The water is intended to hydrate the pumpkin flesh and prevent it from drying out too quickly. The bleach is an antimicrobial agent that will kill most of the surface bacteria and mold spores on the pumpkin. You can soak the pumpkin up to 8 hours, but soaking it too long can actually infuse the flesh with too much moisture, making it more prone to rot.
Leaving too much moisture puddled inside can actually cause the pumpkin to rot.
The bleach used in the soaking solution was a small amount only intended to stop the growth of surface bacteria. Using too much bleach in the soaking solution can weaken the pumpkin. By spraying the pumpkin with a stronger bleach solution after soaking it, you can sanitize it further without weakening the structure of the pumpkin.
Give the pumpkin at least 20 minutes to dry. You could let it sit up to 1 hour if desired, though.
The petroleum jelly will lock in moisture, preventing the pumpkin from dehydrating as quickly as it might do otherwise. It will also block out new bacteria and mold. Do not use petroleum jelly without first using bleach. The bleach is needed in order to kill bacteria and mold already on the pumpkin. If you skip this step and go straight to the petroleum jelly, you will actually trap preexisting bacteria and mold on the surface of the pumpkin, thereby speeding the decay process. Vegetable oil or a vegetable oil spray could also be used instead of petroleum jelly.
Note that this is more for the sake of appearance rather than necessity.
Heat will speed the decay process and placing it in a dry area will cause the flesh to dehydrate. When not in use, consider storing the pumpkin in a refrigerator or draping a damp towel over it.
A long stem is important because it helps wick away moisture from the pumpkin. A pumpkin with no stem or a very short stem is more likely to retain moisture.
Use a mild liquid dish soap instead of a harsh cleanser. Harsh cleansers can be too abrasive. Rinse the soapy solution off the pumpkin once finished.
This preservation method aims to dry the pumpkin out rather than keeping it moist. As such, you should manually remove as much of the moisture as possible by wiping it away.
You could also spray the pumpkin with a household cleaner. Rubbing alcohol and household cleaners are both used to protect the surface from new bacteria and mold spores. Do not drench the pumpkin. Too much rubbing alcohol can be abrasive and might cause damage to the pumpkin. Too much could also cause moisture to build.
Make sure that the area you choose has good ventilation. Otherwise, the air can become stagnant, causing moisture to build up as a result. Moisture can cause the pumpkin to rot. Warmth speeds up the drying process and darkness preserves the color. You could also place the pumpkins beneath an electric fan to speed the drying process further. Change the newspaper every few days. As it absorbs the moisture of the pumpkin, it will become damp. This dampness can cause your pumpkin to rot if it is not removed. In addition to feeling lighter, you should also be able to hear seeds rattling around inside the pumpkin when you pick it up.
Clear shellac can also be used instead of paste wax.
Avoid using pumpkins with stringy or dry flesh. A pumpkin of higher quality will last longer and better than one of low quality. This method preserves the pumpkin by freezing it. Freezing is the easiest way to preserve pumpkins and is also thought to produce the best quality product. [6] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
If necessary, gently scrub the pumpkin with a vegetable brush to remove dirt and debris from the surface. Soap is not necessary, nor is it advised.
A serrated knife is recommended. A smooth blade is more likely to slip against the tough skin of the pumpkin, which could cause you to accidentally cut yourself. You could peel the pumpkin chunks before boiling them, but waiting until after the pumpkin has been cooked will be easier.
You could also bake the pumpkin. Cut the pumpkin in half and place each half, face-down, in a baking dish. Cover with foil and cook in an oven preheated to 375 degrees Fahrenheit (190 degrees Celsius) for 1. 5 hours. [8] X Research source
Use a metal spoon or similarly rigid utensil to dig out the flesh. Once cooked, the flesh should separate from the skin with relative ease.
You could also accomplish this task with a hand-held immersion blender or a food processor.
Do not allow excess water to get into the mashed pumpkin. Stir the mashed pumpkin occasionally as it cools.
Leave at least 1 inch (2. 5 cm) of empty headspace in between the top of the pumpkin and the top of container. This will allow the pumpkin to expand as it freezes. Tightly seal the containers before freezing them.
