How to store a pumpkin in the winter at home (whole and cut): temperature and storage location (apartment and cellar)

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Pumpkin contains many vitamins, minerals, carotene and fiber. This vegetable is dietary and suitable for baby food. Consider how to store pumpkin at home and what conditions must be met.

Pumpkin storage rules

Harvesting and preparing it for laying for long-term storage

Proper harvesting is a guarantee of the long-term preservation of the taste and marketability of fresh pumpkin.

When it is best to do this depends on weather conditions and a number of other factors. The main reference point for starting actions will be the dried stalk of the pumpkin: it changes color from green to gray. Usually the vegetable ripens in late September - early October.

In order for the vegetable to retain its original properties as long as possible, it is imperative to follow certain rules when collecting:

Benefits of a "pot-bellied" fetus

The pumpkin is not only tasty, but also healthy. As part of the fruit:

beta-carotene (converted into vitamin A in the body) - improves visual function, has an antioxidant effect;
vitamin B1 - participates in metabolic processes, normalizes brain function, memory, thinking, restores appetite;
vitamin B2 - regulates the growth of the body, maintains reproductive function, improves the condition of hair and nails;
vitamin C - blocks inflammatory processes, strengthens the body's immune forces;
vitamin E - provides an antioxidant effect, increases vitality, improves mood, skin and hair appearance;
vitamin PP - lowers cholesterol levels, ensures the normal functioning of the nervous system;
potassium - regulates water balance, normalizes heart rate;
iron - serves the process of hemoglobin formation, participates in the production of thyroid hormones;
manganese - regulates glucose levels, normalizes brain activity, lowers cholesterol;
zinc - participates in the formation of bone tissue, improves mental abilities;
calcium - serves the work of the neuromuscular system, exhibits anti-allergic and anti-inflammatory effects;
fiber - improves the functioning of the digestive system, removes toxins and toxins from the body.

Pumpkin is a godsend for those who want to gain or maintain a slim figure: there are 28 kcal per 100 g of product.

Healthy and delicious pumpkin dishes are great for those looking to lose weight

For people suffering from diabetes mellitus, heat-treated pumpkin is contraindicated, but raw is useful. It is recommended to use the fruit with caution for gastritis with low acidity, intestinal colic.

Among the inhabitants, it is customary to call a pumpkin a vegetable, but botanists classify the fruit as a modified berry.

Video: useful properties of pumpkin

When to harvest pumpkin for winter storage

The first and most important question for a successful gardener who has received a good harvest of full-bodied fruits is when to harvest the pumpkin? It is unambiguously difficult to answer this question, there is no exact time in which it is absolutely possible to say - it's time!

Indeed, on the same date in different years and in different climatic regions, completely different weather conditions can be created. And the summer could be completely different in temperature and humidity, and the varieties ripen for each of their own - special.Someone likes early ripening, someone - those that ripen later.

From what has been said it is clear - in order to determine the correct harvest time, when you can victoriously unscrew a ripe beauty from the stem and take it to storage, you need to know a number of things:

Pumpkin variety... In order not to be mistaken, it is very correct to do so - to start a special notebook, or a page in the gadget's diary and accurately write down the name of the planted varieties. Then, at any time, you can, by checking the record, understand - an early ripening, mid-ripening variety you have or a variety of late ripening.
Early ripening varieties (Almond, Freckle, Gribovskaya bush, etc.) are distinguished by very delicate pulp, fragile bark. These varieties can be harvested in August - they ripen for 95 to 105 days.
Mid-season varieties (Smile, Volzhskaya gray, Rossiyanka) are harvested during September, it is possible even before October, but it is worth catching before the onset of frost (110-125 days - ripening period), especially if it grows in open ground.
Late ripening (Muscat, Pearl, Vitamin) - ripening period from 125 to 200 days. In the conditions of the northern regions, such a pumpkin may not have time to be harvested, but it will ripen perfectly when torn off.
Weather conditions this summer... It is clear that if a hot, little-rainy summer ended in a warm, sunny autumn, then the harvest time for all pumpkin varieties will shift by a week, or even two or three. With an unfavorable summer, cool and early autumn, ripening will be delayed, and so much so that late-ripening varieties may not have time to ripen. Also, the same variety planted in different climatic zones will ripen much earlier - in the south it can be harvested much earlier, to the north (in the Moscow region, in the Urals or in Siberia) - later.
External signs of maturity... Knowing how to determine the ripeness of a vegetable, not even a specialist will be mistaken in the timing of harvesting.

Refrigeration

If incomplete processing has been carried out, the pumpkin can be put in the refrigerator. The same goes for winter stocks that have been damaged after pruning. It is inappropriate to send whole fruits here. Areas that are not covered with a skin should be wrapped in foil or film. This will save the pumpkin for up to 2 weeks. This period can be extended to a month if we are talking about a modern refrigerator model equipped with an antibacterial system.

To prevent moisture evaporation from the cut surface, lubricate the surface layer with a small amount of sunflower oil. You should take one that has no smell. The layer should turn out to be thin, so it is better to use a culinary brush for this manipulation.

Which pumpkin varieties are best for stocks

The pumpkin has a thick skin, and therefore it is convenient to store it for a long time. However, there are varieties that are best suited for stocks. These include large-fruited pumpkins (they are also often called table pumpkins):

almond;
mammoth;
one hundred pound;
biryuchekutskaya 735;
Mozoleevskaya;
mushroom winter.

Large-fruited varieties such as almond gourd are best for long-term storage Such varieties can be stored for up to 8 months, retaining all their properties - both taste and benefit. Small-fruited pumpkins are less resistant:

white honey;
nutmeg;
turban;
received diarrhea.

They retain their freshness for only 3-4 months, but they have a more pronounced and pleasant taste.

Butternut squash has an exquisite taste, but far fewer large-fruited varieties are stored

If you are storing pumpkins of different varieties for future use, be the first to cook and eat the small-fruited ones.

Selection of a variety for long-term storage

There are different varieties of pumpkin, which differ in appearance, planting and harvesting times, and storage duration.

For storing vegetables in the winter in an apartment the following varieties are most suitable:

Ioannina... This variety is often used in dietary meals, it is added to cereals, including those intended for baby food.
Slavuta... The variety ripens later than the others, at the very end of the pumpkin season. It is not susceptible to any diseases, therefore, it is stored for record periods.
Zhdana (pictured on the right). This variety has a firm flesh and a very sweet taste. Zhdana is an unpretentious variety, tolerates long transportation and rarely gets sick, therefore it is stored until spring.

These vegetable varieties are easy to store until next harvest., the main thing is to observe the temperature regime.

Advice. In addition to these varieties, Arbatskaya and Polyanin are suitable for long-term storage. They do not require special conditions.

Optimal storage conditions

Pumpkin storage method

After the pumpkins are harvested and prepared for winter storage, the most suitable location should be chosen. It depends on how the fruit is stored - whole or sliced.

In a private house, problems do not arise, since a basement or cellar is suitable for these purposes, where the conditions meet the requirements - coolness, dryness and darkness. It is acceptable to store pumpkins in a cool pantry.

The temperature at which the pumpkin is stored for a long time depends on the variety and varies between 5-15 degrees. However, some species do well in the apartment. Damp rooms or freezing ones in winter are definitely not suitable for storing pumpkins. Air humidity should not exceed 70%.

The temperature in the basement (cellar) can be different - it is usually cooler downstairs. In such a situation, the fruits are recommended to be placed on racks. If there is a severe frost outside and against this background the degree in the basement tends to zero, then the harvest will need to be wrapped with something warm.

In what conditions are they stored?

How long a vegetable can be kept unprocessed depends on the type of crop and how it was stored. One of the important conditions is at what temperature to store the pumpkin. Too low temperatures are detrimental to any varieties, since keeping in the cold threatens to freeze and reduce the shelf life of the pumpkin by 3 or 4 months.

It is allowed to store a pumpkin in an apartment or a cellar area, subject to a temperature balance of 3 to 15 positive degrees, which will be the most comfortable for a guest from the garden.

Humidity should be around 75 or 80 percent. With an increase in this level, the bark of the plant will become overgrown with cobwebs, mold, or spots will appear, which indicates the defeat of the vegetable. Spoiled copies are disposed of so that the infection does not spread further.

It is not so important where you can store the pumpkin in winter, how much the observance of the optimal conditions for keeping the ginger vegetable, adhere to the desired temperature and humidity, check that the room is not damp and it is well ventilated. There should be no direct solar radiation, as well as dustiness, debris.

The vegetable should not be wrapped in a plastic or cellophane bag; condensation formed inside the package will lead to infection of the crop with a harmful fungus. Each fruit should be covered with parchment paper or dry straw in a small layer.

Tip: Do not allow vegetables to lie tightly pressed against each other or the wall. The optimal distance is considered to be intervals of about 10 centimeters.

The litter is periodically damp and replaced with dry. The fruits should be positioned so that the stalks are at the top. If the pumpkins are stored in a place where frost can penetrate, they are covered with bedspreads or other insulation.

Knowing how to store pumpkin indoors will help preserve the vegetable until the spring months. You can keep the crop in a cool pantry on the floor or shelves. If there is none, choose the least warm place in any room, for example, put pumpkins under the bed. Copies with dark spots on the peel are not subject to storage.Such a fruit is isolated from the rest, it is thrown away or, having cut off the spoiled places, is eaten.

Features and secrets of long-term storage of vegetables

The secret, which, in fact, is not - keeping the pumpkin in the cellar. This method is recognized as the best among gardeners. Long-term storage at home in an apartment will only provide freezing. In a private house, a pumpkin will last for a long time, being in ideal conditions.

Processing such as blanching in sweet boiling water or salt solution will also extend the shelf life. Sterilization at 100 degrees of heat will eliminate pathogenic microorganisms and create a protective shell.

Storage of pumpkin with radish, zucchini and other melons is allowed. But with fruits - pears and apples - it is better to avoid the neighborhood. They produce ethylene, which rapidly shortens the shelf life of the ginger vegetable.

If the goal is to preserve the product for as long as possible, it should not be washed thoroughly, otherwise the protective layer will wear off. It is enough to wipe the fruit pulled out of the ground with a dry cloth, brush off the lumps and let it dry.

If you cut the stalks at the root, you cannot avoid pumpkin diseases. The tail is a natural defense against the penetration of microbes into the fetus.

The listed conditions will allow the pumpkin to remain safe and sound in winter.

How to keep cut and peeled pumpkin longer

Several important conditions must be met if the goal is to keep the cut pumpkin at home longer:

select undamaged fruits. Before cutting, you need to make sure that the vegetable is healthy and free from rot. If it is partially damaged, it will not be possible to save it. However, you can get out of the situation by making compote or juice from the surviving part.
decide on the place and temperature. Darkness and coolness are the best companions for storing any vegetables.
Capacity. For peeled fruits, use environmentally friendly and tightly closed containers. Moreover, they are not too expensive.

So, the products are ready. It remains to be seen how to extend the shelf life of the sliced pumpkin. If the outer shell is damaged, it is cut off entirely. This will give a guarantee of long-term storage. However, it is permissible to do without the elimination of the peel. To do this, cut the fruit into slices and wrap. It is important that the skin does not touch the flesh in any way.

Thick paper, foil or cellophane are suitable as a wrapper. The packaging insulates the pieces from foreign aromas from the refrigerator. In cling film, the fruit can be stored for 14-15 days, and in foil - up to a month or more.

In a refrigerator

It is really possible to store peeled pumpkin in a refrigerator compartment in a wrapper and without it. Without a protective outer shell, the product can last for two to three days. However, there is a risk that the cut will become weathered. To avoid this, you need to coat it with vegetable oil using a cooking brush or wrap it with cling film.

In the wrapper, the vegetable will be stored for up to 21-23 days. The main thing is to set the correct temperature: no higher than +3 degrees. And then you don't have to worry about the loss of nutrients: they will remain unchanged in composition and quantity.

And before using the cut piece pulled out of the refrigerator, you need to cut off the top layer by 1-2 mm. This will make a well-sharpened knife with a thin blade.

In the freezer

If you want to keep the pumpkin for a longer period - 180 days or longer, it is better to resort to using the freezer. As in the previous version, the prepared pieces are wrapped in polyethylene or placed in freezer bags.

Optimal values are from 6 to 16 degrees with a minus sign. This temperature will allow the vegetable to remain juicy even after 12 months of storage and subsequent defrosting. It is important that the humidity does not exceed 75%. This is the only way to avoid drying out of the fruit and prevent the appearance of rot and the multiplication of pathogenic microorganisms.

If the pumpkin is large and will not fit in the refrigerator

A large pumpkin will not fit entirely in every refrigerator. In this situation, it will be possible to save the peeled fruit if you cut it into pieces. But you need to cut it correctly:

the stalk is removed;
butchering is carried out with a well-sharpened knife. Better if it is a butcher's knife;
packing with further placement in the refrigerator.

There is also an easy way to remove the peel: for this, the shell is pierced with a fork in 2-3 places and placed in the microwave for a couple of minutes. The products removed from the microwave oven are cut off the top and base, and the fruit itself is divided in two.

Storing pumpkin in the cellar

In a good cellar, the pumpkin retains its taste and presentable appearance throughout the winter.

It is most convenient to store pumpkins in the cellar, which grow to a large size. Before lowering vegetables into the cellar, you need to prepare it to create favorable conditions:

Cleans the storage from garbage and the harvest left over from last year (canned food can be left alone)
Ventilate thoroughly so that no trace of mustiness and dampness remains
Dry shelves and racks
Establish ventilation if there is none
Disinfection is carried out using a smoke sulfur bomb or by treating all surfaces with lime
Shelves are covered with paper or straw

Storing pumpkin in the cellar

When all the preliminary activities are completed, you can proceed to bookmark the fruits. For storage as a whole, vegetables must have a hard shell without defects: dents, scratches and chips.

Place them on a wooden platform so that they do not touch. It is unacceptable to heap them up or stack them like a pyramid. The pumpkins are conveniently placed so that the stalk looks up. If there are few fruits, then it is better to wrap each one in paper or plastic wrap.

In winter, you need to periodically look into the store and check what form the fruits are in. When a spoiled one is found, it is immediately removed from the general composition and the straw (paper) on which it was lying is changed. To prevent condensation from accumulating on the pumpkins (this usually leads to rotting of vegetable stocks), you need to put quicklime in the cellar, which is the best resistance to excess moisture in the air. And also the pumpkin needs periodic airing.

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The nuances of saving pumpkin as decor

The tradition of using pumpkin as a decorative element came to us from the West. This vegetable is traditionally used on Halloween. A terrible face is cut out of it, a lantern is placed inside and put on the threshold of the house. In addition, you can make unique home decorations from small vegetables. Storing pumpkin for creating such crafts is slightly different from stocking for the winter.

The main thing is to dry the vegetable well so that it can be preserved for a long time. For drying, use one of the following methods:

in the oven. Small fruits are placed in the oven and heated at 60 degrees for 2-8 hours. For even drying, the pumpkin is turned around its axis every 30 minutes;
in a natural way. The pumpkin is hidden in a dry, dark and cool place. Drying takes about 3 months;
hairdryer. The most affordable and fastest, but at the same time the most laborious way to dry a vegetable. More suitable for small fruits up to 40 cm in diameter. They can be dried in 2-3 hours. The hair dryer is set to medium mode, too hot air flow can damage the skin.

When the pumpkin is completely dry, you can make decorations from it. Finished products can withstand temperatures up to +30 degrees. However, do not take the pumpkin outside at temperatures below 10 degrees. In the cold, the dried peel of the fruit can crack and lose its attractive appearance.

It is necessary to exclude any contact of the craft with water, so as not to cause it to rot and soften.A layer of furniture varnish or decorative paint will protect the surface of the dried pumpkin from moisture.

If you store the pumpkin correctly, you can not only provide yourself with a tasty and healthy vegetable for the whole winter, but also decorate your home with unusual decorative elements.

Common pumpkin features

The pumpkin is round or oval in shape. In total, there are 30 varieties of vegetables, which differ in fruit weight, density, taste and ripening time. Differences can also be observed in terms of the color of the peel, which is orange, beige, greenish and yellow. What types are distinguished:

canteens intended for human consumption;
fodder - they are intended for feeding large and small ruminants;
decorative - they are used to decorate original dishes, moreover, they are good material for crafts.

Depending on the species considered separately, the weight of the fruit can vary from 2 to 200 kg. This vegetable first appeared in the human diet 2,500 years ago. South America is considered the homeland of the pumpkin. But today it has successfully spread across all CIS countries. She managed to gain widespread popularity only 400 years ago.

Now a healthy vegetable is used in the preparation of various dishes. In this case, you can use not only the pulp, but also the seeds. Needlewomen make dishes from the peel, as well as various options for handicrafts. The pulp is suitable for desserts, sauces. You can also cook porridge and soups from it. The seeds serve as the basis for the production of natural oil. The beneficial properties of such products are as follows:

strengthen the immune system due to the content of vitamin C;
normalize the activity of the central nervous system;
eliminate dysfunction of the heart;
normalize falling asleep and improve sleep;
have a positive effect on the condition of the epidermis, nails and hair;
keep youth and help to get rid of excess weight;
contribute to normal blood clotting and provide a balance in metabolism.

Storing dried pumpkin

It is not always possible to freeze the pumpkin. In such a situation, you can dry it, remove it in sealed jars and store it for several years. Dried pumpkin contains some vitamins and minerals and can be used to prepare various dishes. It can be dried in three ways - in the sun, in the oven and in a dehydrator (electric dryer).

If there are no devices for drying blanks, you can use the natural method. Cut the pumpkin into thin slices, no more than 1 cm thick and spread on baking sheets or stainless steel sheets. Enamel lids from large pots will also work. Cover the pumpkin with a layer of cheesecloth to prevent flies from landing. Dry all 2-3 days in an open, sunny place. The final stage is aging in the shade for a week, after which the remaining moisture is removed from the pulp.

You can dry the pumpkin in the oven, but here you need to create conditions to remove excess moisture. To do this, proceed as follows:

The pumpkin is cut into slices 0.5-1 cm thick, the skin is completely cut off.
Placed in a sieve or colander, which is then dipped in boiling water for 2-3 seconds.
The pumpkin is dried, meanwhile the oven is preheated to 60 ° C.
Slices are laid out on baking sheets and put into the oven, the door is not closed completely.
Keep until ready.

It is best to dry the cut pumpkin in a special device - a dryer for vegetables and fruits. Load as in the oven, but keep it for a day. During this time, excess moisture from the pulp evaporates, but vitamins and minerals are not destroyed, and therefore such a product is the most valuable.

Dried pumpkin is transferred to cloth bags or glass jars with a tight-fitting lid and stored in a dark, dry place. It is important that there are no objects with a pungent smell nearby that affect the aroma of the pumpkin.

The product is stored for 1-2 years, depending on the conditions, it is used to prepare various dishes.

Picking vegetables

Fruit ripening is observed in September or in the second decade of October. The gardener needs to correctly determine whether the crop is ready for harvest. What rules are provided here:

Collecting should be done only in clear weather. If the sun does not appear for a long time, you should not postpone the process.
The temperature at night should not drop below zero. If this happens, the fruit may freeze. When frost forms, cover the bed overnight with a layer of plastic wrap.
If you start picking in rainy weather, in the future, the vegetables will need to be placed in a separate place to dry. The moisture will evaporate in about 2 weeks. At the same time, a small distance should be maintained between the fruits.

A dull sound when tapping on the bark can be considered a sign of maturation. The peel itself becomes hard. The peduncle also deserves attention. It must be dry. Harvest that is not ripe is not recommended. In this case, the shelf life will be much shorter. Compliance with all the necessary conditions protects the fruit from rot, preserves minerals and vitamins in the pulp.

Before storing, remove the stalk using a well-sharpened knife. In this case, it is important to leave a fragment of the tail 5 cm long. The cut should be smooth, otherwise the damaged area will turn into a "gateway" for bacteria. This will start the decay process. Large fruits should not be grabbed by the stalk to move from place to place. It can break off.

For the selection of vegetables, specimens that are deformed and injured are set aside. If all fruits, without exception, are damaged, areas with defects should be treated with a solution of brilliant green. They must be kept dry at home., otherwise they will be attacked by rot. If you pay attention to the appearance, monitor the dryness of the collected specimens, they can persist until the New Year.

Harvesting rules for storage

If you plan to store the pumpkins for a long time, you need to collect them only when they are fully ripe.

Advice! You can try to ripen an unripe pumpkin of any kind in a cool, dry room without light for a month, and then immediately process it.

Pumpkin maturity criteria:

the peel has become hard and has acquired a bright color characteristic of the variety;
the leaves are dry;
when tapping on the fruit, a dull sound is heard;
the stalk is dry and lignified.

But even a fully ripe vegetable will not keep well if it is harvested at the wrong time. Pumpkin picking rules:

do not wait for severe frosts, fruits are harvested earlier, frozen ones are not stored;
the weather is dry and sunny;
the collection is carried out carefully, any injury on the fetus will contribute to its rapid deterioration;
the stalk is cut off, leaving a stump of at least 5 cm;
so that the peel finally hardens, the fruits are heated in the sun for another week, positioning them so that they do not come into contact with each other.

Advice! If the weather is rainy, you can hold them under a canopy, protecting them from frost

When to remove pumpkin from the garden for storage? The timing depends on the region of cultivation, weather and variety. In the middle lane, the crop is harvested in the second decade of September.

How to store cut pumpkin

Cut and peeled pumpkin can be stored in the refrigerator

How to Conserve a Whole Pumpkin Was Considered now it's worth dealing with the storage options for the cut. There is a fridge-freezer for this case. This is the best solution for city dwellers if there is a large amount of product and all the fruits are large-fruited. Although for a small pumpkin there is quite enough space on the refrigerator shelf.

Any excess pumpkin left over from cooking should be cut into pieces. The same is done with specimens rejected during autumn sorting of crops or during winter storage. It is necessary to wrap the slices in cling film and place in the refrigerator.There it will remain fresh for two weeks. If packaged in foil, then the shelf life is extended to a month.

To prevent the fruit pieces from drying out, it is recommended to grease them with vegetable oil.

Cut and packaged pumpkin is stored in the freezer

You can extend the storage of chopped pumpkin using the freezer.... This allows you to save time during cooking in the future, since the vegetable is already prepared (peeled and cut and cut) - all that remains is to defrost it.

How to freeze a pumpkin:

Remove the skin from the fruit, peel the pulp and cut it with a knife or use a grater
Pieces or grated mass must be laid out in food containers or special freezer bags. It is important to close them tightly so that air does not enter inside.
Stack packages (trays) into the chamber on top of each other, which saves space

With this method of preservation, the product will lie for a year or more.

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Pumpkin storage methods

The easiest one is to lay out on the shelves so that the pumpkins do not touch each other, and the tails look up. When storing in boxes or boxes, it is better to shift the pumpkins with straw or dry fern or mountain ash leaves. They secrete phytoncides and prevent decay.

If the vegetable is for livestock, you can put the pumpkins in a haystack or just under a canopy. Frozen fruits are well stored in the absence of thaw.

You can also freeze pumpkin pieces for your own use in the freezer. If the fruit is large, this will have to be done when the part has already been cut off, since with the broken integrity it can be stored in an ordinary refrigerator for no more than 3 weeks, wrapped in plastic wrap and renewing the cut from time to time.

In the freezer

For long-term storage, you can use a freezer. The size of the pieces should be selected taking into account the planned dishes. It is not recommended to cut the vegetable after defrosting.

It is permissible to store pumpkin in the freezer for six months or more. At low temperatures, which are less than -18 degrees, the product is allowed to be kept for 1 year.

To preserve the raw pumpkin, it needs to be peeled, cored and seeded, diced and bagged. It is not advisable to completely put the pumpkin in the freezer. It is not recommended to re-freeze the product, therefore you will have to cook everything.

It should be borne in mind that when the product is frozen, it expands. Therefore, there must be space in the bag or container. This prevents the container from bursting. You can also freeze the pieces on the board first and then move them to the bag. The pieces must not touch. This will help prevent them from sticking together.

Also, the product can be kept blanched. To do this, put the chopped pumpkin in a colander and dipped in boiling water for 3 minutes. Then the vegetable is placed in cold water for 3 minutes. Then it needs to be cooled and dried on a napkin.

Grated pumpkin requires less space. In this form, it can be frozen for workpieces - for example, as a filling for baking. To do this, grate the vegetable on a coarse grater. Then the pumpkin is placed in food containers. It can also be stored in plastic cups or ice cube trays.

You can also put a baked pumpkin in the freezer. To do this, you need to peel it inside, but leave the peel. Then the vegetable should be cut into large pieces and placed on a baking sheet. It should be placed with the skin facing down. Bake the product at 200 degrees for 1 hour.

You can store the baked pumpkin in chunks. To do this, the peel must be cut off. It can also be pureed in the freezer. To do this, the pulp is chopped with a blender until a homogeneous texture is obtained.

General storage guidelines

Pumpkin is a picky vegetable, but still the most necessary recommendations should be followed.

When the crop is harvested, all the fruits must be laid out in the sun and dried for 1-2 days.
If you find damage or defects on one of the vegetables, you should not place them together with healthy fruits, because the dents will quickly start to rot and this will transfer to a healthy fetus.
If the stalk is torn off during harvest, the fruit can quickly rot. Therefore, it needs to be cooked and eaten or frozen in the freezer.
The room where the pumpkin will be located should have a temperature of 8-10 ° C, and a humidity of about 80% and darkness.
The room must have ventilation or access to good ventilation.

The most common mistakes

Failure to comply with standard rules for harvesting leads to early death

Typical gardener mistakes that lead to premature spoilage of the crop and hinder the harvesting process:

begin to harvest fruits ahead of time, without waiting for their full ripeness
store vegetables in storage immediately after cutting, where they begin to rot and mold in a week
spread the fruits on bare concrete (you need to lay dry hay or pour sawdust)
vegetables are not sorted by size before laying (large ones must be folded separately from small ones)

Do not stack pumpkin next to apples and pears. Due to the ethylene released by the latter, melons and gourds quickly deteriorate.

Pumpkin

Helpful hints:

watering is stopped about 10-12 days before the planned pumpkin harvest
the harvested fruits must be left to dry in the fresh air for at least a day
if mechanical damage is found on the surface of vegetables, it should be treated with a manganese solution or brilliant green (this way it is possible to prevent the development of pathogenic microflora inside the fruits)

Pumpkin is not a particularly whimsical vegetable, both when grown and when stored. If you follow the rules, you will be able to keep it in its original state until the next harvest, treating yourself and your loved ones with a tasty and healthy product all winter.

This is important, since it is during this period that the body is especially lacking in vitamins. And since many dishes and desserts can be prepared from pumpkin, this will help to significantly diversify the daily diet.

You can learn about some of the secrets of harvesting pumpkin for the winter from the video:

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VIDEO: Storing pumpkin

Pumpkin blanks

Even when stored properly, cut pumpkin quickly loses its beneficial properties, taste and vitamins. What if you can't cook and eat a whole fruit at a time, and you need a vitamin charge in winter? To solve this problem, you need to take care of pumpkin preparations - they will help diversify the winter diet.

Pickling

For pickling, you must choose fruits with a dense, but not tough pulp. Marinating a pumpkin for the winter is easy:

Cut the pumpkin into small cubes.
Blanch the slices for 3 minutes, then let cool.
Divide the pumpkin over the glass jars.
Prepare the marinade: a tablespoon of sugar, a teaspoon of salt, 5 cloves, 6 grains of allspice and a cinnamon stick, boil in a liter of water. Reduce heat and hold the mixture for another five minutes.
Add half a glass of 9% table vinegar to the marinade, mix thoroughly.
Pour the marinade over the pumpkin slices and seal.

Pickled pumpkin is a tasty and healthy delicacy

If you wish, you can change the set of spices in the marinade to your liking - add thyme, cardamom, thyme, cumin.

Pumpkin puree

Pumpkin puree has a delicate flavor and is lower in sugar and calories than jam or store-bought mashed potatoes - a great option for a sweet snack, even for those who are slimming. It is prepared as follows:

Prepare a pound of peeled pumpkin and a pound of apricots.
Wash the fruit and remove the pits.
Grind the food in a blender with one and a half cups of sugar.
Put the chopped mixture on low heat for two hours. Be sure to stir to avoid burning.
Add a teaspoon of citric acid and stir.

Pumpkin puree is stored all winter and provides the family with a charge of vitamins

Candied pumpkin

Candied fruits are a favorite delicacy of many people. Why not prepare such a pumpkin sweetness for the winter? Cooking will take a long time, but you will provide yourself and the whole family with sweet slices for the whole winter:

Cut the pumpkin into small wedges or cubes, whichever you prefer.
Prepare sugar syrup - put 200 ml of water on low heat, add 1-1.5 kg of sugar, add a pinch of citric acid and vanilla. Cook, stirring constantly, until the sugar is completely dissolved and a thick, homogeneous mass is formed.
Place the sliced wedges in the syrup and bring the mixture to a boil. Then let the mixture cool and boil again. Repeat the process three times.
Leave the pumpkin in the syrup for 5-7 hours to infuse, then repeat the steps described in the previous step.
Place the candied fruits on a sieve, letting them dry.

Such a delicacy can be stored up to a year. It is best to store them in a tightly closed glass jar lined with food parchment.

Candied fruits - a sweet and healthy pumpkin preparation for winter

You can add zest to candied fruits and roll them in powdered sugar before drying. Especially interesting is pumpkin combined with mint sugar.

Dried pumpkin

Dried thin slices of pumpkin are a great alternative to chips. They can be successfully stored for up to several months. Both adults and children will like such a dish, and it is not at all difficult to prepare it:

Cut the pulp into cubes about 5x5 cm.
Cut each cube into thin slices up to 3 mm thick.
The slices are blanched for 3 minutes and placed on a tray.
For drying, you can use a special electric dryer (if there is one). The pumpkin will need to spend 6 hours in this apparatus at 55 ° C, then two more hours at 70 ° C.
If you do not have a dryer, use an oven set at 40 ° C. It will also take about 6 hours.

Pumpkin chips are a delicious and healthy snack

After blanching, you can add spices and spices to taste - it's even tastier.

Pumpkin caviar with vegetables

An interesting preparation for lovers of vegetable dishes - pumpkin with carrots and onions, seasoned with spices. Such a blank can be stored all winter. It can be spread on bread, added to meat, or simply eaten as a separate dish. The cooking process is pretty simple:

Take a kilogram of peeled pumpkin, a pound of carrots and two large heads of onions.
Prepare the vegetables: boil the pumpkin until soft, chop the carrots on a grater, finely chop the onion.
Saute onions and carrots, season to taste, salt and black pepper.
Combine the vegetables and grind the mixture until smooth with a blender.

Pumpkin caviar - multifunctional and tasty preparation

You can add any other vegetables to your taste: tomatoes, eggplants, bell peppers.

Pumpkin seeds

Do not rush to throw away pumpkin seeds after cutting the fruit - they can also be prepared for the winter. Dried pumpkin seeds are not only a delicious treat, but also an excellent addition to baked goods, giving them a unique taste. Harvesting seeds will not take much time:

Thoroughly remove the pumpkin pulp from the seeds.
Spread the seeds on a baking sheet and leave to dry overnight in a well-ventilated area.
Place the baking sheet in the oven and set the temperature to 40-50 ° C.
Keep the seeds in the oven for two hours. The seeds may brown a little, but do not stand them until they are very dark (brown or black).

Pumpkin seeds are full of vitamins and minerals - an essential food in winter

Pumpkin powder

If you love pumpkin juice, you probably have a huge mass of pulp left in your juicer. It can be used to make an interesting and useful additive for baking - pumpkin powder:

Place parchment or baking foil on a baking sheet and fold the juicer pulp into a thin, even layer on top.
Place in oven at 135 ° C.
Stir the pumpkin pulp every couple of minutes and be careful not to burn.
The pulp dried in this way is ground to a powder in a blender, grinder, coffee grinder or other available apparatus.

The finished powder is stored in plastic bags or jars. It can be added to baked goods for an unusual pumpkin flavor.

Pumpkin powder allows you to quickly add a special flavor to any dish

Such a powder can also be used as a basis for instant mashed potatoes - fill the powder with water, stir and the homemade pumpkin puree is ready. Add fruits, berries and honey for a complete dessert.

Selection and preliminary preparation

Before answering the question of where to store the pumpkin and how to do it correctly, you need to find out which fruits are to be stored:

The melon that was harvested on time will be able to hold out all winter. The crop intended for wintering is harvested in the middle of autumn. But only before minus values appear on the thermometer.
Pumpkins are cut out of the ground so that the stalk remains unharmed, and its length is at least 13 cm.
The collected melons are placed on a substrate in a well-ventilated area for several days.
After the fruits have dried, healthy ones should be selected: they will go for storage.

IMPORTANT! Some farmers believe that minor damage is a reason for culling. Other gardeners are sure that store pumpkin it is possible even with minor scratches: it is enough to seal the marriage with a bactericidal plaster. However, the shelf life of such pumpkin should be minimized and used first.

How to choose

The correct selection of fruits will increase the shelf life of the pumpkin. It is worth paying attention to the following points:

The size. It is preferable to choose fruits of medium size: such specimens are more juicy, softer, less fibrous. In addition, such fruits are much more convenient to store and use for culinary purposes.
Peel. Should be smooth and firm without cracks, spots or bruises.
Peduncle. The "tail" should be dry - this is an indicator of ripeness.
Variety. Late-ripening varieties are stored longer: "Pearl", "Vita", "Butternat Ponca", "Vitaminnaya", "Interception", "Muscat", "Testi Delipe", "Golosemyannaya", "Zhdanna", "Arbatskaya".

If the pumpkin will be stored processed rather than fresh, it is much more important to pay attention to the pulp of the fruit. The "filling" must be elastic, without any signs of rotting and mold.

Experts assure that the brighter the color of the pumpkin pulp, the sweeter and tastier it is.

Typical mistakes

Lack of ventilation and lack of fresh air leads to decay. This also applies to pumpkin stored in the refrigerator as a whole. They periodically need to be removed, kept for 2-3 hours at room temperature and folded back.
In the absence of regular inspection, the crop can be damaged by insects.
Wrong neighborhood with other vegetables and fruits leads to rotting. Do not store pumpkin, apple, tomatoes and pear next to each other, because these crops actively release ethylene, which contributes to rapid spoilage.

When to harvest the pumpkin. Cleaning and storing pumpkin

The pumpkin harvest is often so generous that you have to think about its long-term storage. But in order for the fruits of this valuable vegetable to be stored as long as possible, the pumpkin must be harvested correctly and on time.

When to harvest pumpkin

In order to preserve the healthy fruits of the pumpkin until the next harvest, it is necessary to remove it from the garden correctly and at the right time. Most often, pumpkins are harvested in one go, trying to maximize the harvest time until the first frost. Earlier picking is allowed only for late-ripening pumpkin varieties, which are harvested a little unripe to avoid frost damage.The very first and main mistake of any novice gardener is collecting unripe pumpkin. Pumpkins harvested ahead of time will not lie for a long time, they will soon begin to rot, and you will simply have to throw them away.

Is it possible to harvest pumpkin in the rain

It is very important to carry out cleaning in dry weather and it is advisable that there is no rain at least a day before harvesting. All watering should be stopped completely about 9 days before harvesting - the soil should be absolutely dry. If you have to harvest the pumpkin in the rain, then dry it thoroughly before storing it. Be sure to keep the harvested crop in a dry and well-ventilated area for a week, placing something soft under the fruits, for example, dry sawdust or burlap.

How to tell if it's time to harvest your pumpkin

If you have a large-fruited pumpkin growing on your site, then carefully examine the stalk - in a ripe fruit it should be completely dry and corky. If you have planted a nutmeg or hard pumpkin, then pay attention to the pattern on the bark - it usually changes significantly by the time of full ripeness, becoming like the bark of a tree. The color of the bark of ripe pumpkin becomes more uniform, saturated, and the skin acquires a noticeable firmness. To determine the ripeness of the fruit, you can conduct a small experiment: scratch the skin of the pumpkin with your fingernail in one place. If scratches are easily applied, and a trace remains from the nail, then this fruit is not yet ready for harvesting.

How to properly harvest pumpkin

The pumpkin will not rot during winter storage, if you follow simple rules when harvesting.

Collect the pumpkin as carefully as possible. Women are advised to wear soft gloves to avoid damaging the pumpkin skin with their nails.
Do not throw fruit even on a soft surface.
Do not tear the fruit off the stalk by grasping it tightly with your fingers, as you can injure the surface without even noticing it.
Use a sharp, clean knife or pruning shears to cut the fruit off the stalk.
Be sure to leave a part of the stalk 12-15 cm long.

How to store pumpkin

Before leaving the pumpkin for storage until spring, it is necessary to sort all the fruits cut from the lashes, focusing on volume. Set aside large vegetables to one side, medium ones to the other, small ones to the third. I advise you to select large and medium pumpkins for storage. Before storing the pumpkin in storage, check again for rot and other damage on the fruit.

Where to store pumpkin in winter

The pumpkin will stay fresh all winter if you follow the recommended storage conditions - temperature and humidity conditions. For the first week after laying, the pumpkin should be stored at a temperature of 25-28 ° C and an air humidity of 80-85%. Under these conditions, unripe fruits will fully ripen, their skin will harden, and small scratches that you may have overlooked will heal. If you notice deep damage on the pumpkin already in storage, then try to heal them by treating with 3% potassium permanganate. If the air humidity in the storage is low, then rot and various bacteria will develop much more slowly! After a week, the pumpkins should be moved to a dry and cool place, preferably with very good ventilation. Optimal conditions for long-term storage of pumpkin: temperature 4-9 ° C and air humidity about 70%.

How to store pumpkin properly

Pumpkins should not touch each other, air should circulate freely between them!
It is most convenient to place the pumpkin in the storage on the shelves.
Put straw under the pumpkins, provide the fruits with space, and they will sleep in a sound, healthy sleep until spring.
Do not forget to visit your harvest at least every 2-3 days - this way you can see and remove suspicious and starting to deteriorate fruits from the bookmark in time, because other pumpkins may suffer because of them.
I do not recommend storing pumpkin next to apples or pears.The fact is that any fruit "breathes" very actively, releasing ethylene, which leads to a reduction in the shelf life of both pumpkin and other vegetables.
Well, according to my observations, pumpkin varieties such as Almond 35, Mozoleevskaya 49, Premiera and Gribovskaya winter are best preserved.

In the basement and cellar

If the basement does not freeze, even when there are frosts outside, it is well suited for storing crops. It is important that it is dry here. At the same time, the presence of the possibility of ventilation is necessary. The pumpkin is well preserved in the cellar. Even for beginners, this works well. True, you will have to build racks here. The shelves themselves must be dry. They are covered with good quality straw.

The fruits are set up with the stalks at a short distance from each other. From time to time they are turned, examine the straw, and find out if there are any pests and mold. If any traces of damage are found, it is not recommended to store such a crop further. It should be reworked. If the pumpkin remained intact, but some fragments had to be cut off from the peel, it is enough to treat them with a disinfectant or seal them with a bactericidal plaster. After that, you should take them to the house. The vegetable will remain usable for up to 7 days at room temperature.

Long keeping varieties

Today pumpkin is grown not only on an industrial scale. It is cultivated by every second summer resident in his garden. At the same time, attention is paid not only to the taste, but also to the shelf life of the pumpkin.

The most mature are:

Gribovskaya and Arabatskaya are stored until the next harvest;
Donskoy variety at 15 ° C reaches keeping rates up to 70 weeks;
Gilea and Polyanin retain their qualities for 12 months at a temperature not exceeding 18 ° C.

Storage of pumpkin on an industrial scale. Pumpkin growing business plan

The pumpkin business is easy to do. Seeds, like the fruits themselves, have many beneficial properties. There are enough sales options to sell the entire batch grown over the period of pumpkin storage - 1-3 months. And caring for a vegetable does not require much knowledge.

Evaluating the idea

When evaluating a pumpkin growing business idea, first, answer the following questions:

Does the climate allow you to grow a crop? - the climate does not greatly affect this business, although in the north, with a small amount of heat and light, it will be difficult to grow a juicy pumpkin.
Are there suitable territories? - plus the fact that pumpkin can be grown in an ordinary vegetable garden, in which potatoes were previously grown.
What are the goals of the business? - can be grown for the production of oil, mashed potatoes, seeds, seeds, like fodder pumpkin.
Where to sell your products? - depending on the goals, we are looking for buyers for the products.

It is important to correctly determine the purpose of growing. To get started, try growing different varieties of pumpkin on small plantations and try to make money on all the options listed below. Next, determine the cost-effective option. After detailed answers, we turn to the merits and demerits of the case.

Pros:

Cultivating a culture is not difficult.
Ordinary vegetable gardens can be used.
There are plenty of options for marketing products.
The competition is not high.

Minuses:

Not high prices for products.
For a good profit, you need large territories - several hectares of land.

You can also start a business in small areas. By assessing the possible profits, the business can be expanded.

Also, let's see who this case might be suitable for:

Those who do not really want to immerse themselves in caring for the culture;
For those who have vegetable gardens and want to try themselves in a new business;
Anyone who wants an easy-to-run business.

After evaluating the idea, we move on to studying the main nuances of the case - preparing the site, sowing and caring for the pumpkin.

Cooking the ground, planting a pumpkin

The first step is to prepare the site. Like any vegetable, pumpkin needs warmth, sun, no drafts, drought and excessive moisture.The plot is prepared in the fall - it is cleared of weeds, fertilized with peat and humus - 2 kilograms per 1 square meter, dug up. In the spring, the site is rolled over again, the earth is loosened and watered. Superphosphates are also added to the ground - 30-40 grams per 1 square meter.

If crops such as corn, and, were growing on the site earlier, this is only a plus. Moreover, you can pumpkin at the same time. You can also organize a crop rotation and practice growing different vegetables.

Planting pumpkins in open ground occurs in 2 ways - seedling and seedless. Let's look at both options.

Seedling method:

Seedling harvesting begins in early April;
Seeds are selected for such indicators as bulge, smoothness, dryness, absence of any signs of frostbite, disease;
Before planting, seeds are soaked for 30 minutes in a solution of warm water with potassium permanganate - 1 gram per 100 milliliters of warm water;
Then the seeds are placed in a damp cloth, kept warm for germination;
After 3-4 days, the seeds are placed in containers with soil;
Grown in peat or cardboard cups, planted in them;
The containers are stored in the sun on a windowsill in a room at a temperature of at least +23 ° C;
As the day of planting approaches, the indoor temperature is gradually reduced to + 12 ° C, so that the plant gets used to the outdoor climate;
The room needs to be ventilated 2-3 times a day;
After 1 month, the pumpkin can be planted if the plant has gained strength and 2-3 strengthened leaves have appeared;
At the same time, the outdoor temperature should not fall below + 10 ° С;
The depth of the fossa is 20 centimeters, the distance is 1 meter between the holes, 2 meters between the rows;
Half of the hole is covered with humus, watered with warm water in the amount of 3 liters;
Planted in organic cups, so as not to damage the roots;
1 hole - 1 cup;
Sprinkle seedlings with moist soil;
Cover the seedlings with plastic bottles to create greenhouse conditions - for 1 week;
Seedling planting is complete.