Sometimes it can happen to buy much more pumpkin than you can eat in a short time; in those cases, the best thing to do to preserve its delicious flavor and many beneficial properties is to put it under glass. Follow these simple instructions to make winter squash preserve using a pressure cooker with a vent valve or pressure gauge. The recipe for summer squash involves the addition of an acid ingredient, vinegar; in this case, it is therefore sufficient to use a common pot.
Ingrediants
Preserve of Winter Pumpkin
Servings: 9 jars of 1/2 kg each
- 4.5 kg of winter squash (for example Cucurbita Maxima, or sweet squash, Curcubita Moscata or Cucurbita Pepo)
- Waterfall
Pickled Summer Pumpkin
Servings: 4 jars of 1/2 kg each
- 1.25kg summer squash, sliced (e.g. courgette, squash neck, pie squash, marrow squash)
- 200 g onions, sliced
- Kosher salt
- 480 ml of white wine vinegar
- 675 g of sugar
- 1 1/2 tablespoons of canning spice mix
- 1/2 teaspoon of chili powder
Steps
Method 1 of 2: Winter Pumpkin Preserves
Step 1. Choose a ripe pumpkin
The skin should be hard and mostly free from imperfections. A pumpkin that doesn't entice you to eat it fresh isn't even suitable for storage.
Step 2. Wash it
Carefully scrub the pumpkin peel under a stream of hot water using a food brush.
Step 3. Peel it
Remove the skin from the pumpkin using a very sharp knife or sturdy potato peeler.
If you have a hard time peeling, try piercing the peel in several places, then heat it in the microwave for a few minutes. For a medium sized pumpkin, 3 to 4 minutes should be enough. Once out of the oven, you should be able to peel it more easily
Step 4. Cut it
Choose a sharp knife, then cut the squash into cubes about 2 to 3 cm per side.
You shouldn't turn it into a puree before putting it under glass. This is because experts have not provided guidance on a safe method of storing pumpkin puree
Step 5. Wash nine canning jars and their metal lids
Use very hot soapy water. Keep both jars and lids warm until ready for use.
- You can keep them warm by leaving them immersed in boiling water. Alternatively, you can leave them in the dishwasher at the end of a wash cycle with hot water.
- Since the final product will be boiled in water for 10 minutes, it is not necessary to sterilize the jars before filling them.
Step 6. Bring a generous amount of water to a boil
Pour the water into a pot, making sure it is enough to completely submerge the pumpkin pieces. Do not put the pumpkin in the pot for now, you must first wait for the water to come to a boil. When it boils, put the pumpkin pieces in the water and cook for 2 minutes.
Step 7. Fill the jars
Transfer the pumpkin pieces to the jars using a ladle. They will need to be submerged in the liquid. Fill each jar to about two centimeters from the rim.
Step 8. Clean the rim of the jars using a clean kitchen towel
Gently mix the contents to allow any air bubbles to escape, then close the jars with lids. Now screw the metal rings onto the caps.
Step 9. Pour four liters of hot water into the pressure cooker for canning
Place the closed jars in the basket inside the pot.
- Since pumpkin is a low acid food, it is important to sterilize the jars at a high temperature to prevent bacterial contamination.
- The steam should flow around the jars, so don't place them on the bottom of the pot. Arrange them in the special basket, taking care to leave some space between them.
Step 10. Heat the pot
Close it with the lid, then heat it to bring the water to a boil. Set the cooking timer when steam begins to come out. The jars will need to boil for 10 minutes. Do not close the steam vent valve for now. When the first 10 minutes of cooking have elapsed, close the valve or secure the pressure gauge in place.
Step 11. Cook the jars for another 55 minutes
Adjust the pressure according to the altitude you are at (directions follow). Set the timer when the correct pressure is reached. From time to time, check the pressure gauge to make sure the pressure remains constant.
- If you have a pan with a pressure gauge, set the pressure as follows: 0.7 bar for an altitude between 0 and 610 m, 0.8 bar for an altitude between 611 and 1,220 m, 0.9 bar for an altitude between 1,221 and 1,830 m and 1 bar for an altitude between 1,831 and 2,440 m.
- If you have a pan equipped with a vent valve, set the pressure as follows: 0.7 bar for an altitude between 0 and 305 m and 1 bar for all altitudes above 306 m.
Step 12. Turn off the flame
Let the pressure return to zero. At that point, unplug the pressure gauge or open the vent valve. Wait two minutes before removing the lid from the pot. Be very careful not to risk burning yourself with the steam.
Step 13. Take out the jars
Use special tongs to grab them and lift them out of the boiling water. Do not place them on a cold surface, such as that of the kitchen worktop, otherwise the glass could shatter due to the change in temperature. Place them on a wooden cutting board or towel. Leave some space between each jar to allow air to circulate freely.
Step 14. Let them cool
Make sure they are protected from drafts.
You should hear a slight clicking sound: it indicates that the lids have been "sealed" and that the contents of the jars are properly vacuum-sealed. You can also try pressing the middle part of the lids; if the process has been successful, it must not be compliant
Step 15. Label the jars indicating the ingredients and preparation date
Store them in a cool, dry and dark place.
Method 2 of 2: Pickled Summer Pumpkin Preserves
Step 1. Sterilize four half-liter glass jars
Put them in a pot to cook the preserves. You will need to place them in the basket instead of on the bottom of the pot. Now add the water making sure they are submerged for at least two centimeters. Boil them for 10 minutes, then remove them from the pot one at a time and let them drain before use.
According to food safety regulations, summer squash must be frozen or pickled in order to be stored under glass
Step 2. Get a large pot
It should be large enough to hold all the vegetables at the same time. You can also use a large bowl.
Do not add water to the pot
Step 3. Start arranging the pumpkin and onion slices in a single, even layer
Add some salt. Make a second layer of squash and onions, then salt again. Continue until the vegetables are finished.
Step 4. Wait an hour
During this break, the vegetables will lose some of the water they contain. Throw away any liquids that accumulate in the bottom of the pot.
Step 5. Get a stainless steel or ceramic pot
It is important that it is a material that does not react in contact with acid substances. For example, copper and aluminum create an unwelcome ration when they come into contact with acidic ingredients, so don't use them.
Step 6. Add all the ingredients to the pot, except the squash and onions
The flame must be high. When the contents of the pot reach a boil, add the squash and onions as well. Wait for the ingredients to boil again.
Step 7. Fill the jars
Transfer the vegetables to the jars with the help of a ladle or spoon. Cover them with the cooking liquid. Leave about an inch of empty space from the rim of the jar
Step 8. Clean the rims of the jars with a cloth or paper towel
Screw the lids on.
Step 9. Boil the jars in the preserving pot
Leave them in the water for 10 minutes.
Step 10. Verify that they are properly sealed
You should hear a clicking sound confirming this. If not, keep them in the refrigerator, making sure you eat the squash within a maximum of two weeks.
Step 11. Store the jars in the pantry
All properly sealed jars can be stored in a cool, dry and dark place.
Advice
- Go to the farmers market or join a Solidarity Buying Group (G. A. S.) to make sure you are buying a premium quality pumpkin.
- Frequently check that the pressure gauge on the pot is working properly to make sure the pressure reading is accurate.
