Whether canned, dried or frozen, there are some important tips to keep in mind when preserving pumpkins.
Canned, cubed pumpkin
• Wash the pumpkin and remove the seeds.
• Cut the pumpkin into 1-inch-wide pieces and peel them.
• Cut the flesh into 1-inch cubes.
• Boil for two minutes in water.
• Fill jars with hot pumpkin cubes and add hot cooking liquid to cover them. Leave 1 inch of headspace.
• Adjust lids and process according to the USDA recommendations found at nchfp.uga.edu/how/can_04/pumpkin_winter_squash.html.
• Wash and cut the pumpkin into cooking-sized sections.
• Remove the seeds.
• Cook until soft in boiling water, in steam, in a pressure cooker or in an oven.
• Remove the pulp from the rind and mash.
• Place the pan of pumpkin in a pan of cold water to cool, stirring the mash occasionally.
• Pack the pumpkin into rigid containers, leave room and freeze.
• Complete information about containers and headspace can be found at nchfp.uga.edu/how/gen_freeze.html.
• Preheat an electric dehydrator to 140 degrees.
• Wash and peel the pumpkin and remove all seeds and fibers from the flesh.
• Cut into small, thin strips about 1-inch wide by 1/8-inch thick.
• Blanch strips for three minutes in steam above boiling water. Dip the pumpkin strips briefly in cold water to stop the cooking process.
• Place the strips into the dehydrator by spacing them apart in a single layer. Remove when they are brittle.
More information on pumpkin preservation is at nchfp.uga.edu/tips/fall/pumpkins.html.