze from fresh:

Preparation: Select full-colored mature pumpkins with fine texture. Wash, cut into cooking-size sections and remove seeds.

Cook: Cook until soft in boiling water, in steam, in a pressure cooker, in an oven or microwave oven. To cool, place pan containing pumpkin in cold water and stir occasionally. Remove pulp from rind and mash. Package, leaving headspace, seal and freeze.

Note: Small pumpkins can be pierced and baked whole on a tray in an oven or microwave oven until soft. After cooling, peel, remove strings and seeds and mash. Package, seal and freeze.

1-1/2 pounds yields 1 pint

Store pumpkin in the freezer (0F), up to three months.

Canned:
Store canned pumpkin at room temperature up to 12 months

After opened, store canned pumpkin in a sealed plastic container for 1 week in the refrigerator, or up to 3 months in the freezer. When freezing, leave room for headspace. Pumpkin may appear separated when thawed, due to air bubbles; this will not affect the quality of the pumpkin for cooking.

Photo Source: letouj

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