How to Freeze or Can Pumpkins & Winter Squash

How to Freeze or Can Pumpkins and Winter Squash

How to Freeze or Can Pumpkins and Winter Squash

Knowing how to freeze or can pumpkins and winter squash comes in handy if you harvest a lot of them in autumn and don’t have a root cellar for winter storage. Even if you don’t grow your own pumpkins and winter squash, you may purchase extras in fall when they are plentiful at the farmers market or roadside stands. Bring them home and preserve them for later!

Pie pumpkins and some varieties of winter squash don’t have a very long storage life, even under ideal conditions. So if you can’t store them properly or use them up in a month or two, you’ll need to can or freeze them.

This post is now available here on The Self Sufficient HomeAcre!

About Lisa Lombardo

In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org. The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.

9 comments on “How to Freeze or Can Pumpkins & Winter Squash

  1. Joy

    I love all pumpkins and squash! I love their color, texture, and versatility in the kitchen throughout the winter! I am always amazed when people ask me “what are you going to do with it? All I know to do is make pumpkin pie!” …as if our family is going to eat 2,000 pumpkin pies this winter!!!! Great information. Now I will direct people here πŸ™‚

    Reply
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  4. Homesteader Post author

    Thank you, Lacey! I love butternuts and ours are all used up now. I still have several of the Marina Di Chioggia type, which taste quite a bit like butternut. I made a lasagna with one for dinner tonight…it was excellent!

    Reply
  5. Lacey

    Great article! I’ve got a 30 gallon tote filled with butternut and spaghetti squash out in my “cold room” and I’m thinking about preserving the butternuts before they go bad. Thank you so much for sharing this on the Homestead Blog Hop!

    Reply
  6. farmgal

    I tend to keep them as long as possible in the cold cellar but once the butternut has cured and sweetened, I will can them up, I tend to freeze the pumpkin more as I find it can get more of a watery texture from the canning then the firmer fleshed ones can.. but it depends on the kind.. nice review πŸ™‚

    Reply
    1. Homesteader Post author

      You’re right about the pumpkin, Farm Gal…I prefer to freeze that too. Butternut is one of my favorites. πŸ™‚ Thanks for stopping by1

      Reply
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