How to store pumpkin at home in an apartment: creating optimal conditions and keeping the vegetable fresh for the winter

Pumpkin is a universal product on the housewife's table. First and second courses, desserts, juices and mousses, jams and candied fruits are prepared from this vegetable. Due to the minimal amount of calories, it is recognized as a dietary product. It contains many useful substances - vitamins, amino acids, minerals and fiber.

Unfortunately, the vegetable does not grow all year round, so you should know how to store pumpkin at home in your apartment.

Which varieties are suitable for storage?

Not all varieties of vegetables that gardeners grow on their plots are shelf-stable. For this reason, before purchasing seed material, this aspect must be clarified with the seller. It is better to sow seeds of mid- and late-ripening pumpkin varieties. This is important if the product will be stored in a basement or cellar.

Varieties with long shelf life include:

1. Kherson - this plant is drought-resistant and heat-loving. The vegetable has a slightly flattened shape, the peel is gray and dense.
2. Slavuta is a sweet species with a late ripening period. The skin is greyish-green.
3. Yanina is a mid-season oval variety. The peel is orange and the taste is sweet.
4. Gileyu is a nutmeg pumpkin with a mid-season ripening period and a thin skin.
5. Polyanina is a cylindrical mid-season pumpkin with a brown skin. Suitable for preparing baby food.
6. Vitamin - a late-ripening variety with oval fruits, the ripening of which occurs in approximately 120 days. Sowing must be done in the summer, after warm days have established. The weight of one fruit is from 4 to 7 kg.
7. Winter sweet - the weight of pumpkin can reach 12 kg.
8. Pearl - shaped like a pear, the pulp is suitable for consumption even raw. The weight of one fruit is no more than 5 kg.
9. Intercept - a late-ripening variety with the largest weight of 3 kg. Fruits can be elongated or shortened. If you often prepare casseroles or juice, then this is an ideal option.
10. Zhdannu is a mid-season variety characterized by large pumpkins, up to 8 kg.
11. Arabatskaya is a muscat species, the full ripening of which occurs in 118-128 days. Outwardly, it strongly resembles a zucchini. It will last well in the cellar, but the weight of one vegetable varies between 9-20 kg.
12. Gymnosperm is a mid-early species, weighing 5-15 kg. They are distinguished by their hard skin and long shelf life if the right conditions are met.

Experts advise storing the listed vegetable varieties for the winter, because... They are large, juicy and do not spoil for a long time.

Variety selection

Before choosing a storage method, determine the type of pumpkin available. There are several varieties, and they differ not only in taste and appearance, but also in the time of planting and harvesting, as well as shelf life. You need to figure out not only how to store pumpkin in your apartment in winter, but also which varieties are suitable for this purpose.

As a rule, the following varieties are selected for long-term storage:

1. Ioannina. This variety of pumpkin is ideal for diabetics and children due to its rich composition and pleasant taste. It does not cause allergies and is useful for every person. Delicious casseroles and porridges are made from it.
2. Slavuta. This variety ripens in late autumn and is not susceptible to disease. Therefore, pumpkin can be stored until next summer under favorable conditions.
3. Zhdana. The variety is distinguished by the presence of a hard but very sweet core. He is unpretentious, rarely gets sick and can easily withstand long transportation. It can be easily stored until next spring.

These varieties are ideal for winter storage, but it is important to consider temperature and other conditions.

Harvesting and preparing it for long-term storage

Before preparing pumpkin for storage, you need to determine the time frame for harvesting. The best period for this is September, before the onset of the first frosts. At this time, the vegetable will become hard and dry slightly.

To collect, you will need to choose a dry day. Cut the pumpkins together with the stem. Clean the crop from dirt and leave it in the sun for 2-3 days. Thanks to this, the stalk will dry out. This rule must be observed, because if this part of the vegetable dries out, it will all disappear.

After this, it is necessary to start sorting the product - only whole, ripe and healthy fruits, with the stalk and without any damage, are sent for storage.

Attention!

If small mold, stains or wounds appear on the pumpkin, it cannot be used for storage. If you remove weak points, the risk of spoilage of the vegetable is high.

You should not select specimens with a damp sponge or rag - the natural protective layer will be damaged. As a result, the vegetable will become sick, which will lead to the death of the entire crop in a short period of time.

The role of temperature and humidity

If a housewife wants to preserve a pumpkin for a long time, she needs to know how long it can be stored and what conditions should be created. The shelf life depends on many factors, which include the variety of melon crop, temperature and humidity.

The optimal temperature for pumpkin varies from 5 to 15°C. Some special varieties can be stored even at 25°C without losing their taste and beneficial properties. Humidity should be between 75 and 85%.

Attention! Storing pumpkin in high temperatures or humidity will cause dark spots, rotting and mold, so a lot of attention is paid to these parameters.

Shelf life

The shelf life of the product is affected by the place chosen for storage, as well as the variety. In order for a tasty vegetable to bring benefits in winter, you must follow these rules:

• the place for storing pumpkins should be cool, dry and dark, with good ventilation;
• The room temperature should not exceed 2-4℃ heat. In an apartment this figure is 15-22℃;
• humidity level - 75-80%. if the humidity is higher, the crop will begin to rot.

A cellar or basement meets these requirements. Here the fruits will remain for 6-9 months. The container where the pumpkin will be placed deserves special attention. If a basement is selected, then no container is needed. It is only necessary to arrange the copies so that they do not touch. The stalk should be directed upward or to the side.

Preserving crops in the basement and cellar

You can't think of a better place to store pumpkins than the basement. If you are the proud owner of a home with such convenience, then storing a wide variety of fruits (including pumpkins) becomes an elementary task. Do not forget to follow the rules that will protect your supplies from rot and withering:

• fruits are placed on shelves as far apart as possible;
• the pumpkin is placed on a rack with the stalk (“tail”) facing up;
• You can also store pumpkins in nets suspended from the ceiling. This method avoids rotting and bedsores.

Pumpkin keeps well in a cellar or basement

My grandmother kept it in the cellar to keep it cool. Now I freeze it, because... no cellar. The first method is, of course, better.

Luda

https://hozobzor.ru/kak-hranit/tyikvu.html

Optimal storage conditions

To properly store a pumpkin, you will need to fulfill certain conditions, which include temperature conditions, absence of sunlight, and position the fruit so that they do not touch each other. The shelf life is also affected by the form in which the vegetable will be stored: whole or cut.

Overall

There are two ways to store a whole pumpkin in your apartment. The first is to place the crop on the loggia and balcony, but these rooms must be glazed. In addition, the following conditions must be met:

• temperature not less than 2℃ with a plus sign;
• vegetables are covered with an opaque fabric material to prevent direct sunlight, but at the same time allowing free access of air;
• if storage is on the floor and it is cement, it should be covered;
• During cold weather, the crop must be covered.

In a private house or apartment where there is no loggia or where it does not meet the specified requirements, the fruits can be stacked indoors. But the place should be where the temperature is lowest. In other words, you need to place them on the floor, not close to each other, providing protection from sunlight.

Cut fruits

In some cases, the vegetable is quite large, so it cannot be eaten at once, so it is cut. To prevent spoilage, you need to properly store the cut pumpkin.

So, you need to follow certain rules:

1. Wash the pumpkin, cut into pieces that are enough for one preparation;
2. Remove seeds.
3. The part that will not be eaten immediately should not be peeled.
4. Wrap it in film or foil; a container with a tight lid will do.

So let the cut vegetable lie for about 10 days.

Most common mistakes

Failure to follow standard rules when harvesting leads to early death

Typical mistakes made by gardeners that lead to premature damage to the crop and interfere with the harvesting process:

• begin to collect fruits ahead of time, without waiting for them to fully ripen
• vegetables are stored in storage immediately after cutting, where within a week they begin to rot and mold
• lay the fruits on bare concrete (you need to lay dry hay or sprinkle sawdust)
• vegetables are not sorted by size before storing (large ones should be placed separately from small ones)

Do not place pumpkins next to apples and pears. Due to the ethylene released by the latter, melons quickly become unusable.

Pumpkin

Useful tips:

• about 10-12 days before the planned pumpkin harvest, stop watering
• the collected fruits must be left to dry in the fresh air for at least a day
• if mechanical damage is detected 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 fruit)

Pumpkin is not a particularly demanding vegetable, both when growing and storing. 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 because it is during this period that the body is especially lacking in vitamins. And since you can prepare many dishes and desserts from pumpkin, this will help to significantly diversify your daily diet.

You can learn about some secrets of preparing pumpkins for the winter from the video:

VIDEO: Pumpkin storage

Pumpkin preparations

Even with proper storage, a cut pumpkin may lose its beneficial qualities, vitamins, and the taste will become worse. If you didn’t manage to eat the vegetable right away, then you can make preparations for the winter, and in winter eat delicious dishes from this product.

Pickling

This method requires a vegetable with dense, but not hard, pulp. Marinating should be accompanied by:

• cutting pumpkin into small pieces;
• three-minute blanching, cooling;
• decomposition into glass jars and pouring marinade.

To prepare the latter you will need:

• sugar – 1 tbsp;
• salt – 1 tsp;
• cloves – 5 pcs.;
• allspice peas – 6 pcs.;
• cinnamon – 1 p.;
• water – 1 l;
• vinegar 9% - 100 ml.

Attention!

You can use your favorite spices.

Mix all ingredients except vinegar and bring to a boil. Reduce heat and simmer for another five minutes. Pour in vinegar and mix thoroughly. Pour the resulting marinade over the pumpkin and seal tightly.

Pumpkin puree

This dish is chosen for its delicate and rich taste, low calorie content and low sugar content. This snack will appeal to those who are watching their figure or following a diet for other reasons.

To prepare the puree you need 1 kg of pumpkin and 0.5 kg of apricots. Wash the ingredients and remove the seeds and seeds. Grind with a blender, add 1.5 tbsp. Sahara. Cook over low heat for two hours, stirring constantly. At the end of cooking, add 1 tsp. citric acid and mix the puree well.

Candied pumpkin

You can prepare candied pumpkin for the winter. It won't take much time.

First you need to boil the sugar syrup. For it, mix 200 ml of water, 1-1.5 kg of granulated sugar and a pinch of vanilla and citric acid. Cook over low heat until smooth and sugar is completely dissolved. Then you will need:

• cut the pumpkin into large pieces, put it in syrup and boil. Cool. Repeat the procedure three times.
• leave for 5-7 hours, then bring to a boil again and cool;
• Place the prepared candied fruits in a sieve to cool.

They are stored for about six months. It is better to use an airtight glass container lined with parchment for this.

Pumpkin seeds

You can prepare not only fruits, but also seeds for the winter. Dried seeds are an unusual delicacy and addition to baked goods. This became possible thanks to the unusual taste and aroma.

To prepare you need:

• separate the seeds from the pulp;
• place them on a baking sheet and leave them for a day in a room with good ventilation;
• bake in the oven for 2 hours at 40-50 degrees.

You can determine the readiness of the seeds by their color: they should brown a little.

Pumpkin powder

Those who like to drink pumpkin juice always leave a lot of pulp behind. The waste resulting from preparing the drink should not be thrown away - it is suitable for creating a special powder used as an additive when baking desserts.

To do this, you will need to cover a baking sheet with parchment, foil, and put the pulp out of the juicer. Place in the oven at 135℃.

Attention!

It is important to stir the product so that it does not burn. This should be done every 2 hours.

Once the pulp is cooked, grind it to a powder. Store it in jars or bags.

Dried pumpkin

You can replace unhealthy chips with dried pumpkin pieces. They are stored for several months. For preparation you will need:

• cut the fruit into cubes measuring 5x5 cm, each of which is also cut into slices 3 mm thick;
• Blanch them for three minutes and then place them on a tray.

An oven or electric dryer is suitable for drying. It will take about 6 hours to prepare.

Pumpkin caviar with vegetables

Fans of vegetable dishes will enjoy this preparation. This is a mix of pumpkin, onions, carrots, seasoned with spices. Can be stored all winter. Ika can be used as an independent dish, an additive to meat or a paste for sandwiches.

How to cook:

• prepare 1 kg of pumpkin, 0.5 kg of carrots and 2 large onions. Clean the ingredients;
• grate carrots, chop onions and sauté them with the addition of spices;
• Boil the pumpkin until soft and mix with vegetables. Grind with a blender until smooth.

If you want, you can use other vegetables.

In what form should it be stored?

Pumpkin can be preserved for the winter in different ways. How long the pumpkin can be stored depends on the specific type.

Dried

To simplify the storage procedure, it is permissible to dry the pumpkin. Due to this, it will take up less space. You can dry the fruits using an oven or a special dryer. First you need to clean and cut them. Then dry at 60 degrees for 5 hours. Prepared fruits must be stored in airtight containers.

In brine

To implement this method, you need to wash the vegetables, cut them into pieces and place them in sterilized jars. To prepare the brine you will need:

• 1.5 liters of water;
• 3 tablespoons salt.

The prepared liquid must be poured into the jars to the very edges and closed with lids. Put it in the refrigerator or basement.

Pickled

For this recipe you will need the following:

• 1 pumpkin;
• 1 small spoon of citric acid;
• 1.5 liters of water;
• 150 g sugar;
• 7 lemongrass leaves;
• 7 g pink radiola;
• 1 tablespoon salt.

To begin with, the fruits should be lightly boiled. Then prepare the filling and mix it with the pumpkin. Finally, roll up the workpiece with metal lids.

You can make preparations from vegetables

Recommendations for preserving pumpkins for decoration

The vegetable is often used for decoration. To store them properly, you will also need to prepare in advance. Such preparations differ from storing edible pumpkin.

Drying

In this case, you need to thoroughly dry the vegetable. After drying, it becomes a suitable material for creativity, and the finished result can be stored for a long time. To do this, you need to use one of the methods - which is better, everyone decides for themselves.

• in the oven - for this you need to choose small fruits so that they can be completely placed on a baking sheet and baked. Bake for 6-8 hours, turning around every half hour. You need to put the vegetable in a cold oven and heat it to 60℃ - thanks to this approach there will be no temperature changes;
• naturally - the pumpkin will be in a dry, cool and dark place. It should be checked periodically for rotting. The required state will be achieved in 3-4 months;
• a hair dryer is the fastest method, but at the same time it is also labor-intensive. Ideal for small-sized items. The air should be at medium temperature. If you increase it, there is a high probability of damage to the peel.

The above methods can be combined.

How to store pumpkin in the freezer

You can store orange vegetables in the freezer for more than one month. You can freeze it according to different recipes. This method has one significant advantage - if all storage conditions are met, the vitamins and taste of the product will be preserved.

Raw

Raw pumpkin should be frozen in small pieces. In this case, the preparations can be portioned, which are designed for preparing a specific dish. So, you will need:

1. Wash, peel and cut the fruit as desired.
2. Dry by spreading on paper towels.
3. Wrap the tray in cling film and place the pieces on it so that they do not touch each other. This is important because When frozen, the pieces will begin to increase in volume and stick together.
4. Place in the freezer for two to three hours.
5. Pour the product into a bag and release the air. A freezer container will also work.

If the product is prepared as complementary food for children, then it can be prepared in advance with other vegetables, pre-chopped.

Blanched

If you blanch it first, the pumpkin will retain its color and firm structure. The procedure requires:

• Prepare a large saucepan with water and a bowl with ice and cold water. Place the first container on the fire and boil;
• Peel the pumpkin and remove the seeds. Cut into small pieces;
• pour the workpiece into a colander and lower it into boiling water for two to three minutes;
• immediately after this, place the pieces in ice for a few minutes;
• Dry the pumpkin on a paper towel. Wrap the baking sheet in film and transfer the workpiece onto it;
• put it in the freezer for two to three hours, and then put it into bags.

Store blanched vegetables in the freezer.

I'll grind it

Grated pumpkin can also be stored in winter. This preparation makes delicious pancakes, sauces, casseroles and more. Before using the product, you just need to defrost it.

To make the preparation, wash the “main character”, remove the peel, remove the seeds, cut in half. After this, dry it a little and cut into large slices. Grate on a coarse grater and immediately begin packaging. Add as much pumpkin to each freezer bag as needed for one preparation and use.

baked

Baked pumpkin is the healthiest. Even if you freeze it, it will still retain its beneficial properties. You can bake vegetables cut into slices and cubes. In the case of slices, the peel must be peeled immediately, and with cubes - after baking.

You can choose any convenient method for grinding. Place in special glasses or silicone molds.

How to harvest

Pumpkin will withstand long-term storage at home only if the collection rules are followed.

• Firstly, the vegetable must be ripe. Maturity is indicated by a dried stalk. You can also scratch the peel: if a mark remains, the fruit is not ripe.
• Secondly, you need to prepare for harvesting: stop watering 7 days before the expected date.

Harvest on a warm day without precipitation. It is important to do this before frost sets in. When the temperature drops sharply, the crop is covered with polyethylene.

If the vegetables are not fully ripe by the right time, you should not wait for them to become ripe in the garden (due to the risk of cold weather). It's better to let them ripen.

When collecting, they try to do everything carefully so as not to damage the peel. Otherwise, it will be a source of penetration of pathogenic microorganisms leading to rotting of the fruit.

Preparation for storage

The stalk is cut off with a sharp knife or pruning shears. The cuttings are left up to 12-15 cm long.

Those pumpkins that have the stem preserved are best stored.

If vegetables had to be collected during rain, they are dried under natural conditions. The peel is not wiped or washed so as not to remove the protective layer. The dried pumpkin is cleaned of excess dirt with a towel or sponge.

How to dry and preserve pumpkin

The dried fruit is also tasty. In addition, it also has beneficial properties. You can prepare it naturally or use kitchen appliances.

In the sun

Cut the fruit randomly and place it on a tray in one layer. Place on the windowsill so that the workpiece receives direct sunlight. It is acceptable to display it on the balcony or veranda.

Attention!

You can protect the workpiece from dirt, insects and birds by covering it with gauze.

In dry and warm weather, cooking will take 7-10 days.

In the oven

Cut the pumpkin into 10 mm slices and blanch. Lay out the workpiece in one layer, leaving some space between the slices.

Place the baking sheet in the oven. The door should be slightly open during cooking. The procedure lasts in two stages. The first involves drying the vegetable in the oven at 55-60℃ for five hours. After this, turn it over and cool.

Then raise the temperature to 75-80℃ and continue drying until done.

Places and methods of storage

When choosing a place and method for storing pumpkins, they are guided by the availability of suitable storage, as well as the frequency of consumption.

In the apartment

It is not easy to accommodate heavy fruits in a typical city apartment. Large pumpkins require a lot of space, coolness and darkness. A suitable place is a storage room. In it, pumpkins are laid out on shelves, making sure that the vegetables do not touch each other.

When stored at home, the shelf life of fruits is significantly reduced due to insufficiently low temperatures. Pumpkins are periodically inspected to detect spoilage of the fruit in time.

In the basement/cellar

The best place to store orange beauties is a cellar or basement. However, before you put the pumpkin there, the room needs to be prepared. The storage facility is dried, ventilated, and treated against mold and pests. The shelves are covered with paper or straw.

Optimal conditions for storing pumpkins in a basement or cellar:

• air humidity 70-80%;
• temperature from +3 to +15 °C;
• presence of darkness and ventilation.

When placing pumpkins in storage, keep in mind that the temperature depends on the height relative to the floor. It's always colder near the ground. Therefore, it is best to arrange vegetables on shelves or racks.

On the balcony

If it is not possible to store the pumpkin in a cellar or basement, then shelves on a glassed-in loggia or balcony are suitable for this purpose. Protect fruits from direct sunlight with thick cloth or cardboard. With the onset of cold weather, pumpkins are carefully wrapped. Without insulation, valuable crops will not survive frost.

Important ! If it's too cold on the balcony, bring the pumpkin indoors and place it in the pantry or on the floor in a cool room.

In a refrigerator

The refrigerator is one of the best places to store pumpkins for a long time. Temperature and humidity are optimal . But there is not enough space in the refrigerator, so pumpkin is stored in small quantities and mostly chopped.

The shelf life of chopped vegetables is short - no more than two weeks. You can increase the shelf life if you peel the fruit from the peel and seeds, dry it and wrap it tightly in cling film. Store the chopped pumpkin on the top shelf, where it is coldest.

For longer storage, pumpkin pulp is frozen.

In the freezer

Freezing pumpkin not only preserves its taste and vitamins, but also saves time during its further preparation.

Fruits intended for freezing are peeled and cut into convenient size pieces. Small pumpkins are cut in half or into four slices. Larger ones - into small pieces 3-5 cm thick.

The prepared pieces are placed on a tray or baking sheet and placed in the freezer for several hours. After this, the slices are transferred to an airtight container or bag and sent back to the freezer.

Pumpkin puree is good for freezing. The vegetable is ground into a pulp using a blender or grater, placed in small containers and frozen.

Advice . It is convenient to freeze pumpkin puree in ice cube trays. As they freeze, the cubes are transferred to containers or bags.

Defrost the product gradually, transferring it from the freezer to the bottom shelf of the refrigerator.

How long does frozen pumpkin last? The vegetable can be stored in the freezer for up to a year.