Freezing pumpkin for the winter (master class)

Category: Blanks
Freezing pumpkin for the winter (master class)

Ingredients

pumpkin

Cooking method

  • Wash pumpkin, cut, peel seeds
  • Freezing pumpkin for the winter (master class)
  • cut into segments and into a baking sheet with a non-stick mat, slices into a mat
  • Freezing pumpkin for the winter (master class)
  • preheat the oven to 180-200 degrees and bake the pumpkin for 35-40 minutes. The pumpkin should be soft
  • Freezing pumpkin for the winter (master class)
  • remove the pulp with a spoon
  • Freezing pumpkin for the winter (master class)
  • Well flag blender in hand
  • Freezing pumpkin for the winter (master class)
  • and after 30-40 seconds, you get a uniform pumpkin puree
  • Freezing pumpkin for the winter (master class)
  • well, pumpkin redesigned
  • Freezing pumpkin for the winter (master class)
  • in order to fill mashed potatoes in bags, for me the most convenient is this bucket
  • Freezing pumpkin for the winter (master class)
  • the main function of the bucket is to support the bag in which you need to transfer the puree
  • Freezing pumpkin for the winter (master class)
  • after filling the bag, gently release the air and tie the bag
  • Freezing pumpkin for the winter (master class)
  • after about 3.5 hours, the whole pumpkin is ready for freezing
  • Freezing pumpkin for the winter (master class)

Note

There is nothing to do, but a whole picture gallery hung out

Scarlett
Tanya, sooooo beautifully wrote everything and even photographed it! And tell me please, why are you preparing it in this way? The fact is that this year I froze the pumpkin for the first time for porridge - I just cut it into cubes and put it on small bags. Now I sit and envy - go and have it tastier - she's BAKED !!!!!
CurlySue
Yes, I'm also wondering where do you use it later?
We have a lot of pumpkins ...
celfh
Tan,, my whole freezer is full, ten kg of pumpkin just can't stick in cubes - this time. Secondly, my family members don’t eat pumpkin, not only in cubes, but even on a grater, but to eat it, I puree it anyway. Therefore, if we do, then so that in the future there would be no unnecessary body movements. Initially I wanted to boil, and then mashed, but for some reason decided that it was more useful to bake, well, this is my opinion
celfh
Quote: CurlySue

Yes, I'm also wondering where do you use it later?
bake , soups cook, in milk porridge I add.
But I have never had so many pumpkin, if I bought it, then little by little, this year they presented it. I will come up with something else

Erhan
I rarely have a wheat bread without pumpkin. It also gives a funny color, especially with turmeric. In our house, no one calls bread white, only yellow
I ice the raw pumpkin in small cubes, and bake it in the microwave as needed.
Elven
Tanya, I do the same! Only I immediately measure in glasses, so that later I do not guess how much I defrosted.For example, I need 3 glasses of mashed potatoes for American pumpkin pie, and I ice 3 glasses in a separate container. But more often in the same disposable cups, only 250 ml, when it freezes, I knock it out of the cup and into a large bag in a pile. So space is saved I use it in pies, muffins, muffins, soups, cereals, cookies
Gala
Tatyana, very good and timely master class !!! Thank you!
The pumpkin was born this year, every day there are new dishes with it, but we need to think about winter and stock up. Such storage is very convenient. And if you just cut and freeze into cubes?
Elven
Galina, if space in the freezer allows, boldly freeze with cubes. I used to freeze her all the time, but the place takes up a lot
Gala
Elena, thanks for the advice. The place is also a problem. I think how it will be better after defrosting (how it will affect the taste).

Quote: celfh

Initially I wanted to boil, and then mashed, but for some reason decided that it was more useful to bake, well, this is my opinion
.
I don't know how about the usefulness, but the fact that after baking the pumpkin tastes better, that's for sure
Elven
Galina, will not affect the taste in any way! Pumpkin frozen in cubes does not lose its taste. But about baked, I agree with you, much tastier than boiled
Era
celfh, thanks for MK, for the advice! Just in time!
They gave me a lot of pumpkins, I don't feel we can handle it, now I know how to freeze. Indeed, in winter, sometimes you really want to eat soup with pumpkin or millet porridge.
Mar_k
You posted the recipe on time! Thank you! My gigantic pumpkin lies on the balcony, and I don't even know which side to approach it from. With cubes - there is not much place, but in this way I did not guess! My pumpkin is poorly eaten, so I have one, but a large one will be enough until next season!
Creamy
I'm also into the pumpkin theme. I bake pumpkin bread and really love porridge with pumpkin, I have oatmeal with pumpkin, rice with pumpkin and, of course, millet. I do not have a summer residence and I buy pumpkin in a hypermarket, most often already cut into quarters. I clean it, cut it into large bars. And I rub the pumpkin block on a grater. Then I pack the grated pumpkin into small sachets with a snap. one packet is enough for morning porridge. I stick sticky price tags on the bags with the marking of what kind of product, weight and date of packing. In this form, the bags take up little space in the freezer and are very convenient for quick preparation. I throw the contents of the sachet into a saucepan with milk and the pumpkin in hot milk disperses in flakes and is cooked in time like ordinary porridge. I liked so much to pack the products in small bags, because after spending half an hour on packing, then you have a gain in time and a more varied menu. I buy bags with a latch for 100 pieces, the last trifle took 39 rubles for 100 pieces. And I have bags with latches of different sizes.

Freezing pumpkin for the winter (master class)

Freezing pumpkin for the winter (master class)

Ready-made baked pumpkin will also be conveniently packaged in small bags.
Kokoschka
celfhThanks for the idea with the bucket class!
The pumpkin was always frozen fresh, you must try the baked one, it will take up less space !!!
Mar_k
I have adapted the pumpkin (pumpkin puree) I pour it into silicone portion forms, of different capacities, and into the freezer, and then I put the finished frozen 'portions' into a bag and keep it in the freezer!
Petrovicch
Quote: Creamy

... rubbing on a grater. Then I pack the grated pumpkin into small sachets with a snap.
I, an elderly man, freeze this way, without bothering with frying, boiling, casserole pumpkin, except that I pack in large bags and grab a handful of porridge needed for portions or the whole package - as we have eaters and guests up to 10 people. True, I chop either on a hand grater or electric, and I make porridge in an electric pressure cooker, and it's almost like in a Russian oven.
Jenealis
Creamy, and where are these bags sold?
Creamy
Jenealis, bags are sold in departments where they sell packaging films, tapes for cash registers, price tags for stores, scotch tape, disposable gloves, paper napkins, and more.
Petrovicch
I listened to the advice and baked, but some of the pieces were burnt, but I took them off like a film, blended them and also packaged them. In my opinion, both are acceptable, but if you cook in a multi-pressure cooker, then it is not necessary to bake, the taste is similar and there is less fuss.
Ipatiya
celfh, thanks for the great master class! Just one pumpkin, but what a result!

Quote: Creamy

I'm also into the pumpkin theme. I bake pumpkin bread and really love porridge with pumpkin, I have oatmeal with pumpkin, rice with pumpkin and, of course, millet. I do not have a summer residence and I buy pumpkin in a hypermarket, most often already cut into quarters. I clean it, cut it into large bars. And I rub the pumpkin block on a grater. Then I pack the grated pumpkin into small sachets with a snap. one packet is enough for morning porridge. I stick sticky price tags on the bags with the marking of what kind of product, weight and date of packing. In this form, the bags take up little space in the freezer and are very convenient for quick preparation. I throw the contents of the sachet into a saucepan with milk and the pumpkin in hot milk disperses in flakes and is cooked in time like ordinary porridge.I liked so much to pack the products in small bags, because after spending half an hour on packing, then you have a gain in time and a more varied menu. I buy bags with a latch for 100 pieces, the last trifle took 39 rubles for 100 pieces. And I have bags with latches of different sizes.

Freezing pumpkin for the winter (master class)

Freezing pumpkin for the winter (master class)

Ready-made baked pumpkin will also be conveniently packaged in small bags.

Awesome organization of work and products! Take note!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers