Let’s look at the best ways to preserve pumpkins and winter squash

Q: Is there a good way to preserve pumpkins or winter squash?

Pumpkin and winter squash are already very shelf-stable once they’ve been cured. Just wipe the rind with either vodka or rubbing alcohol and store in a cool, dry place, and they should keep for months.

If you want to preserve cooked, pureed pumpkin or squash, you will need to freeze it. I like to measure it out and freeze in a plastic or silicone container, then vacuum seal and return to the freezer. Freezing into a brick shape makes vacuum sealing easier. When trying to vacuum seal wet food, the liquid tends to get drawn into the machine and interferes with the seal. Alternatively, you can use a zip-lock bag and push all the air out before laying it flat in the freezer.

Canning is another alternative, but it must be processe