How to store squash at home

Features of cleaning squash

Depending on the purpose for which you need the squash - for long-term storage or immediate use, the collection times differ. After all, you can eat ovaries, only formed fruits or have not yet had time to ripen. By the way, they can be pickled. But larger fruits, when they reach 8-10 centimeters in diameter, are usually stuffed, stewed, added to pies, in general, prepared according to all possible recipes.

Harvested several times a week, cutting off along with the stalk. This allows the plant to bear fruit much longer, up to winter.

The main thing is not to let the fruits ripen, since it is unprofitable to use or store them in this form. The fact is that in overripe squash seeds are formed and ripen, and the pulp becomes loose and tasteless.

Before the first frost, which heralds the imminent arrival of winter, it is necessary to collect all the fruits, and send the tops and leaves to the compost pit.

Fruits with a strong, shiny skin, the stalk of which are well preserved, are best stored. Calibrate the fruit so that it is at least 6 centimeters in diameter but no more than 15 centimeters. It all depends on taste preferences, because small fruits have a more delicate peel, they have fewer seeds and a lot more nutrients and useful substances. Whereas in large, ripe fruits there are more seeds, but the taste is not very pronounced, and the peel is thicker.

It is important that the pumpkins are free from damage (mechanical or from insects), bumps and rot. Make sure that the plant that is harvested for the winter is not affected by fungus or any kind of infection.

Storage methods

At home, you can store the squash in an acceptable fresh form for 3 to 6 months. A canned vegetable can be stored for much longer, but its use in cooking is significantly reduced.

Usually, unripe fruits are chosen for short-term storage because of their delicate peel and pleasant taste. For long-term storage, they prefer to choose ripe (but not overripe!) Fruits with a stalk. Before storage, they are dried in the fresh air in the shade.

To keep fresh squash for 7-20 days, you need to put them in a cool place where the air temperature does not rise above 6 degrees.

If you do not have a cellar, then you need to wrap the fruits in bags with holes, put them in an enamel bowl and refrigerate. Vegetables with a dense skin, no damage, so they can be stored until mid-winter.

Freezing

One of the most effective ways to keep fruits fresh is to freeze them. Take small pumpkins 8-10 centimeters in diameter. Before freezing, you need to rinse them thoroughly in cold water, dry them (you can wipe them with paper towels), and then pack them in a plastic bag. The bags are sealed and sent to the freezer.

Another way to freeze is to cut the squash into pieces or grate. Of course, you need to rinse the fruit first. Divided into pieces or grated fruits are laid out in bags or hermetically sealed plastic containers, then sent to the freezer.

This storage method allows you to maintain taste and useful qualities in fruits for up to 10 months.

Dried squash

It is quite easy to properly prepare the squash for storage for the winter - you can dry them. Vegetables are dried in the sun for 3-4 days, then washed in cold water and cut into thin slices. After they are laid out on a baking sheet, so that they overlap each other. Then you can dry them in the open sun or use the oven. As soon as one side is dry, turn them over and repeat the procedure. So they are dried for 8 hours, that is, 4 hours of drying on each side. In an oven it takes 4-6 hours with the door open at 50 degrees.

Pickling

Long-term storage is possible by marinating the squash. This will allow them to survive not only one winter, but several years. To do this, you need to properly prepare the marinade by mixing 50 grams of sugar and salt in 1 liter of water, 1 teaspoon of vinegar, 1 teaspoon of black pepper, 2-3 cloves, 1 bay leaf. In addition, you will need 3 cloves of garlic and 450 grams of squash, bell peppers, currant leaves.

All vegetables are thoroughly washed in cold water and then cut into cubes. The jars are sterilized and then filled with spices and squash. After the jars are filled with ingredients, they are poured with boiling water and covered with lids for 7-10 minutes. The liquid is then drained and replaced with hot marinade and vinegar. The lids are tightened, and the cans are turned upside down and wrapped.

Salty pattissons

Salting squash is another way of long-term storage. In addition to the main component, you will need: bell pepper, allspice, bay leaf, dill, vinegar, water and salt.

The vegetables are washed and cut into cubes, and then laid out in layers in sterilized jars, sprinkled with spices. The cooled brine is poured over the vegetables, and then the cans are rolled up.

Pickled squash

Squash sourdough is a traditional way of storing these vegetables. You will need 1 liter of water, 60 grams of salt, 50 grams of sugar, celery, carrots, parsnips, onions, butter and, in fact, squash. Peppers, onions, carrots, parsnips and celery are washed, cut into pieces and fried over high heat. The pumpkins are also washed, and then cut and seeds are extracted from them. Fried vegetables are laid in squash, then carefully placed in sterilized jars, which are subsequently poured with a barely warm solution and covered with lids. Banks are wiped dry and placed in a cool place.

Video "Long-stored squash"

From this video you will learn which variety of dish pumpkin can be kept fresh until spring, as well as what conditions will be needed for this.