How to make pumpkin preserve.
Today I want to propose a classic preserve typically for the autumn period.
Who knows how many pumpkins have ripened during this time, and why not preserve them for the whole year with a preserve that allows us to have them always ready at hand?
The method I want to propose today is easy and safe.
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 jars of 250 g
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Autumn
- Energy 2,287.83 (Kcal)
- Carbohydrates 18.81 (g) of which sugars 7.03 (g)
- Proteins 2.85 (g)
- Fat 250.40 (g) of which saturated 25.92 (g)of which unsaturated 213.12 (g)
- Fibers 2.10 (g)
- Sodium 488.58 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 lbs pumpkin (yellow or red)
- 1 tbsp salt (heaping)
- 2 quarts sunflower seed oil (or extra virgin olive oil)
- 2 quarts white wine vinegar
- 2 quarts water
- to taste dried oregano
- to taste chili peppers (optional)
- 8 cloves garlic (large)
- 10 leaves bay leaf
How to make pumpkin preserve
Tools
- 1 Cutting Board
- 1 Knife
- 8 Jars glass jars of 250 g
- 6 Tea Towel
- 1 Colander / Strainer
Steps
Wash and clean the pumpkin well, and remove the skin.
First, cut it into wedges 1/4 inch thick.
and then into thin slices
Now in a large pot, pour the water, vinegar, and salt.
Bring it to a boil, then add the pumpkin, and let it boil for 3-4 minutes.
Now you can strain it and spread it out on clean tea towels. Let it dry for about 24 hours, changing both the position of the pumpkin squares and the towel every 12 hours.
Do not use absorbent paper because it will stick to the pumpkin, especially during the first change.
While the pumpkin is drying, proceed to sterilize the jars. For one kilogram of pumpkin, you may need 5 to 6 jars of 250 grams each.
Sterilize them in boiling water for about 30 minutes, then turn them upside down on a towel and wait for the time necessary for the pumpkin to be ready to be put under glass.
Now peel the garlic and prepare the oregano, and if you like, also the chili pepper. Start placing the pumpkin squares inside the jars, alternating them with a sprinkle of oregano, a little bit of chopped garlic, and a little bit of chili pepper if you like.
Fill the jars to the brim with seed oil or extra virgin olive oil, and place the lid without closing it immediately
After the first 12 hours, you will be able to see air bubbles rise to the top, and the oil level may drop.
Top up a little more oil until it reaches the height of the jar’s threading, then place a dry bay leaf on each jar or even a small piece of bay branch, so it compresses the pumpkin pieces downward
Close the jar and place it in the pantry. Let the pumpkin mature in the oil for at least one month, preferably two months. Here’s how to make pumpkin preserve
Storage and Tips
How to make pumpkin preserve. The place where the jar should be stored must be dark. Once the jar is opened, it should be consumed within three to four days and kept in the refrigerator to avoid spoilage.
NOTE: Some methods for long-term food preservation, like this one, require specific precautions to avoid the development of harmful bacteria. Please make sure to follow all correct procedures and preparation methods when making this type of recipe.
