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Preserving Guide

Safely Preserve Your Pumpkin and Winter Squash Harvest

Published 25 days ago • 1 min read

Fresh pumpkins and winter squash store well, but they can also be canned and frozen for long-term storage. Here is how to keep that harvest safe and tasty all season.

Canning Pumpkin and Winter Squash

Pressure Can in Cubes Only

Never can pumpkin and squash puree, it is too dense for safe canning. Use peeled, seeded cubes packed in hot liquid. Do not mash before canning. Follow the tested times, headspace, and pressure, and adjust for your altitude.

Freezing Pumpkin and Winter Squash Puree

Freezing Pumpkin Puree

Make puree for the freezer only, not for canning. Roast or steam until tender, let excess moisture drain, then puree until smooth. Cool, portion into 1 to 2 cup packs, leave headspace, and freeze flat or in freezer-safe containers.

Pick the Right Squash

  • Choose firm, heavy fruit with hard rinds and dry, intact stems.
  • Skip any with cracks, soft spots, or mold.
  • Pie pumpkins, butternut, Hubbard, and kabocha are great choices.

Cure and Store Whole Squash

  • Brush off dirt, do not wash before storage.
  • Cure in a warm, dry spot for about 1 to 2 weeks.
  • Store in a cool, dry place with airflow. Check weekly and use any with small flaws first.

Easy ways to use your preserving projects

  • Canned cubes, add to soups, stews, and curries, or mash after opening for pies and breads.
  • Frozen puree, bake into quick breads, pancakes, muffins, and custards, or blend into smoothies.

Save the harvest with safe, tested steps, and enjoy pumpkin and winter squash on your shelf and in your freezer.

Happy Preserving!

Preserving Guide

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