The best way to store a pumpkin depends on which type you want to store and why. You can store a carved pumpkin to keep it moist and healthy, but a decorative whole pumpkin will need to be dried for it to last. If you plan on storing a pumpkin for culinary reasons, you will need to cook and freeze it. Read on to learn more about each situation.
Steps
Method 1 of 3: Store a Carved Pumpkin
Step 1. Soak the pumpkin in a bleach solution
Mix 5ml of bleach in 4L of water. Leave the squash in the solution for at least an hour.
- The water will need to hydrate the pumpkin pulp, and prevent it from drying out too quickly. Bleach is a chemical agent that will kill most of the bacteria and mold on the pumpkin.
- You can soak the pumpkin for up to 8 hours, but soaking it too long can make the pulp too moist, making it rancid.
Step 2. Dry the pumpkin
Use a clean rag or paper towel to remove most of the moisture collected inside the pumpkin. Dry the outside of the squash as well.
Leaving too much water inside the pumpkin can cause it to rot
Step 3. Spray the pumpkin with more bleach
Mix 15ml of bleach with 1L of water in a spray bottle. Wet the pumpkin pulp with this solution.
The bleach used for the first solution was in small quantities, to stop the growth of surface bacteria. Using too much bleach in the first solution can weaken it. By spraying the pumpkin with a more concentrated solution of bleach, you can disinfect it even more without damaging its structure
Step 4. Continue drying the upside-down pumpkin
Prevent wet puddles from forming inside the pumpkin by placing it upside down on a clean, dry rag and letting it dry completely.
Give the squash at least 20 minutes to dry. You could let it sit for up to an hour
Step 5. Coat the carved parts with petroleum jelly
Rub it all over the pulp that is exposed to the air.
- Petroleum jelly will not evaporate moisture, slowing the dehydration of the pumpkin. It will also stop the growth of bacteria and mold.
- Don't use petroleum jelly without using bleach first. Bleach is needed to eliminate bacteria and mold already present in the pumpkin. If you skipped this step by applying petroleum jelly right away, it would trap existing bacteria and mold on the surface of the pumpkin, speeding up the rancidity process.
- You can use vegetable oil instead of petroleum jelly.
Step 6. Remove excess petroleum jelly
If you have too much petroleum jelly, remove it with a clean rag or paper towel.
Note that this step is primarily aesthetic
Step 7. Keep the squash in a cool, humid place
Display your pumpkin in a location that is not affected by direct sunlight. A shaded area is ideal.
- The heat will accelerate the decay process and in a too dry area the pulp will dehydrate.
- When not in use, you can store the pumpkin in the refrigerator or cover it with a damp towel.
Method 2 of 3: Store a Whole Decorative Pumpkin
Step 1. Choose a pumpkin with a long stem
The best option is a freshly picked pumpkin with a stalk of at least 5 cm.
A long stalk is important because it helps remove moisture from the pumpkin. A pumpkin without a stalk or a very short stalk will be more likely to retain moisture
Step 2. Clean the pumpkin with soap and water
Combine 15-30ml of mild dish soap with 4L of warm water in a large bucket. Wash the pumpkin in this solution to remove surface bacteria.
- Use a mild dish detergent rather than a more aggressive detergent. A product of that type would be too abrasive.
- Rinse the solution off the pumpkin when done.
Step 3. Dry the pumpkin
Use a clean rag or paper towel to dry the pumpkin completely.
This storage method aims to dry the squash rather than keeping it moist. For this, you should manually remove as much moisture as possible
Step 4. Spray the pumpkin with denatured alcohol
Pour some alcohol into a spray bottle and wet the surface of the pumpkin, completely coating it without it getting soaked.
- You could spray the pumpkin with a household cleaner.
- Alcohol serves to protect the surface from bacteria and mold.
- Don't get the pumpkin too wet. Too much alcohol can damage the pumpkin and cause it to become moist.
Step 5. Let the pumpkin dry for weeks
Place the squash on layers of newspaper in a dry, dark, and humid place. Let it dry for several weeks, until its weight has dropped significantly.
- Make sure the area you choose has good ventilation. Otherwise the air may become stagnant, causing moisture to accumulate. Moisture would cause the pumpkin to rot.
- Heat accelerates the drying process and darkness prevents color loss. You could also put the pumpkin under a fan to speed up the process even more.
- Change the newspaper every few days. When they absorb the moisture from the pumpkin, they will get wet. This moisture would cause the gourd to rot if not removed.
- In addition to having a low weight, if you shake the pumpkin you should feel the seeds moving inside it.
Step 6. Seal the surface of the pumpkin
After the gourd has dried completely, apply a wax coating over its surface to seal it and protect it from bacteria.
You can use clear shellac instead of wax
Method 3 of 3: Store a Cooked Pumpkin
Step 1. Use a fully ripe pumpkin
The pumpkin should have a dark orange color, and its flesh should have a fine texture.
- Avoid using gourds with dry or fibrous flesh.
- A better quality pumpkin will last longer.
- This method will preserve the squash by freezing it. Freezing is the easiest way to store pumpkins and is the one that guarantees the best results.
Step 2. Wash the pumpkin
Rinse the squash under warm running water.
- If necessary, gently scrub the squash with a vegetable brush to remove dirt and debris from the surface.
- Soap is neither necessary nor recommended.
Step 3. Cut the pumpkin into slices
Use a long serrated knife to cut the pumpkin in half. Then cut each half into 5-7.5cm slices.
- A serrated knife is recommended. A smooth-bladed knife will slide more easily over the sturdy skin of the pumpkin, and you may end up cutting yourself.
- You could peel the squash slices before boiling them, but waiting for the squash to be done will be easier.
Step 4. Boil the pumpkin to soften it
Place the pumpkin slices in a medium-sized pot filled with water. Boil the squash for 25-30 minutes, or until the flesh is soft.
You could also bake the pumpkin. Cut the squash in half and place the two halves face down on a baking dish. Cover them with aluminum foil and bake them in a preheated oven at 190 ° for an hour and a half
Step 5. Remove the pulp
Let the cooked squash cool enough for you to handle. Remove the pulp from the peel and place it in a medium-sized bowl.
- Use a metal spoon or other stiff utensil to remove the pulp.
- When you have cooked the squash, the pulp should separate from the skin relatively easily.
Step 6. Crush the pulp
Use a potato masher to mash the pulp and make a puree.
You could also make the puree with a hand blender or food processor
Step 7. Cool the pumpkin
Put the bowl or pot containing the pumpkin in cold water until the pumpkin puree reaches room temperature.
- Do not allow excess water to come into contact with the puree.
- Stir the puree occasionally as it cools.
Step 8. Store the squash in rigid containers
Use containers made of non-reactive materials, such as plastic or glass. Make sure the containers are suitable for use in the freezer.
- Leave at least 2.5 cm of space between the lid and the level of the pumpkin puree. This will allow the pumpkin to expand and freeze.
- Seal the containers before freezing them.
Step 9. Freeze the pumpkin until ready to use
You should be able to keep the squash for 3-6 months without noticing significant variations in flavor or texture. In the best case, you will be able to keep a pumpkin for a year.
