Many people think that all pumpkin will become a jack – o’ – lantern after growing up. With pumpkin lovers, they can not pass by the delicious taste of pumpkin pie or pumpkin spice. The pumpkin crops is not all time of the year. It means that you just only get the pumpkin for only a few months of year. However, after reading vacuum sealer reviews, I found that you can extend the shelf life of pumpkin by the vacuum seal. By that way, you can enjoy the unique flavor of pumpkin any time in year you want.
Now I will introduce you some methods to vacuum and seal the pumpkin to maximize its freshness in the off – season.
Seal Raw Pumpkin
For some people who want to keep the vegetables as fresh as possible, the best way to preserve the raw vegetables is to vacuum and seal. Fortunately, you can do it very easy with pumpkin because you do not have to treat it like other cruciferous herbs and vegetables. First of all, you have to cut the pumpkin open like when you make a jack – o’ – lantern and then you scoop all the stringy seeds and innards out of the pumpkin. You can through these parts away. Next step, you peel it. You keep the flavorful flesh and through all its peel. Now, you cut the remaining flesh into many small chunks so that it will be very easy to vacuum and seal. After sealing the pumpkin, its freshness is locked in the vacuum sealer bags. You can store it in the fridge or freezer for later using.
This is one of the best ways to store the freshness and taste of pumpkin while you can also protect it from freezer burn and elements.
Vacuum seal and freeze Pumpkin Puree
You can vacuum and seal pumpkin puree to use later but if you want to use it for pie, you may want to store it by a different way so that it will be easy down the line. You will have savory mash to defrost and cook whenever you want by vacuuming and sealing the puree of pumpkin.
Here is what you need to do:
- You heat the oven to 300 degrees. You do not need to wash the pumpkin in advance and should not cut it.
- Then, you place the whole pumpkin in a pan and put in into the oven. You bake it for approximately 2 and a half hours or bake it until you see the flesh is tender outside
- Next, you take the whole pumpkin out of your oven. After that, you let it cool.
- When the pumpkin is cool down a little bit. The temperature should be warm and not too hot. You cut the top of pumpkin off and bring out all of the seeds and innards. You may see a bit amount of pumpkin juices on the pan or in the pumpkin. You leave this liquid aside as we will use it later.
- Now, you cut the pumpkin into many small chunks that can fit the blender. When you cut the pumpkin, you can remove all of its peel.
- Then, you pour all of pumpkin portions into the blender and puree. Now, you add the above pumpkin juice into the blender if you want to have more moisture puree. You may do this step several times basing on the pumpkin size.
- Last step, you scrape the pumpkin puree into the vacuum sealer bags from the blender. You can store it in the freezer or fridge after sealing.