Vegetables used for freezing must always be fresh, preferably freshly picked from the garden. Take away good, intact, strong fruits, peel.
Rinse the pumpkin in running water, the last time in warm, about 60-70 degrees. Then lay the vegetables on a clean, dry towel and let dry. Cut the pumpkin into slices or cubes no more than 3.5 cm thick.
Most vegetables, scientists recommend blanching or steaming before freezing. This is done in order to deactivate natural enzymes that can lead to a change in product taste or loss of nutrients.
The blanching process is carried out as follows: put the prepared vegetables in a colander and dip in boiling water, then lower the same time into ice time to immediately stop the cooking process. Repeat this several times. At the same time, make sure that cold water is really cold, because after contact with hot vegetables it heats up.
Dry the pumpkin after blanching and place it in prepared plastic bags. Leave as little air space as possible while packing vegetables well. Typically, 200-500 grams of product are packaged in each bag. You can’t defrost the product, take part and put the rest back into the freezer, so be sure to follow simple rule: each package must be designed for one application .
If you freeze different products, do not forget to sign the packages. Then fold the prepared packages into the freezer compartment.
You can also freeze a mixture of vegetables , for example, a pumpkin along with carrots, celery, onions. This mixture can then be used for sauces and soups. In addition, you can first cook pumpkin puree by boiling the pumpkin, and freeze the vegetable already in the form of mashed potatoes.