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You can freeze a pumpkin for porridge

Pumpkin is a good frost if done right.

You can freeze any kind of pumpkin. The main thing is that the pumpkin is ripe, but not over-ripe.

To freeze, you need to take a whole pumpkin, and not the cut piece, which for some time lay on the counter or in the refrigerator (even cut off by the mistress herself).

Pumpkin should be without damage, spoiled barrels or rotten (even slightly) tail.

First, the pumpkin is thoroughly washed. Then cut in half and scrape the inner soft part together with the seeds, leaving only a hard flesh.

Then they act depending on the method of freezing.

Pumpkin is frozen, cut into pieces, whichwill be needed during cooking. For example, if the pumpkin is frozen for mantles, then it is cut into small cubes. And if the pumpkin is needed for cooking and further grinding, then it is cut into larger pieces.

Therefore, after the pumpkin is cleaned of the internal inedible part, thick skin is cut off from it. Then the pumpkin is cut into plates, and those, in turn, are cut into cubes.

The cut pumpkin is laid out on the table and allowed to dry a little. Then they pack on sachets - "at once" - and put them in the freezer.

But this method is not as popular as freezing blanched pumpkin.

Prepared pumpkin cut into cubes.

A small portion of slicing is placed in a colander and dipped in a pot of boiling water for 2-3 minutes. The colander is then immediately transferred to a pan of cold water for the same time.

After that, the pumpkin is spread on the towel and dried well.

To pieces of pumpkin during the freezing is notglued together in one large lump, they can be frozen in two steps. First, blanched pieces of pumpkin are laid out on a tray in one layer and placed in a freezer for pre-freezing.

When the pumpkin freezes, it is packaged bysmall bags, let out air and seal. Pumpkin packs are removed to the freezer, without forgetting to sign them before, as the pumpkin can easily be confused with carrots.

This pumpkin is well suited for making pancakes or different fillings.

The washed pumpkin is peeled, cut in half, and the seeds are removed along with the pulp that surrounds them.

Then the pumpkin is cut into pieces, each of which is rubbed on an average grater.

Rubbed pumpkin packaged. In each bag, put as much as it is supposed to use in cooking.

Packets tightly close, give them a flat shape, so they quickly freezed, and cleaned in the freezer.

Such puree will appeal not only to children, but also to adults. It can be used for baby food, as well as for preparing all kinds of dough products, for example, muffins or pumpkin rolls.

Pumpkin for baking washed, cut in half and remove the soft inside with seeds.

Pumpkin directly with the skin cut into wide slices (like a watermelon) and spread on the baking sheet skinned down.

Put the pan in the oven and bake the pumpkin for about an hour at a temperature of 180-200 ° C. During this time, the pumpkin will become soft.

Pumpkin is removed from the oven and, after a slight cooling, is released from the peel.

The resulting pulp is ground in a blender until mashed.

Puree is laid out in small containers(cups from yoghurt, sour cream) or in ice-free molds. Put in the freezer and freeze. When the mashed potatoes freeze, you can take it out of the molds and put it in dense plastic bags, tie it well and put it back in the freezer.

In the same way, mashed potatoes can also be made from cooked pumpkin. But mashed potatoes are much more delicious.

Pumpkin puree can be thawed in a microwave oven or in a refrigerator.

Pumpkin, cut into pieces, without defrosting, put in boiling water, broth or milk and cook until ready.

Since the baked pumpkin is already almost readydish, it is put in porridge or another dish at the very end of cooking. Or simply defrost in the microwave, adding sugar, salt, butter or milk to taste.

The frozen pumpkin is stored in the freezer for 8-10 months.

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